MEMBER RECIPE
Seasonal Kahluah Recipe
By mokow
Total Time:
4-6 weeks
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Active Time:
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Makes:
A very large batch of Kahluah
Every Christmas for the past ten years, I have made homemade Kahluah to give to friends and family for holiday libations. The secret ingredient in my version is added brandy, to cut the sweetness and bring out the coffee flavor. I make 3 quarts at a time and then divide into mini jugs and glass bottles for gifts.
For San Franciscans who pride themselves on eating organically, this recipe is as close to organic, as one can get ( sorry, not the vodka) and served with Rice Milk over ice makes an excellent alternative White Russian!
INGREDIENTS
- 4 Cups Organic Sugar
- 4 Cups filtered water
- 1/2 Cup Instant Coffee - Instant Espresso works best
- 1 Quart of Vodka - Smirnoff is a good bet
- 1 Madagascar Vanilla bean, sliced in half
- 1 Pint of Brandy
- Large mason jar for storage, or 2
INSTRUCTIONS
- Boil sugar in water for 10 minutes. Add the instant espresso coffee, and remove from heat.
- Add the vodka, brandy and vanilla bean, and swirl around to get a good mix.
- Pour contents into large mason jar and keep in a dark place for 4-6 weeks, shaking regularly. The longer it waits, the better it tastes.
Member recipes are not tested by the CHOW food team.
I make something similar, though I like to use agave as opposed to sugar . . . and I agree that a mixture of vodka and brandy is the way to go! To keep it mostly organic, use Rain or another organic vodka. Thanks for the recipe!