Kahluacappuccinos Recipes

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Steps:

• You'll need two 8- to 10-ounce flared glasses.
• Slightly soften ice cream.
• Spoon ice cream into a blender.
• Add milk and Kahlua; blend until smooth.
• Pour into glasses and top with a dollop of whipped light cream and a few candies.
• Note: To decorate glasses, melt semisweet chocolate chips, then scrape them into a ziptop freezer bag.
• Snip off corner of bag and drizzle chocolate onto inside of glasses.
• Put glasses in the freezer for a minute or two to set chocolate.

Steps:

• Combine all ingredients in a large saucepan or Dutch oven.
• Cook over medium heat until mixture is just about to boil, but DO NOT boil!
• Remove from heat and serve immediately.

Steps:

• Dissolve the coffe crystals in one cup of the water.
• Bring the remaining water to a boil and dissolve the sugar in it.
• Add the coffee to the sugar solution and heat almost to a boil.
• 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).
• Break the bean into several pieces and divide between the bottles.
• Seal the bottles tightly and let them stand for 30 days before serving.

Steps:

• Bring water and sugar to a boil.
• Add to coffee crystals just enough water to dissolve them.
• Add coffee to water and sugar and boil for 5 minutes, being careful not to let it boil over.
• Cool completely, then add vanilla and vodka.
• Mix well.

Steps:

• In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
• To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.

Steps:

• Bring to boil water and sugar.
• Remove from heat and add instant
• coffee. Bring to boil again.
• Remove from heat and add vanilla extract (very important you use pure extract NOT imitation). Cool before adding rum.
• Put in bottles and cork.
• Makes about 3 fifths.
• NOTE: Since this is made with 151 rum, it has a lot more alcohol (75.5%).

Steps:

• Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking.

Steps:

• Mix sugar, water, instant coffee and fresh coffee together in a saucepan.
• Simmer for 1-1/2 to 2 hours with occasional stirring.
• Cool.
• Add the vodka, brandy, and vanilla extract.
• Filter and pour into dark bottles.
• I use a metal mesh to filter out the coffee grounds.
• Keep the bottles in a cool, dark place for 3 months. (YOU HEARD IT RIGHT!).
• Shake every day. (The bottles, I mean).
• MMMMM MMMMM Recipe via Meal-Master (tm) v8.06.