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