Homemade Toddy Coffee Kahlua

by Annie
(New Mexico)

Homemade Kahlua Getting Ready

Homemade Kahlua Getting Ready

1 pint toddy coffee concentrate
1 pint brandy
1-2 vanilla beans, cut into 6 equal pieces
4 C. granulated sugar


Put the toddy coffee and sugar in a large saucepan. Place on a low-medium heat and STIR CONSTANTLY. You don't want the sugar to stick to the bottom of the pan.

When it starts to boil, count actual boiling time -- 10 or 12 SECONDS. If it starts to boil over, lift the pan from the stove, and continue your counting when it's back on the stove SLOWLY boiling.

Remove from the stove & add the vanilla bean(s), then let cool completely, stirring occasionally.

IF there is any strange stuff on the top, skim it off.

Add the brandy and stir well.

Pour into bottles, putting an equal part of the vanilla bean into each bottle.

Add corks or screw caps, but leave them slightly loose for the first week.

Each day, give the bottle a good shake.

After that first week, put the lids on more tightly and let the bottles sit for AT LEAST a month or two. The longer they sit, the better it gets.

They make great Christmas gifts. In this case, buy some small, pretty bottles on sale after the holidays, make the kahlua, and let it sit until December.

If you don't make your own toddy coffee, then use a pint of purified water and 2-5 tablespoons of GOOD quality dried coffee powder, NOT instant freeze-dried.

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