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Homemade Coffee Liqueur (Kahlua)


Homemade Coffee Liqueur (Kahlua)

Homemade Coffee Liqueur (Kahlua)

Photo © Molly Watson
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


  1. 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.
  2. 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.
  3. Seal the container and put it away for 4 to 6 weeks.
  4. 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.
  5. Serve chilled on its own, in coffee, or over ice cream as a dessert.
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