• 3-1/2 cups sugar
• 4 cups hot extra-strong espresso coffee
• 1 fifth of vodka
• 2 tsp pure vanilla

Stir the sugar into the hot coffee until dissolved (it will take just a minute). Allow to cool thoroughly, then add the vodka and vanilla and pour into 8 or 9 eight-ounce bottles. Cork and leave in a dark cool place. Excellent immediately, even better if you wait a few months.

The secret to really great kahlua is to make it ahead of time so the flavors have a chance to mellow and blend together. It is best when consumed after at least a month, it's excellent a year later, and still very good years later. I have made kahlua the short way, by using instant coffee instead of brewing up fresh espresso, and it is very good too, but my preference is to use unprocessed ingredients.
--Jeanne Williamson

Bottle kahlua in liqueur bottles, available at local beer-making supply stores or online at Specialtybottle.com. Cork, and finish with bottle hoods.