What ingredients are in a Homemade Kahlua?

2 1/2 cups Sugar, 1 cup Corn syrup, 1 1/2 oz instant Coffee, 2 oz Vanilla extract, 3 cups boiling Water, 1 fifth Vodka

What glass do you use for a Homemade Kahlua?

A Homemade Kahlua is traditionally served in a Collins glass.

How strong is a Homemade Kahlua?

A Homemade Kahlua has an estimated ABV of 21,68%.

How many calories are in a Homemade Kahlua?

A Homemade Kahlua contains approximately 2709 calories per serving.

Homemade Kahlua

Gelas Collins glass

Tingkat Kesulitan Hard

Kalori ~2709 kcal

ABV 21,68%

Bahan

Sugar 2 1/2 cups
Corn syrup 1 cup
Coffee 1 1/2 oz instant
Vanilla extract 2 oz
Water 3 cups boiling
Vodka 1 fifth

Petunjuk

Dissolve sugar in 2 cups of boiling water and add corn syrup. Dissolve the instant coffee in the remaining water. Pour syrup and coffee in a gallon jug. Let it cool. Add vodka and vanilla when cold. For the best result, let the mixture "mature" for 4-5 weeks.

Warm Sweet

Homemade Kahlúa is a DIY coffee liqueur made by combining vodka with a rich syrup of sugar, corn syrup, instant coffee, and vanilla extract. The result is a deeply sweet, coffee-forward liqueur that closely approximates the commercial Mexican original. It yields a large batch suitable for gifting or mixing into cocktails.

History & Origins

Coffee liqueurs have been produced commercially since the mid-20th century, with Kahlúa originating in Mexico in 1936. Home recipes replicating the spirit became popular in North America during the 1970s and 1980s as DIY food culture grew. The exact origin of this particular recipe is disputed, but it follows the standard approach of combining vodka with a strong coffee-vanilla syrup.

Tasting Notes

Aroma: Rich instant coffee and sweet vanilla dominate, with a vodka warmth in the background. Palate: Very sweet and syrupy, with deep roasted coffee flavor, vanilla bean sweetness, and a corn-syrup smoothness. Finish: Long, sweet, and coffee-forward with a warm alcoholic glow.

coffee vanilla sweet syrupy strong

Pro Tip

Allow the liqueur to rest for at least 2–3 weeks in a sealed container before use, as the flavors meld and deepen significantly with time.

Data verified September 2015

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