This easy homemade coffee liqueur is just like Kahlua, only more delicious.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: About 1 quart
- 3 cups sugar
- 3/4 cup instant espresso (still dried powder, not made into espresso)
- 2 vanilla beans
- 3 cups vodka
- Bring the 3 cups of sugar and 2 cups water to a boil, stirring as needed to dissolve the sugar. Add the coffee and reduce the heat to maintain a steady simmer. Cook, stirring to dissolve the espresso fully and completely, for about 2 minutes.
- Remove the pan from the heat and transfer to a large glass jar or seal-able pitcher. Let the mixture sit until more or less cool. Meanwhile, split the vanilla beans open and use the back of a knife or a small spoon and scoop out the teeny tiny seeds (it seems more like a paste than seeds). Add the seeds and pods to the coffee syrup. Pour in the copious amount of vodka.
- Seal the container and put it away for 4 to 6 weeks.
- When you're ready to transfer the mixture to jars or use it, remove and discard the vanilla pods. If you want an ultra-smooth syrupy liqueur, you can run the whole thing though a coffee filter or several layers of cheesecloth.
- Serve chilled on its own, in coffee, or over ice cream as a dessert.