December 5, 2005

Homemade Kahlua Recipe: Dual Buzz

We're buzzing over here, but it's not from our typical mid-morning constitutional shot...it's the anticipation of caffeine jitters. That's right, move over, Kahlua...we've just found a recipe for home-made coffee liqueur that looks like it's as easy as it is tasty. Our good friend Rob sent it along, and he says it tastes great...plus we love any recipe that calls for grain alcohol in gallon increments (even if it's partial gallons).

Whether you're preparing to watch The Big Lebowski and you need to prepare some stellar Caucasians, you want to whip up a batch of the World's Blackest Russians, or you just want to impress your in-laws at your next holiday gathering, this stuff looks like a must-try. Plus, if you're caffeine-sensitive (here's looking at you, Ashley), you can use decaffeinated instant coffee to get that Kahlua buzz without all the caffeine side-effects. Wuss.

We've got the interns out rounding up the ingredients as we speak, and we're looking forward to the coffee coffee buzz buzz.

Homemade Kahlua Recipe
1/5 gallon Grain Alcohol
8C Water
2C Dark Brown Sugar
1C Honey
½C Instant Coffee (Don’t buy generic)
6 Tbsp Vanilla (Use real bourbon vanilla, not the imitation crap)

Heat water, sugar, and honey until melted.
Add coffee crystals and simmer 30 minutes.
Cool to 110 degrees and add vanilla.
Let set for at least 30 minutes, stirring frequently.
Add alcohol and stir well.
***Do Not Bring To A Boil***