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Homemade Kahlua


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Author Topic: Homemade Kahlua  (Read 619 times)
Lovelee
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« on: November 28, 2009, 08:09:46 am »

Im making some ... what recipes do you have?

I used to have a recipe where you boiled down sugar, coffee and about a quart of water .. but I no longer have it.  GRRRR

All the ones I see online are a quick cook style Huh

Anyone got anything interesting?

I have all the ingredients -- just the different method Im looking for  Smiley

Thanks
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Magoo
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« Reply #1 on: November 28, 2009, 11:27:53 am »

Kahlua

2 cups sugar
50g instant coffee
2 cups either brandy/vodka/bourbon
2 cups hot water
1 and 1/2 teaspoons vanilla

Mix, bottle and cap/cork for at least 30 days.

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Brownie55
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OK, so what’s the speed of dark?


« Reply #2 on: November 28, 2009, 11:49:55 am »

Friend and I made some from a recipe I found on the net. Had so much coffee in it that I don't think I slept for a week.  LOL
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Lovelee
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« Reply #3 on: November 28, 2009, 12:19:19 pm »

Kahlua

2 cups sugar
50g instant coffee
2 cups either brandy/vodka/bourbon
2 cups hot water
1 and 1/2 teaspoons vanilla

Mix, bottle and cap/cork for at least 30 days.




LOL 30 days!!!  What do I drink in the meantime??

That was the other problem with the recipes I saw on the net - you had to wait a lifetime before drinking it
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Laughter is the best medicine, unless you've got a really nasty case of syphilis, in which case penicillin is your best bet.
Magoo
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« Reply #4 on: November 28, 2009, 01:06:39 pm »

Homemade Baileys

1 3/4 c. whiskey
1 can condensed milk
1 c.  cream
4 beaten eggs
2 tbsp. chocolate syrup
2 tbsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

Mix all ingredients in blender. Chill well before serving. Serve over ice.

Can substitute skim milk for whipping cream.

Add more or less whiskey, to taste.
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Magoo
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« Reply #5 on: November 28, 2009, 01:09:07 pm »

Bailey's Irish Cream

Ingredients:

1 cup light cream
1 (14 oz.) can sweetened condensed milk
1 2/3 cup Irish Whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Combine all ingredients in a blender and blend at high speed for 30 seconds. Place in a tightly sealed bottle and refrigerate.

Serving Ideas : Shake well before serving. NOTES : Liqueur will keep for 2 months if refrigerated.
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