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| BEST HOMEMADE KAHLUA | |
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1 (12 cup) pot very strong coffee (chocolate flavored is best) 2 lbs. light brown sugar 4 to 6 tablespoons vanilla extract 1 bottle 190 proof Clear Springs or Everclear  Bring coffee to a boil in dutch oven or large pot. Gradually add 2 lbs. light brown sugar and return to boil stirring constantly. Let cool until room temperature. (I add up to 1 cup of ice to cool faster and place pot in sink of cold water).When completely cool, add the vanilla and 190 (I prefer the Clear Springs). It is ready to serve. I like to fill the Clear Springs bottle first and put away to age for special occasions. I have made this recipe for many years and everyone who tries it likes it much better than the recipes with vodka. Add Vodka for Black or White Russians. Chocolate Velvet Coffee is what I like to make my Kahlua with, usually, but I have also made really good flavors with Hazelnut, French Vanilla and Chocolate Macadamia Nut. Sometimes, I like to add a little almond extract to give it an Amaretto flavor. Submitted by: Valerie Williams | |
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recipe reviews #169156
Ray (Oregon) says:
I've tried this several different ways: dark brown sugar, fewer cups of coffee, instant coffee, vanilla beans (wait 30 days or more) and more, etc. but this is "quick and dirty", by far the very best recipe I've found for making a very good coffee liqueuer that makes the winter more endurable.
#169581
Tracey (Maryland) says:
Help, I made two gallons of kahlua using a combination of instant and brewed coffee, brown sugar, vanilla bean and vodka and cooked it for a couple hours, but it never got thick. I've stored them in a dark cabinet for about three weeks now and I think I may have evaporated some of the vodka by not waiting long enough to cool before adding. It just tastes like really strong sweet coffee. Any ideas on how to salvage these two gallons at this point? Can I add more vodka and somehow thicken it?
#170082
Lonnie Wheeler Sr. (Texas) says:
Using this formula it will get you 40 proof. Will be making this tomorrow!
#170083
Lonnie Wheeler Sr. (Texas) says:
A fifth of 190 proof Everclear with 95 ounces of coffee will give you 40 proof.
#170085
Lonnie Wheeler Sr. (Oklahoma) says:
Using the recipe as written with a 750 mL 190 proof Everclear you will come out with about 57 proof.
#170086
Lonnie Wheeler Sr. (Oklahoma) says:
Homedistiller.org for a calculator.
#170095
Lonnie Wheeler Sr. (Oklahoma) says:
I used 26 level tablespoons dark roast coffee to get 45 ounces of coffee. One pound light brown sugar 8 ounces molasses 5 tablespoons vanilla and 2 tablespoons chocolate syrup , and 18 1/2 ounces Everclear if my calculations are correct that's right about 40 proof. The molasses gives it a little bit richer flavor but I can see that the original recipe using sugar so the molasses would be very good also definitely a five-star recipe compared Kahlúa to the homemade a Little richer flavor than the store-bought Kahlúa.
#170096
Lonnie Wheeler Sr. (Oklahoma) says:
By the way the batch turned out to be three 1/5 bottles.
#175384
Kevin (United States) says:
I have been making Kahlua for years with a recipe similar to this. I use Safeway Double Dutch Chocolate. One cup of grounds for 8 cups of water. The net is about 6 cups of coffee, as the grounds absorb a lot. I use 1 pound of light brown sugar and 3 tablespoons of real (Mexican) vanilla. For the alcohol, I use 3 cups of 80 proof vodka. This recipe nets a little more than 1.75 liters of vodka.
#176544
Linda (Ohio) says:
Millstone Chocolate Velvet Coffee was bought by Folgers Coffee and is now sold as Folgers Simply Gourmet Natural Chocolate. I've made this several times using 30 tbsp. (slightly rounded) coffee grounds to 72 oz of water. This yields about 60 oz. of brewed coffee. Thank you for sharing!
#191119
Rex (Florida) replies:
This is an excellent recipe that I only mod by brewing a double batch of the strong coffee to bring the alcohol content down.
Thank you, Linda! I haven't made this in years, but I had experimented with many other Chocolate flavored coffees. None resulted close to the flavor the Millstone's Chocolate Velvet provided. I will try finding the Folgers Simply Gourmet Natural Chocolate and give that a try.
Thank you, Linda! I haven't made this in years, but I had experimented with many other Chocolate flavored coffees. None resulted close to the flavor the Millstone's Chocolate Velvet provided. I will try finding the Folgers Simply Gourmet Natural Chocolate and give that a try.
#183569
Tim (Oregon) says:
I used this recipe and people loved it, but over the years I have tweaked it a bit, I make a double batch of coffee and I then use the brown sugar and then I used white rum (3 cups) and then I add (1.5 cups) of a liquor called "Butter Shots".
Then I put in the vanilla and a new twist that people seem to really Love is I add cinnamon (ground) to taste and this makes an excellent gift for the Holidays.
#183578
Ila Nelson (West Virginia) says:
Love this recipe!
#186087
Ddor (Minnesota) says:
What size bottle everclear?
#187433
Valerie Bradford (Oklahoma) says:
Hey I use this recipe often and it is fantastic! I am curious if anyone has any ideas of how to use the alcohol soaked coffee grounds that are leftover from this recipe. I have used coffee grounds in chocolate based desserts like brownies and cakes and wondered if there were any drunken brownie or other recipes that anyone recommends.
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Also, my state doesn't sell real EverClear. (Nor do any of the easily accessible surrounding states. *sigh*) I can get the 151-proof stuff though. Will that be sufficient? Is there a conversion or recipe that factors in the diminished alcohol content?
Thanks for any help!