{"id":102,"date":"2010-03-13T07:39:02","date_gmt":"2010-03-13T12:39:02","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=102"},"modified":"2016-04-23T19:50:25","modified_gmt":"2016-04-24T01:50:25","slug":"home-made-coffee-liqueur","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/home-made-coffee-liqueur\/","title":{"rendered":"Home-made Coffee Liqueur"},"content":{"rendered":"<p>On a trip to Mexico several years ago, I bought a large bottle of Kahlua coffee liqueur.\u00a0 When I came back, I was gifted another bottle.\u00a0 I don\u2019t drink Kahlua often, so I found other uses for it and it became a favorite. \u00a0So much so, that I now make coffee liqueur at home.<\/p>\n<p>A quick search on Google indicates that Kahlua is <a title=\"Celiac.com Gluten-Free Alcoholic Beverages\" href=\"http:\/\/www.celiac.com\/articles\/222\/1\/Gluten-Free-Alcoholic-Beverages\/Page1.html\" target=\"_blank\">gluten-free<\/a> and <a title=\"Barnivore vegan wine and beer guide: Kahlua\" href=\"http:\/\/www.barnivore.com\/liquor\/73\/Kahlua\" target=\"_blank\">dairy-free<\/a>.\u00a0 But, rather than going to buy some Kahlua, I listened to the large bottle of potato vodka in the freezer that was calling out to be infused with coffee.<\/p>\n<p>I adapted a recipe from the Intoxicologist for <a title=\"From the Intoxicologist\" href=\"http:\/\/intoxicologist.wordpress.com\/2008\/04\/21\/coffee-liqueur-infusion-especial-style\/\" target=\"_blank\">Coffee Liqueur Infusion<\/a> which is based on the Kahlua Especial ultra-premium version of the coffee liqueur.\u00a0 According to a press release I found:<\/p>\n<p style=\"padding-left: 30px;\"><em>\u201cthe taste [of Kahlua Especial] offers a blend of dark chocolate and cafe mocha and the aroma is a blend of vanilla coffee with a hint of rum.\u201d<\/em><\/p>\n<p>Sounded delicious.\u00a0 The Intoxicologist\u2019s recipe has the strongest coffee ground to liquid ratio of any recipe I looked at \u2013 definitely a plus.\u00a0 But, I decided to tinker with her recipe to see if I could achieve the description above (besides the fact that I didn\u2019t have all of the ingredients she called for).<\/p>\n<p>Kahlua uses Arabica coffee beans grown in Mexico; I used Sumatran beans.\u00a0 Instead of a vanilla bean (the traditional, and probably superior way to add vanilla to a coffee liqueur), I used a rich white vanilla extract from the Dominican Republic.\u00a0 I added a teaspoon of cocoa powder to the coffee grounds to deepen the chocolate flavor.\u00a0 And, instead of straight vodka \u2013 VikingFjord Vodka distilled from potatoes in this case, I added a cup of rum.<\/p>\n<p><style>\n    #zrdn-recipe-container {background-color:rgba(0,0,0,0);}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #f37226;\n                color: #f37226;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #f37226;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #f37226;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#f37226;\n            }\n       #zrdn-recipe-container {border-style:dotted;}#zrdn-recipe-container a {color:#f37226;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container {border-radius:0px;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-2 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Kahlua Especial-style Coffee Liqueur Infusion, Home-made<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-actions\"  >\n\t\n\t<div class=\"zrdn-print-link\">\n\t\t\t\t<a title=\"Print this recipe\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zrdn-recipe-container', 'https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/plugins\/zip-recipes\/'); return false\" rel=\"nofollow\">\n            <img decoding=\"async\" src=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/plugins\/zip-recipes\/\/images\/print.png\" alt=\"Print this recipe\">\n\t\t<\/a>\n\t<\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-author\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-category\"  >\t<div class=\"zrdn-cuisine-category-divider\"><\/div>\n\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-summary\"  >    Adapted from the Intoxicologist<br><br><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\n\n\n\n\n\n\n\n\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image  zrdn-element_recipe_image\">\n            <img loading=\"lazy\" decoding=\"async\" width=\"578\" height=\"435\" src=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/03\/Home-made-kahlua-liqueur.gif\" class=\"attachment-zrdn_recipe_image_main size-zrdn_recipe_image_main\" alt=\"Home-made kahlua liqueur\" \/>\t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-notes\"  >    <h3 class=\"zrdn-recipe-label zrdn-notes-label\">Notes<\/h3>\n\t<p class=\"zrdn-element_notes\">For best flavor, grind coffee beans finely just before use.<br><\/p>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingredients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>\u2022\t3 cups filtered water\r<\/li>\n\n            \n            <li>\u2022\t2 cups freshly ground coffee*\r<\/li>\n\n            \n            <li>\u2022\t1 tsp cocoa powder\r<\/li>\n\n            \n            <li>\u2022\t1 \u00bd cups granulated cane sugar\r<\/li>\n\n            \n            <li>\u2022\t\u00bd cup brown sugar\r<\/li>\n\n            \n            <li>\u2022\t2  cups vodka\r<\/li>\n\n            \n            <li>\u2022\t1 cup rum\r<\/li>\n\n            \n            <li>\u2022\t1 tsp high-quality vanilla extract (or 1 whole vanilla bean sliced lengthwise)\r<\/li>\n\n            \n            <li>\u2022\tCheesecloth or coffee filter<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>Bring water to a boil. Remove boiling water from the heat.\r<\/li>\n\t\t\n\t\t            <li>Pour the coffee grounds and cocoa powder into the water, stir briefly, and set aside for about 5 minutes to brew.\r<\/li>\n\t\t\n\t\t            <li>Pour the water and coffee through a coffee filter or several layers of cheesecloth to remove coffee grounds.  It may take a couple of times. You should wind up with about 2 cups of stong coffee; the rest will have been absorbed by the coffee grounds (which make great compost or plant food supplements).\r<\/li>\n\t\t\n\t\t            <li>Place granulated and brown sugar into a large saucepan.  Pour the liquid into the saucepan with the sugar and stir over medium heat until all of the sugar is melted (5 -6 minutes).  Do not boil.\r<\/li>\n\t\t\n\t\t            <li>Cool coffee\/sugar mixture completely before stirring in vodka, rum, and vanilla extract.  Pour coffee infusion into a sealable glass bottle and store in a dark, dry, cool place.\r<\/li>\n\t\t\n\t\t            <li>Gently shake contents once or twice a week. Filter liquid again after two weeks to remove any remaining grounds (and the vanilla bean if you used one).  Return the bottle to its storage place and age it for a few months, tasting it every once in a while to check for readiness.\r<\/li>\n\t\t\n\t\t            <li>Add the result to your favorite recipe or savor it in a drink!<\/li>\n\t\t<\/ol><\/div>\n<div class=\"zrdn-block-wrap zrdn-nutrition_label\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-tags\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 \u00a9 Copyright, Stormy Sweitzer: The Real Food Chronicles, a Maoomba Project\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  >  <a class=\"zrdn-printed-permalink\" href=\"https:\/\/www.stormysweitzer.com\/recipes\/home-made-coffee-liqueur\/\" title=\"Permalink to Recipe\">https:\/\/www.stormysweitzer.com\/recipes\/home-made-coffee-liqueur\/<\/a>\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"Adapted from the Intoxicologist\",\"image\":\"https:\\\/\\\/www.stormysweitzer.com\\\/recipes\\\/wp-content\\\/uploads\\\/2016\\\/03\\\/Home-made-kahlua-liqueur.gif\",\"recipeIngredient\":[\"\\u2022\\t3 cups filtered water\\r\",\"\\u2022\\t2 cups freshly ground coffee*\\r\",\"\\u2022\\t1 tsp cocoa powder\\r\",\"\\u2022\\t1 \\u00bd cups granulated cane sugar\\r\",\"\\u2022\\t\\u00bd cup brown sugar\\r\",\"\\u2022\\t2  cups vodka\\r\",\"\\u2022\\t1 cup rum\\r\",\"\\u2022\\t1 tsp high-quality vanilla extract (or 1 whole vanilla bean sliced lengthwise)\\r\",\"\\u2022\\tCheesecloth or coffee filter\"],\"name\":\"Kahlua Especial-style Coffee Liqueur Infusion, Home-made\",\"recipeCuisine\":null,\"nutrition\":{\"@type\":\"NutritionInformation\",\"transFatContent\":null,\"cholesterolContent\":null},\"cookTime\":null,\"prepTime\":null,\"recipeInstructions\":[\"Bring water to a boil. Remove boiling water from the heat.\\r\",\"Pour the coffee grounds and cocoa powder into the water, stir briefly, and set aside for about 5 minutes to brew.\\r\",\"Pour the water and coffee through a coffee filter or several layers of cheesecloth to remove coffee grounds.  It may take a couple of times. You should wind up with about 2 cups of stong coffee; the rest will have been absorbed by the coffee grounds (which make great compost or plant food supplements).\\r\",\"Place granulated and brown sugar into a large saucepan.  Pour the liquid into the saucepan with the sugar and stir over medium heat until all of the sugar is melted (5 -6 minutes).  Do not boil.\\r\",\"Cool coffee\\\/sugar mixture completely before stirring in vodka, rum, and vanilla extract.  Pour coffee infusion into a sealable glass bottle and store in a dark, dry, cool place.\\r\",\"Gently shake contents once or twice a week. Filter liquid again after two weeks to remove any remaining grounds (and the vanilla bean if you used one).  Return the bottle to its storage place and age it for a few months, tasting it every once in a while to check for readiness.\\r\",\"Add the result to your favorite recipe or savor it in a drink!\"]}<\/script><\/div>\n\n<\/div>\n<\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On a trip to Mexico several years ago, I bought a large bottle of Kahlua coffee liqueur.\u00a0 When I came back, I was gifted another bottle.\u00a0 I don\u2019t drink Kahlua often, so I found other uses for it and it became a favorite. \u00a0So much so, that I now make coffee liqueur at home. A&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/home-made-coffee-liqueur\/\">Read More<\/a><\/div>\n","protected":false},"author":2,"featured_media":767,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[76,10],"tags":[77,78],"class_list":["post-102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beverages","category-gluten-free-recipes-all","tag-coffee","tag-liqueur"],"jetpack_featured_media_url":"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/03\/Home-made-kahlua-liqueur.gif","_links":{"self":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/comments?post=102"}],"version-history":[{"count":8,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":891,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/102\/revisions\/891"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/media\/767"}],"wp:attachment":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/media?parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/categories?post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/tags?post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}