Home-brewed Kahlua Recipe

How to make it

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• In a heat-tolerant glass bowl, pour boiling water over instant coffee granules and sugar; stir until sugar and coffee granules are dissolved.
• Add the split, chopped vanilla beans, and then stir in the brandy.
• Stir to mix all together well.
• Cover tightly and let set at room temperature for 30 days.
• Then begin to enjoy - here are some of my favorite ways to use it:
• Kahlua Ice Cream: pour 2 tablespoons Kahlua over a generous scoop of vanilla bean ice cream
• Kahlua Smoothie: in blender, blend 1 big scoop vanilla ice cream, ¼ cup Kahlua and ¼ cup heavy cream (enough to thin out the drink to your preference and taste)
• Colorado Bulldog: ½ cup Kahlua, ½ cup milk or cream, 1 shot of vodka, 1 shot of coke; serve over ice
• Kahlua Spiked Coffee: add a shot of Kahlua to your cup of coffee; add some cream, if desired
• Vanilla Russian: ¼ cup Kahlua, ¼ cup cream, 1 shot of vanilla-flavored vodka; serve over ice (or use regular flavored vodka to make a traditional White Russian)
• Polar Bear: mix equal amounts of Kahlua, vodka, and heavy cream; serve over ice
• Kahlua Frosting: Use Kahlua instead of milk to make white frosting – good on chocolate cake!
• Kahlua Icebox (good after dinner drink!): Fill a blender about ¾ full of a good vanilla or vanilla bean ice cream (this is good with chocolate ice cream, too) – blend in ¼ cup Kahlua and ¼ cup good bourbon. This drink should be thick enough to serve in a cocktail or wine glass (fun in margarita glasses, too) with a spoon. As it melts, you can just slurp the rest right out of the glass!