Sa Kahlua 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:

• Boil water, coffee, sugar.
• Simmer for 3 hours (stirring frequently).
• Let cool and add vanilla and vodka.
• Bottle and cap tightly.

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:

• Simmer the water, sugar and coffee for at least 2 hours.
• Stir occasionaly. It will be a runny syrup.
• Allow to cool.
• Add 2 cups vodka.
• Add vanilla.
• It is good now but will be better in about 2 weeks.

Steps:

• Boil water, add coffee and blend till dissolved.
• Add sugar and stir till dissolved.
• Add vodka and remove from heat.
• Cut vanilla bean in fourths and place in a gallon glass jug.
• Add coffee mixture and store for 4 weeks, tightly covered.
• After 4 weeks, pour Kahlua from jug into bottles.
• Store tightly covered.
• Serve as desired.

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.

Steps:

• Pour Kahlua over ice in a highball glass. Add club soda. Stir. Garnish with a lime wedge if desired.