|A Cook's Tour of Minnesota|
|by Ann L. Burckhardt|
A portrait of the festivals, specialities, places, and people behind the state's great food traditions, featuring over 160 recipes.
Results 1 - 10 of 12 for kahlua yuban coffee
Result Page: 1
Add water and coffee in a large ... again. Simmer for 10 minutes. Cool completely, then add vanilla and vodka. Put in containers and let sit for 5 weeks.
In large saucepan, stir together, sugar and coffee, stir in ... then vanilla and cool. Pour into bottles or decanters and close tightly. Makes 1 1/2 quarts.
Dissolve sugar in water; add coffee and beans, then cool. Add brandy. Cap bottle and let sit for 30 days. Stir weekly. Makes 1 gallon.
Mix sugar and ... stir in the coffee, a little ... refrigerator for use as it tastes bests chilled. (To serve a black Russian - 1/2 Kahlua and 1/2 vodka.)
Stir well and ... Mix sugar and coffee. Add boiling ... green or brown bottle. Drop in vanilla beans. Let stand 5 to 6 weeks. Shake bottle every 3 to 4 days.
Bring first 3 ... rolling boil, stirring constantly (about 4 minutes). Remove from heat. Add instant coffee. After cooled remove vanilla bean and add vodka.
Bring above to a boil and simmer for 1 hour. When cool add 2 1/2 cups vodka and 1 tablespoon vanilla.
Bring water and ... add 1/3 cup Yuban instant coffee (use an extra ... whole 5th of vodka. Store in 1/2 gallon glass jar in a cook dark place for a month.
Boil water, add sugar. Stir them. Add coffee and boil. Cook and skim top. Add brandy and vanilla bean. Age 30 days. Strain out bean.
Stir good. Bring to boil. Simmer for 2 hours (stir occasionally). Cool to room temperature. Add 3 cups vodka and 6 teaspoons vanilla. (Makes almost 2 ...
Result Page: 1
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