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Better than Kahlua – How to Make Coffee Liqueur

Who needs Kahlua when you can make your own coffee liqueur?

by Barbara Kiebel on November 18, 2011

My youngest daughter Lauren works at Nordstrom’s in their Visual Merchandising department; she is one of the elves that work behind the scenes for weeks in preparation for the big reveal of all things Christmas the day after Thanksgiving. I won’t say it’s not hard for me that we don’t spend the holiday together but I respect Nordstrom’s tradition; it’s so in line with my own.

That being said; I struggled with doing a post this week before Thanksgiving that had any mention of Christmas. But…no make that a big BUT; I’m really doing this for you! I decided it was worth jumping the gun a few days than waiting until it’s too late to share this recipe that is the perfect gift for you to give friends and family over the holiday gift giving season.

Cigars and Kahlua Shooters – A Tribute to My Uncle Eddie

I don’t make my holiday gifts because I’m cheap (promise!) but because I want to put an effort into them that makes the giving personal in a very real sense. Don’t laugh but this year…recipients are getting this coffee liqueur, my version of Biscoff cookies (I’ll share them soon!) and my home cured Maple Bourbon Bacon. Yes, bacon. I want them all to experience how amazing home cured bacon is so yesterday I bought 10 lbs of pork belly which I’ll be curing and smoking and wrapping in one pound packages for gifts. Go on, tell me now if that’s crazy; I’m happy to hang on to all of it for myself!

There are a variety of methods I’ve seen for making home brewed Kahlua coffee liqueur. The primary difference in methods is using either coffee grounds in the brew or instant coffee. I’ve done both and personally prefer going the instant coffee route; the year I tried grounds there was no way to remove every bit of them; even pouring it through cheesecloth didn’t completely work if only because some of the heavenly elixir was lost in the cheesecloth. I also like to cook down the sugars and water to get a syrupy consistency before adding the vodka. Is it totally necessary? Not really; just my personal preference.

I’ve found that my favorite concoction includes some of my own revisions. I use dried espresso instead of instant coffee; I just think it’s a bit richer as a result. And beyond the standard water, sugars and vodka I add just a touch of chocolate liqueur to the mix. I often use espresso in a chocolate recipe because they are so compatible with each other so I’ve just done ‘opposite day’ and added a bit of chocolate to this espresso based liqueur. It’s subtle but it’s there and it’s a good addition.

By the way; I don’t recommend that you use either Everclear or your best vodka for this. Everclear is often recommended but it’s grain alcohol that has such a high proof that many liquor stores won’t even carry it. Using great sipping vodka is also not required; save that for your favorite cocktails. Once you mix the vodka with sugars and coffee and let it age a bit; the vodka will mellow out. I usually ask a liquor store for a recommendation and spend around $15 for a 750 ML bottle.

If you’re now in the mood to make your own Coffee Liqueur; you might want to check out my post for Cranberry Liqueur; it’s also amazing and currently aging in our brewing facility (you might call it a garage).

Better than Kahlua – How to Make Coffee Liqueur

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: Approx 8 cups

I think better even than Kahlua...your own coffee liqueur using espresso.

Ingredients

  • 4 cups water
  • 2 cups brown sugar
  • 2 cups white sugar
  • 1/4 cup dried espresso
  • 3 cups vodka
  • 2 vanilla beans, split
  • 2 shots of chocolate liqueur

Preparation

  1. Combine the water, both sugars and dried espresso in a large saucepan over medium-high heat.
  2. Bring to a boil; turn the heat to low and simmer for a minimum of 1 hour.to reduce the mixture and make a more syrupy consistency.
  3. Watch constantly and stir occasionally.
  4. Remove from heat and let cool.
  5. Add vodka, vanilla beans and chocolate liqueur.
  6. Pour everything into a storage container.
  7. Age for 3-4 weeks in a cool, dark location; stirring once or twice a week. (Note...it's absolutely drinkable earlier; so if you have less time to age it than that; gift it and make a note on the gift tag to wait just a bit).
  8. When ready to bottle, remove vanilla beans, bottle mixture and store.

Notes

I cut up the vanilla beans and add them to some sugar...nothing at all wrong with Kahlua flavored sugar in your coffee!

http://www.creative-culinary.com/better-than-kahlua-how-to-make-coffee-liqueur-happyhourfriday/

NOTE: No, I don’t smoke cigars but my Uncle Eddie did. He and my aunt both passed away this year after a long life together and my cousin sent me some of their possessions. I didn’t want much; all I asked for were a few things that I could use in photos; as a reminder of them. The funny thing is I didn’t think of cigars when I made that request, but one of the things Pat sent me was this old cigar box and it brought back a flood of memories of my Uncle Ed and his cigars. I can see him smoking one now with a coffee liqueur shooter so this one’s for you Ed!

Thanks for visiting...I would love to hear from you!

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{ 135 comments… read them below or add one }

1 Kaarina December 20, 2013 at 9:04 am

By dried espresso do you mean unused espresso grounds?

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2 Creative Culinary December 20, 2013 at 10:46 am

No, I use a dried/instant espresso called Medaglia D’Oro (I can get it from my regular grocer and think Whole Foods carries it too) – here’s a photo: http://www.ebay.com/itm/like/160935707748?lpid=82

In a pinch you can use regular instant coffee but just add a bit more. I’ve heard some folks use ground espresso but I have not so hesitate to say yes because without testing I wouldn’t be certain of the quantity required.

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3 Chris K November 18, 2013 at 7:18 am

I am making gifts for folks this Christmas one of which is herbed vinegar. Living in Florida, autumn and winter are our prime growing season. The thing is that I bought a ton of white wine vinegar and I don’t want to put the herbed vinegar back into the bottles. Several years back, my brother and his wife gave me a bottle of coffee liquor that was to die for, so I decided to use my wine vinegar bottles for coffee liquor. I just want to say that I visited several blog sites until I settled on your recipe. I’ve already made a batch of home made vanilla, and my beans are spent, so if I can’t find any at the local grocery store, I’m going to use vanilla extract. I am also considering going a different route than vodka, because that is what my vanilla is in. On the other hand, no one is going to be drinking the vanilla extract… or so I think. In any case, thanks for sharing this, and also your story about your Uncle Ed. That really touched my heart.

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4 Creative Culinary November 18, 2013 at 8:28 am

Thank you Chris: I hope you love it. I don’t think there is anything more special that we can give for holiday gifts than something we made from the heart with our own hands. I hope you love it!

He was a special guy; one of the VERY few in this world that got away with calling me Barbie. :)

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5 Dave October 3, 2013 at 7:21 pm

I have another question.

I am going to gift my coffee liqueur and was thinking about putting one of the vanilla beans in the bottle. The bottle would then come with your instructions on making Kahula flavored sugar. Thus the question: Would leaving the bean in the bottle further change the liquerur—or is all the vanilla flavor already extracted from the bean? I think the bean in the bottle would make for a homey touch but I don’t want to ruin the liqueur.

What do you think about this?

dag

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6 Creative Culinary October 4, 2013 at 9:36 am

Hmm. I can’t say if it would change the bean or the liqueur but if it were me? I would just tie the bean around the top of the bottle with some raffia or other rustic ribbon and include a card for it’s use. Good idea too…I gift this to friends and family every Christmas and keep the beans; more than I need. I shall now gift them their beans too!

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7 Chris K November 18, 2013 at 7:22 am

Hi Dave,

I am making vanilla extract this year to give out as Christmas presents. The recipe calls for the extract to steep for six months. I can’t see how keeping the bean in the coffee liqueur could hurt, but in all honesty, no one will know it is in there because of the color of the liqueur. If you are doing it for esthetics, I’d say why bother. If you want to ramp up the flavor of the vanilla, then go for it!

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8 Dave September 23, 2013 at 1:50 pm

I’ve done this recipe exactly as recommended. The month is not quite up and I can’t keep my sampling spoon out of the container! Still I’m wanting to play with the recipe and wondering what would happen if I substituted Rum for the Vodka (Rum seems to be a more natural pairing). Have you tried this? should I use the same portions?

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9 Creative Culinary September 24, 2013 at 1:45 pm

I have not tried rum Dave but why not? Would love your feedback; seems it would just add another element of flavor and richness to the end result and that would be good!

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10 Dave September 25, 2013 at 9:36 am

I’ll give it a shot (pardon the pun) and let you know how it worked.

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11 Creative Culinary September 25, 2013 at 1:40 pm

Perfect Dave, thanks.

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12 John June 25, 2013 at 4:32 am

Hi

I just made this thanks for the recipe. One question though, I think I might have burnt it a small bit and there is small bits at the bottom of the bottle. Would I be best leaving it in till after the 3 or 4 weeks and then running through a sieve?

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13 Creative Culinary June 25, 2013 at 9:43 am

If it were me John I would strain out those bits now…if indeed any is burnt that would avoid having that burnt taste affect any of your product.

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14 John June 26, 2013 at 10:08 am

Ok. I have ran it through a sieve to get the heavy stuff and slowly but surely its going through paper towels as its all I had to get the finer stuff. But its looking a lot closer to what the image has above.

Cheers

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15 Creative Culinary June 26, 2013 at 12:33 pm

Sounds like a plan John. I usually use something caller Butter Muslin to strain my liqueurs but if I’m out, I’ll do a coffee filter or paper towels too…whatever works!

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16 Carol May 12, 2013 at 4:51 pm

Vanilla Beans are very expensive. Have you made this with Vanilla Extract? Do you know what the substitution measurements would be? I have 2 Vanilla Beans and plan to make a double recipe and may use Vanilla Extract to make up the difference, hoping that it doesn’t change the delicious flavor.

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17 Creative Culinary May 13, 2013 at 9:22 am

I have not done that Carol but I would try it too if I didn’t have the beans that I get from Costco at a reasonable price. Please let me know how yours turns out…Barb

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18 Carol May 14, 2013 at 1:52 pm

Thank you, I’ll let you know. I’ll check Costco for the vanilla beans for next batch.

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19 Cafe Cup April 8, 2013 at 9:34 am

Thanks for sharing. Adding a bit of chocolate seems to go along well because of the espresso. Nice post.

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20 Brian March 19, 2013 at 8:51 am

Quick and easy … Cheap vodka, handful or two of coffee beans, sugar to taste. Remove some vodka from bottle, add sugar and dissolve to your taste, add coffee beans and leave to ‘brew’ until strong enough for your liking. Shake bottle at least once per weel. Drain off and consume!

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21 Leon Augustyn March 17, 2013 at 1:57 am

Hi there.
Bright sunny morning here in Durban . I looked up your recipe this morn and decided to give it a try. Will definitely let you know it went. Regards Leon

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22 Dawn December 24, 2012 at 9:35 am

Is there a recipe for bailey’s?

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23 craig January 11, 2014 at 6:53 pm

irish cream recipe
1/3 rum
1 cup whiskey
1 can sweetened con. milk
2 cups half n half
3 eggs
2 T chocolate syrup
1t vanilla extract
blend sweetened con. milk, half n half, eggs, chocolate syrup, vanilla in blender well. stir in alcohol . makes a very nice irish cream bottle and enjoy

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24 Creative Culinary January 12, 2014 at 9:01 pm

Umm…sounds good. Couple of questions Craig? Do you refrigerate it and how long is the shelf life? Thanks…Barb

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25 Dawn December 23, 2012 at 4:23 pm

I made your kahula it was great thankyou.
Merrrychristmas Dawn

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26 Creative Culinary December 23, 2012 at 5:14 pm

Merry Christmas to you too Dawn…glad you like it; enjoy!

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27 dylan December 16, 2012 at 2:22 am

I was wondering if it is fine to drink it within only several days of making it and if so how does it taste? Also what about using cheap vodka>

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28 Creative Culinary December 16, 2012 at 9:03 am

I use inexpensive vodka but not the cheapest…and the aging serves to mellow it out a bit. You can drink it at any time; you’ll just notice a smoother result with a bit of aging.

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29 Malissa November 12, 2012 at 2:23 pm

Maybe could I use the Toriani Creme de Cacao flavoring syrup?

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30 Malissa November 12, 2012 at 12:49 pm

Hello!

I am definitely making this (and the cranberry one!) this year for gifts. They have recently privitized the liquor stores here, and I cannot find chocolate liqueur (along with a wide variety of other “specialized” liqueurs) anywhere. Can I use chocolate in some other form? Thanks!

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31 Creative Culinary November 13, 2012 at 2:22 am

Oh I like to throw it in because I made it too…but you don’t have to. Thinking hmm, maybe just a spoonful of cocoa would work? I just think that coffee and chocolate both compliment each other so well but it’s not imperative.

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32 Brianna November 11, 2012 at 7:20 am

Hi there! I love this recipe! I was wondering where you got those great storage containers with the spouts? Also, I am also using this for Holiday gifts and there are so many bottles on the web I am not sure which ones to use. I want them to be pretty and decorative but I don’t want the recipients to have a hard time pouring. I was thinking swing top bottles but do you have trouble pouring with these? Let me know your thoughts. Thanks so much!!!

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33 Creative Culinary November 11, 2012 at 7:34 am

The swing top bottles work fine but they are pricey to purchase locally so I found some when I made Limoncello that are much less expensive but their closure is just a simple screw top so I bought some shrink bands to go around the top for gift giving. Here’s a link to those bottles but this site also has the swing top which are more expensive but better suited for storing larger quantities.

http://www.specialtybottle.com/hexagontallclearglassdecanter85oz250mlwgoldlid.aspx

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34 Brianna November 12, 2012 at 2:18 pm

Thank you!!

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35 Carol Cammeooo October 3, 2012 at 8:32 am

HELLO..I CAME ACROSS THIS RECIPE SURFING THE WEB LOOKING FOR SOME GOOD THINGS TO MAKE FOR CHRISTMAS. I MAKE MY OWN COFFEE/CHOCOLATE FLAVORED VODKA TOO! AND I USE INSTANT COFFEE—AT LEAST ONE CUP DISSOLVED INTO SOME WATER AND SUGAR. I WAS USING COCOA BUT AS U SAY—-TRYING TO FILTER IT OUT IS VERY TIME CONSUMING—-SO I AM GOING TO GET A CHOCOLATE BAR AND DISSOLVE IT INTO THE LIQUID AND SEE HOW THIS TURNS OUT THIS YEAR—-VANILLA IS A MUST ALSO—ONE YEAR I USED SWEETENED CONDENSED MILK AND IT WAS GREAT!! JUST KEEP IT IN THE FRIDGE AND SHAKE IT UP EACH TIME—-I LIKE HAVING SOME HEAVY CREAM HANDY ALSO FOR PEOPLE WHO WANT TO ADD IT—ITS SO MUCH FUN MAKING YOUR OWN CONCOCTIONS AND GIVING THEM TO FRIENDS AND FAMILY AS GIFTS —-HEY! U HAVE A GREAT DAY AND A GREAT TIME MAKING YOUR OWN RECIPES! CHEERS!

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36 Creative Culinary October 5, 2012 at 10:31 am

Yes, I just love making liqueurs and always make my own holiday gifts. This year I’m thinking it will be wine jellies…my new favorite thing to make and give as gifts.

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37 Robert September 29, 2012 at 10:05 am

Like the article! thanks for sharing

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38 josephine June 21, 2012 at 7:07 pm

Can you use pure vanilla extract? Do you mean instant espresso or ground espresso?

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39 Stacey June 2, 2012 at 7:31 am

Kahlua, my all time favorite drink. I will definitely be trying this recipe out. I do have a question, though. Is there a time limit on how long a bottle will stay good for? For long-term storage would it be best to keep it in the fridge? Not that it will last long in MY house, lol, but in the event I make a whole batch to keep, does it ever go bad?

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40 Creative Culinary June 2, 2012 at 9:15 am

I’ve not had mine go bad and I just used some yesterday that has been kept in a cool place but not the fridge; it was made in December. The alcohol serves as a preservative but I still take precautions to keep it cool and out of sunlight. I’ve never had one long enough for it to go bad either so I can’t give you a firm answer on that; I give the majority of mine as gifts so more often than not I’m getting requests for refills and no one is worried about spoilage!

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41 Stacey June 2, 2012 at 9:50 am

Lol, I figured no one would have it around long enough to know if it would spoil. ;o)

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42 Anthony Goodley April 28, 2012 at 12:39 am

This recipe sounds absolutely delicious and I can’t wait to try it. I have a bag of whole bean espresso gourmet coffee that tastes great and I’d like to use that if possible. Please explain to me exactly how I would use this in place of your ground up espresso.

Would I brew a rather strong pot of coffee and use that in place of the water or directly use the ground up Espresso?

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43 Creative Culinary April 28, 2012 at 9:51 am

Since I’ve never made it using coffee beans Anthony I can only suggest that you brew some espresso with your beans and use that in lieu of all or some of the water and dry espresso. You can certainly tell from a taste after adding everything together if it will be strong enough.

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44 jimmy April 17, 2012 at 4:23 pm

How much does this recipe yield? Would it be ok to bottle it right away and let it age in the bottle? Would i use a corked bottle or just a screw on top?

Thank you for the recipe im excited to try it.

Jimmy
jimmy Most Recent Post: Jalapeno Pepper Patty Melt for National Grilled Cheese Month

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45 Creative Culinary April 17, 2012 at 8:04 pm

I realized after I made mine I should have measures the final output but I was giving it for gifts and had it bottled before I thought of that. Still I would guesstimate the recipe made about 8 cups of final product; I think I doubled my batch since I was making holiday gifts…we had coffee liqueur everywhere!

I think it would be OK to bottle right away…make sure everything is very well combined before you do though. I think better with a screwtop or something like I use which has a plastic type insert that is rimmed with a washer to keep the liquid contained. Good luck; please let me know after you make it.

All your fault that I want to go back downstairs and make a Kahlua and Cream!

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46 Vivian April 8, 2012 at 8:56 pm

I’ve been looking for this recipe for a long time! Thanks for posting it!

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47 Creative Culinary April 9, 2012 at 8:03 am

You are most welcome…I’ve enjoyed making liqueurs; not just for me but they are great gifts too!

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48 Victoria A. March 30, 2012 at 11:04 pm

Hi, I’m new to your site, and I’m loving it!
How would you go about making this recipe with regular coffee?
Would you brew a strong batch, and use that in place of water and espresso powder?
I’m a bit picky when it comes to coffee, and I’d like to try making this with my favorite kona coffee. And suggestions would be appreciated! Thanks!

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49 Creative Culinary March 31, 2012 at 10:06 am

Absolutely switch out the espresso with your favorite coffee. I did that for my taste but it would be perfect to add your own personal favorite; makes the effort even that much more yours.

Thanks for visiting and welcome!

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50 Bobbie G March 23, 2012 at 12:34 pm

Can we use mostley white sugar?

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51 Creative Culinary March 25, 2012 at 6:48 pm

Yes, you can use all white sugar if you prefer. That’s more standard; I just prefer the bit more robust sugar so that’s why it’s in my recipe.

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52 Nicole DAndrea March 4, 2012 at 10:47 am

Hi-

So I’m one week in to having my homemade coffee liqour sit and it just seems very syrupy. Is this normal? Should I thin it out? And how/with what?

Thanks
Nikki

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53 Creative Culinary March 5, 2012 at 12:04 am

If it seems too thick Nikki it might have been cooked down a bit too much in the beginning process. You can thin it down with a bit of water or add a bit more vodka. Liqueurs should be thicker than water but if it seems to thick for your tastes, certainly thin it out a bit. Just add some more liquid now and stir well.

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54 Rich February 24, 2012 at 3:01 pm

Coffee Liquor is always a great way to start a night!!
Rich Most Recent Post: Pike Place K-Cups by Starbucks

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55 Creative Culinary February 25, 2012 at 10:54 am

It might also make a special way to start the day! I won’t deny I might have a cup of joe on Saturday morning with a touch. Just a touch, promise. :)

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56 Luke February 17, 2012 at 2:34 pm

Ok, I just made this and my apartment smells soooo good now! My roommates and I are so stoked for it to be ready in a few weeks! One question about storing it for the three weeks though….does it need to stay in a sealed container, or is it okay to open it every once and a while to smell it when I stir it?

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57 Creative Culinary February 17, 2012 at 2:53 pm

It’s fine to open it and stir it and of course you must do a taste test! The time element is really to mellow out the vodka; in a pinch Luke you can try it sooner than three weeks!

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58 Luke February 17, 2012 at 7:40 pm

Awesome, thanks! I’ll give it at least a week before doing a taste test, but after my taste test (or a few smaller tests) while I was cooking it, it was amazing!

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59 Creative Culinary February 17, 2012 at 9:50 pm

Love that Luke…nothing I like more than someone making and enjoy one of my recipes. I’ve got a group meeting here in the morning…they’ll get some in their coffee if they want. Bet you they want! :)

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60 Meaghan January 24, 2012 at 5:39 pm

This is perfect! Ever since I visited my family over the holidays I’ve been wanting a good coffee liqueur recipe I could try out that was a bit more than the basic water, sugar, vanilla, coffee, vodka combination (my family is obsessed with Kahlua, as am I). I’m excited to try out your recipe, however the dried espresso might be a bit of a hunt! I’m sure it will be very well worth it though.
Meaghan Most Recent Post: An attempt at procrastination.

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61 Creative Culinary January 24, 2012 at 7:40 pm

It’s great Meaghan…I ‘think’ I love it more with Espresso and I have yet to see another recipe that cites cooking down the brew a bit either. It won’t ever be real thick but I do like a bit more than having it be the consistency of water!

I could only get dry espresso from Whole Foods but last year asked my local market to try and get some and they now stock it. This is what I use if a name and visual will help. BTW…I now make my chocolate liqueur first and then use it to make the Kahlua. I’m on a role too!

http://www.amazon.com/Medaglia-Oro-Instant-Espresso-2-Ounce/dp/B001E5E24A

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62 angela@spinachtiger January 4, 2012 at 3:06 pm

What do you mean by “dried” espresso? I would like to try to try to make this.
angela@spinachtiger Most Recent Post: Get Organized in 2012 with Framed White Boards and Horizontal Stripes

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63 Suzanne December 18, 2011 at 3:56 pm

Your recipe looks to taste far better than one I was going to make. I have all the ingredients…with instant coffee. Where do I find dried expresso?
Cannot wait to make it and of course….test it!
thanks

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64 Creative Culinary December 18, 2011 at 6:31 pm

Before I asked my local grocery store to try and get it, the only place I could find it was at Whole Foods. The brand I use is on this page:

http://www.markethallfoods.com/products.php?product=Espresso-Powder-from-Medaglia-D%27oro

Worse case scenario just use a bit more instant coffee but if you can find the espresso? I think it combined with the chocolate liqueur is what take this over the top! Let me know if you make it; so far everyone has been delighted. The most important thing is to watch it closely as you make the syrup…getting it thick is important but not letting it burn even more so!

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65 Jennifer December 16, 2011 at 12:51 pm

I just made it! Looks and smells like it’s going to be gooood! I also made my own chocolate liquor that I put in to this recipe. Super easy…..Boil 2c water. Add 1c to 1c of sugar (to make a simple syrup) then the other 1c of water to 1/4 c of unsweetened cocoa powder (good quality). Combine the chocolate mixture with the syrup mixture, then add 1c vodka. It says to let sit in fridge overnight and then strain, then keep in fridge. Also, I used vanilla bean paste (Nielssen Massey) instead of vanilla beans to this recipe. We’ll see how it turns out!

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66 Creative Culinary December 18, 2011 at 6:42 pm

OK, now I’m making this. I mean NOW. Num hum.

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67 chris December 6, 2011 at 8:37 pm

Is the “Cook time” at the top of recipe right (5 min)? Or is it really the 1 hour minimum for cooking (simmering) that is described in the directions?
I can’t wait to get started making it! Thanks for the idea!

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68 Creative Culinary December 7, 2011 at 5:09 pm

Oops…I am sometimes my own worst editor! I’ve revised that cook time; it’s now the one hour minimum I indicate in the recipe. Thanks Chris!

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69 Julia December 6, 2011 at 2:39 pm

Well now, since I’ve been infusing everything but the kitchen rug lately, this is up next! By the way, Everclear reminds me of punches made in trashcans at college parties. I’m not sayin that’s a bad thing, I’m juuuuust sayin ;)

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70 Creative Culinary December 6, 2011 at 5:42 pm

You are so right Julia; when getting drunk is more important than great taste!

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71 BigFatBaker December 2, 2011 at 11:43 pm

This is so cool! I definitely want to try this.

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72 Creative Culinary December 3, 2011 at 12:41 pm

So easy. So good.

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73 Jenne November 27, 2011 at 7:19 pm

I am definitely going to try this for the box!

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74 Creative Culinary November 27, 2011 at 8:32 pm

Yeah…it is so good. If you really do it, just watch it but let the first stage get really thick cause you’ll be adding the vodka to it. Mine even had some crystallized sugar on the side of the pan. I scraped it all off and put it all in the jug; it will melt into deliciousness I promise.

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75 Sarah November 25, 2011 at 10:46 pm

LOVE THIS!! I’ll be honest, though, I’m not savvy in the kitchen and don’t want to take too many chances…so when you say ‘store in a cool, dark place’ is a refrigerator ok?

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76 Creative Culinary November 26, 2011 at 12:25 am

Sure the refrigerator is fine; many would not want to put something in there for a couple of weeks so it’s not a requirement at this time of year; mine is out in the garage! Summertime or in warmer locales the refrigerator is the only solution. Good luck Sarah although it’s never failed me!

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77 Laura November 25, 2011 at 10:07 am

That looks great! Thanks for sharing.
Laura Most Recent Post: Buenos dias para Peru!

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78 Creative Culinary November 25, 2011 at 1:00 pm

You’re welcome Laura and if you make some you must let me know!

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79 Emily November 25, 2011 at 7:15 am

What sort of container do you recommend for storage during aging?

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80 Creative Culinary November 25, 2011 at 9:17 am

I just happen to have those big containers that I usually serve drinks from during summer parties but I’ve used any number of other things over the years. A washed out milk jug would be perfect or even an empty vodka bottle. I do recommend making sure it’s plastic and not metal.

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81 LucySezSammy November 24, 2011 at 8:24 am

This looks great! I am going to do this for Christmas presents! Where did you get the bottles and any idea of price on them?

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82 Creative Culinary November 24, 2011 at 3:16 pm

I bought these at World Market; think it’s this: http://www.worldmarket.com/product/index.jsp?productId=4302061 – I think I paid a bit less when I bought them. They actually hold quite a bit; I’m going to bottle my gifts in the bottle that I put the cranberry liqueur into; a bit smaller and cute. I got those from The Container Store a couple of years ago but saw them at World Market when I was there 2 weeks ago. Thinking $4/bottle?

http://www.creative-culinary.com/cranberry-liqueur

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83 Judy Davis November 22, 2011 at 9:14 am

Wow, my favorite liquor is Kaluha and I love Uncle Eddie so how could I not enjoy this recipe! Thanks so much Barb!

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84 Creative Culinary November 22, 2011 at 1:35 pm

Seriously? I loved Uncle Eddie too; he was always so sweet to me and yes, one of the few that got away with ‘Barbie.’ So glad to see your comment…I never typically hear from any family. xoxo to you Judy

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85 Lora ~ cakeduchess November 20, 2011 at 6:31 pm

Since I’m such an espresso lover, this is my kind of a gift. I suppose I couldn’t convince you to come visit and give me some lessons on how to make these delicious liqueur gifts?:)Looks absolutely tasty.
Lora ~ cakeduchess Most Recent Post: Vegan Maple Pumpkin Pie

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86 Creative Culinary November 21, 2011 at 9:56 am

You need no lessons for these…they’re way too easy. Now if you need some helping drinking them that’s a whole different story.

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87 Jen Schall November 19, 2011 at 6:51 pm

Ok, so I am just kicking myself because I have never thought to make my own coffee liqueur. Thank you for showing me the light. Cannot wait to make this. :)
Jen Schall Most Recent Post: Friday Favorites – Episode 114

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88 Creative Culinary November 20, 2011 at 12:01 pm

Better late than never right? Just make sure you let the syrup get really thick because once you add the vodka it thins a lot. Mine will get to where I have to scrape some of the sugar off the side of the pan and it’s not a worry; it will all melt together in the brew!

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89 EA-The Spicy RD November 19, 2011 at 10:10 am

Fabulous! I’d love to be a recipient on your gift list this year :-) So great that you make your hits-I’m hoping to make some this year myself. Your cranberry liqueur looks amazing too! Happy Thanksgiving to you and your family!

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90 Creative Culinary November 19, 2011 at 4:15 pm

The same back to you…and you should try the liqueur; it’s really easy. I’m re-posting it next week with new pics. Makes a lovely cocktail with a sparking wine.

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91 Lea Ann November 19, 2011 at 7:24 am

This looks beautiful Barb. If your daughter works in the Denver store, I must say she does a fabulous job. Their displays are works of art and I always enjoy them. What a great gift. I too have started making holiday gifts and am going to post a recipe today. GMTA. :) Even if it’s before Thanksgiving.
Lea Ann Most Recent Post: Homemade Hashbrown Potatoes…Take Three

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92 Creative Culinary November 22, 2011 at 9:52 pm

She in the Park Meadows store but they have corporate guidelines for how everything has to look and stores are very similar. I know the woman who is the manager of that department in Cherry Creek; she is absolutely talented and driven; has won numerous awards.

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93 Jamie November 19, 2011 at 2:33 am

Boo hoo I want to be on your holiday gift list? Un-secret Santa? What tremendous, fabulous coffee liqueur! Wow I am impressed! And it does look so rich! Beautiful and lucky gift recipients!
Jamie Most Recent Post: CROSTATA DI MARMELLATA (JAM TART)

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94 Creative Culinary November 22, 2011 at 9:54 pm

I’ll send you some if you’ll come as far as Florida; how about that? :)

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95 Donna November 18, 2011 at 9:39 pm

Home made is definitely fun, but I’ve got so many bottle sitting around now with odd things floating in them that it’s starting to look frightening. Not that I’m going to stop any time soon. Oh, no…
Donna Most Recent Post: Whole Foods Friday: Cranberry Liqueur (aka Infused Booze)

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96 DessertForTwo November 18, 2011 at 7:32 pm

What a great homemade gift idea (for myself!) ;)

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97 Lynn November 18, 2011 at 7:28 pm

What a lovely post – and home cured bacon is an awesome gift. I am going to try out the coffee liqueur.
Lynn Most Recent Post: Food Network Virtual Thanksgiving: Blue Cheese and Rosemary Celebration Potatoes

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98 Creative Culinary November 19, 2011 at 8:05 am

Thank you Lynn for your vote of confidence; it’s going into the cure today; they better like it right?

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99 Karriann Graf November 18, 2011 at 5:23 pm

I am going to have to try this especially if its better than Kahlua….would be a great addition to my jello shots! Seems easy enough too ;)
Karriann Graf Most Recent Post: Ancient Grains for Modern Meals – Cookbook Giveaway

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100 Creative Culinary November 18, 2011 at 7:19 pm

I think it is…and it is easy and while not what I want to call cheap since I don’t make gifts for that reason…I’m thinking I’ll get about 4 or 5 bottles of this for less than the cost of one bottle of Kahlua. Really can’t beat than can you? My biggest dilemma…wish gift recipients would return the bottles for refill!

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101 Judy November 18, 2011 at 3:24 pm

I made it today!!! Love the way it turned out. The only thing I will do when I make it again is to reduce it for more than the 1hr. I thought it was thick enough but then when I added the vodka it thinned it out so I would cook it for longer to get it a bit thicker! Can’t wait to try it in my coffee!!!
Judy Most Recent Post: Sweet and Sticky Oven Baked Chicken Thighs

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102 Creative Culinary November 18, 2011 at 7:18 pm

So excited and glad you love it. Tastes amazing doesn’t it? The syrup does have to get thick because the vodka will then it again but I’ll tell you want. Better to have not cooked it quite enough than to have burned it. Many recipes don’t even thicken the syrup so I’m sure yours will be fabulous!

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103 Carolyn November 18, 2011 at 3:21 pm

I made an ice cream with Kahlua recently and a reader sent me a recipe for homemade coffee liqueur like this…but in my case, low carb. I definitely need to give this a try with my alternative sweeteners!

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104 Creative Culinary November 18, 2011 at 7:16 pm

If you get one developed that you like; be sure to let me know so I can include a link on mine, OK?

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105 Paula November 18, 2011 at 1:06 pm

P.S. I keep forgetting to tell you how much I like your Fall blog header! It is new(ish) isn’t it or am I just not very observant?
Paula Most Recent Post: Gingerbread Christmas Cookie Wreath

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106 Creative Culinary November 18, 2011 at 1:24 pm

Thank you Paula…one reason I loved the new header I made when I switched to CC is that not only is it easy to switch out photos when I feel like it but it’s also easy to change that top banner and some colors. I’ll be like Nordstrom’s; look for Christmas the day after Thanksgiving!

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107 Paula November 18, 2011 at 1:04 pm

I hope you have that brewing facility locked up tight. With bottles of this in there I’m sure if any of your neighbours read this there may just be some late night boot-leggers lurking about :)
I used to make home-made Bailey’s every Christmas (it’s great in your coffee too) and your recipe for this Coffee Liqueur is wonderful. Alone it would be a beautiful gift Barb but you adding it to your own home cured maple bourbon bacon and Biscoff cookies…now that makes for an awesome present that anyone would be a fool not to be overjoyed to receive.
Paula Most Recent Post: Gingerbread Christmas Cookie Wreath

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108 Creative Culinary November 18, 2011 at 1:23 pm

I admit; I have a very select list. Sister, dad, best buds and a couple of neighbors. I love that they so look forward to their basket each year. The bacon might be a shock…until they try it!

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109 Andrea @ Fork Fingers Chopsticks November 18, 2011 at 12:56 pm

This is brilliant. I’m glad you shared early so I can get a head start to give it some time to age. Thanks. I’m hoping I’ll get at least a sip (or two) of yours.
Andrea @ Fork Fingers Chopsticks Most Recent Post: Kale: Caldo Verde – Portuguese “Green” Soup

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110 Creative Culinary November 18, 2011 at 1:21 pm

Of course; I’m brewing more base even as I type. Anytime for you my dear.

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111 Elizabeth @Mango_Queen November 18, 2011 at 12:31 pm

Oh my this drink looks amazing! I want one right now. Is it too early to have this for lunch? Great recipe, Wendy! Thanks for sharing!

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112 Creative Culinary November 18, 2011 at 1:18 pm

Not too early; I might have put some in my coffee this morning. :)

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113 Aly ~ Cooking In Stilettos November 18, 2011 at 11:08 am

I am SO thankful you posted this recipe. I think this will be a must for holiday gifts and I think my family and friends will adore it. Thank you so much for the inspiration!
Aly ~ Cooking In Stilettos Most Recent Post: Fab Friday — Thanksgiving Edition

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114 Creative Culinary November 18, 2011 at 1:17 pm

Aly…your response and delight is exactly why I do share things from my kitchen; let me know if you do this…and enjoy!

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115 Lana @ Never Enough Thyme November 18, 2011 at 10:43 am

Ummm….Barb….can I get on your Christmas gift list?? I would love doing homemade gifts but it wouldn’t work for the folks on my gift list.
Lana @ Never Enough Thyme Most Recent Post: Thanksgiving Menu Planning

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116 Creative Culinary November 18, 2011 at 1:16 pm

Made me chuckle…people anxiously wait for my basket of goodies; except for my own kids. You would think I was trying to give them cow feed to suggest I give them a basket as a gift. Funny I guess but shows what they’re used to huh?

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117 Nancy@acommunaltable November 18, 2011 at 10:32 am

Barb,

This recipe is fantastic – I love that you have done all the experimenting for me!! I seriously need to make some of this – so much nicer to take a bottle of this than a boring bottle of wine!!
Nancy@acommunaltable Most Recent Post: Pear Tart with Ginger and Vanilla

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118 Creative Culinary November 18, 2011 at 1:14 pm

Absolutely Nancy. I have to say I have never heard one complaint.

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119 Nelly Rodriguez November 18, 2011 at 10:16 am

Oh this is definitely close to my heart! Coffee love all the way and I loved reading your rec’s on what vodka to get!
Nelly Rodriguez Most Recent Post: Organic Oikos Drinkable Greek Yogurt + Giveaway!

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120 Creative Culinary November 18, 2011 at 1:14 pm

I’ll toast you with some Nelly…so happy for you!

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121 Delishhh November 18, 2011 at 9:54 am

Oh awesome gift. I make my holiday gifts too but they are always baked good. I would rather have eatable gift then more junk in my house – so i definitely do not consider it cheap. I think this is a great gift idea.
Delishhh Most Recent Post: Pumpkin Mint Chocolate Chip Cookies

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122 Creative Culinary November 18, 2011 at 1:13 pm

I prefer giving edible gifts; I don’t have to worry about sizes or colors or even returns! Each year they get a bit more complicated though…I mean it used to be a dozen cookies!

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123 Lana November 18, 2011 at 8:43 am

Barb, this sounds fantastic – we don’t have many cold nights here in SoCal, but I can always pretend:)
I made several fruit liqueurs during the summer, using the loot my father brought daily from his ranch and it just made me want to make more and more:) I have your Cranberry Liqueur bookmarked and I’ll gladly add this one to the list!
BTW, lucky are your friends and family to receive such thoughtful gifts!
Lana Most Recent Post: Ice Harvest

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124 Creative Culinary November 18, 2011 at 9:03 am

You don’t need a cold night…Kahlua is good no matter the temp. Glad you’re back home I bet huh? Must be so hard to worry about your Mom and still want to be home. Have a good Thanksgiving Lana; you deserve a break.

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125 Karen Harris November 18, 2011 at 8:25 am

I was wondering what this Friday’s cocktail would be and this doesn’t dissapoint. I love Kahlua in my coffee on a frosty winter day. It is just good for the soul.

Your homemade Christmas presents make me feel like I may need to kick up my cheese straw offerings a bit. They are good, but they’re not Kahlua or your delicious bacon.
Karen Harris Most Recent Post: New Found Freedom and Fantastic Festival Food: Natchitoches Meat Pies

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126 Creative Culinary November 18, 2011 at 9:02 am

I now have some in my coffee. Just a bit cause it is morning and all…but oh my is that good. All your fault and I thank you for that!

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127 Rachel @ Not Rachael Ray November 18, 2011 at 8:10 am

This sounds so fabulous!
Rachel @ Not Rachael Ray Most Recent Post: Spiked Irish Cream Latte Buttercream Frosting

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128 Creative Culinary November 18, 2011 at 9:01 am

Absolutely fabulous..and a great price to boot. I should figure it out, but I know this. One batch makes two bottles. I could do two batches from a 750ML of $15 vodka. Sugars and all…couple of bucks? Compared to $30+ for one bottle of Kahlua? Absolutely worth making.

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129 Judy November 18, 2011 at 7:55 am

Totally making this today!!!

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130 Creative Culinary November 18, 2011 at 8:59 am

Well, I totally put some in my coffee this morning; so there! Hope you enjoy as much as we do.

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131 Cooking with Michele November 18, 2011 at 7:47 am

Thanks for the reminder – I made some of this months ago and have never tried it!
Cooking with Michele Most Recent Post: Veritas – New York City

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132 Creative Culinary November 18, 2011 at 8:58 am

I promise to not forget mine; actually making more today; the orders are coming in. :)

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133 magdalena December 19, 2013 at 11:39 am

hello!!what is the quality of 1 shot of chocolate liqueir???thank you

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134 Creative Culinary December 19, 2013 at 5:27 pm

It doesn’t have to be high quality since it’s added with other ingredients…for me it simply enhances the coffee a bit. I actually use the chocolate liqueur I make!

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135 megi December 20, 2013 at 2:54 pm

thank you,but i am from bulgaria and don’t understand your quality in the recipes,do you understand me :) maybe around 50 grams…it’s ok??

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