Kahlua is fun to make for the holidays, whether you keep it for serving guests or offer it as a sweet hostess gift. I got this recipe from my mother years ago. Friends and I have made it many times and it’s continually proved to perfectly compliment cookie making or gift wrapping on Christmas eve. My favorite way to serve it is with half and half over ice, becoming the perfect coffee milkshake.
Here’s the recipe. It makes about 6 cups so have your bottles clean and ready. Get started so you’ll have 3-4 weeks curing time.
2 cups water
4 cups sugar
4 oz. instant espresso powder (I use Medaglia D’ Oro, found at most grocery stores)
1 vanilla bean
2 cups vodka
Bring water to a boil. Add espresso. Remove from heat, stir to dissolve coffee. Return to low heat. Stir in sugar and stir until dissolved. Remove from heat and cool completely. Split vanilla bean length and crosswise. Drop into bottles. Stir vodka into sugar mixture. Pour into bottles. Cure 3-4 weeks, turning bottles every few days.