Prep 24 hrs
Cook 0 mins
It's been so long since I've had name brand Kahlua, I can't remember how this compares, but it this is so good. Takes a little time since you have to soak the coffee grounds over night, labor intensive (getting the water out of the coffee grounds), but has a wonderful flavor. My favorite coffee to use is Starbucks Ethiopia Sidamo blend. This is pretty sweet (it has tons of sugar in it). I like it straight up, but it is also great for White Russians, or added to your coffee. Makes great gifts! You can drink this right away, or let it age a while. If you can't find pure grain alcohol, use a good quality vodka. This recipe makes approximately 4 - 5 bottles of Kahlua - depending on how much water you get out of your coffee grounds, and how big your bottles are.
- 1 lb coffee (drip grind)
- 8 cups granulated sugar
- 4 ounces vanilla (good quality)
- 8 cups cold water
- 1 quart pure grain alcohol (such as Everclear)
- 4 cups water (for sugar water)
- Mix coffee grounds with 8 cups cold water and let stand overnight.
- Strain coffee grounds w/ cheese cloth (or wring the grounds with a clean dish towel) save the coffee water.
- Mix sugar with 4 cups water and bring to boil for 10 minutes. Let sugar water cool completely.
- Add sugar water to coffee water, pure grain alcohol and vanilla.
- Pour into dark bottles (empty wine bottles) and cork.