There are three reasons I can think of for making your own kahlúa at home.
The first is my mom’s reason: she wants it decaffeinated so that she can drink black russians in the evening and still get a good night’s sleep.
The second is Scouseman’s reason: he lives in a place where vodka is a lot cheaper than kahlúa, he likes white russians, and he would like to save money.
The third is just because it might be fun on a rainy day and, if you’re like me, you’ve probably got a couple of bottles of over-proof vodka lying around the house.
Here is Max’s mom’s recipe – sorry about mixing American and metric measures:
- 4 cups water
- 3 cups sugar
- 12 slightly rounded teaspoons instant coffee (regular or decaf)
- 750 ml 100 proof vodka
- 3 teaspoons vanilla extract
1. Dissolve sugar in water and then dissolve coffee into mixture.
2. Bring to boil and let simmer 60 to 90 minutes – uncovered.
3. Remove from heat and allow to cool.
4. Add vodka and vanilla.
Makes almost 1.5 litres.
Black Russian: 2 parts vodka to 1 part kahlúa, serve over ice.
White Russian: 2 parts vodka to 1 part kahlúa, over ice, add cream and more kahlúa to taste.