READY IN: 25mins
Recipe by ChrisMc

This is a friend's recipe for Kahlua - it will make several bottles. The alcohol content works out to about 16% (32 proof). A note - this does need to steep for about a month, so if you're planning on making it, start early.

Top Review by she_isnt

I doubled the recipe- it made 4 1-L bottles. I am giving them as Christmas presents. I tried the mixture when I first made it and I thought it was okay, but I tried it again last night (after letting it steep 1 month) and it is EXCELLENT. I brought one to work for a close co-worker and she sampled it, and said it was delicious. Everyone at the office is asking for the recipe! I would recommend this recipe and will DEFINITELY make this again soon. I can't wait to see what the other people will think of their gifts. The hardest part was finding a good bottle. I went to Target and found this cool, resealable lemonade bottle and used that. I used clear bottles and kept them in my closet- dark and cold. I shook them up about every other day. It turned out GREAT. Thank you!!!


  1. Dissolve the coffe crystals in one cup of the water.
  2. Bring the remaining water to a boil and dissolve the sugar in it.
  3. Add the coffee to the sugar solution and heat almost to a boil.
  4. Add the alcohol and decant into dark containers (this makes 7-8 cups; a fifth (750 mL) is just over 3 cups, so about 2 1/2 750 mL bottles- or just double it, make 5 bottles, and give some gift bottles).
  5. Break the bean into several pieces and divide between the bottles.
  6. Seal the bottles tightly and let them stand for 30 days before serving.

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