Since we recently posted a cocktail, I thought this would be a good time to pass along this wonderful homemade "coffee liqueur" (sorta like a Kahlua-type flavor) which Diane graciously shared with me. This is much easier than other recipes, and can be enjoyed the same day, no hiding it under the kitchen sink and waiting forever. Gotta love that instant gratification. I make this liqueur around the holidays, to give as gifts, to use in baking, in desserts, and for our own enjoyment. One year, we made up half a dozen bottles, and only gave away two! It was that good. Depends mostly on the brand of instant coffee. I have used Tasters' Choice and Nescafe instant, which happens to be a brand widely used throughout the world. Another time I used an instant espresso, and it was so strong that it needed a simple syrup to balance the bitterness. Don't splurge on an expensive brandy, since you are already adding it to a coffee and sugar mixture. Make up a batch and enjoy it with friends and family this holiday season. Have fun!
HOMEMADE (Kahlua-type) COFFEE LIQUEUR - adapted from
Diane's personal recipe
makes two bottles - see note
One bottle 750ml E&J Brandy, or an inexpensive brandy
1/2 cup instant coffee crystals, Nescafe preferred
3 cups granulated sugar
1 tablespoon pure vanilla extract
2 cups boiling water, bottled water preferred
2 clean dry wine bottles, glass measuring cup, funnel, ladle
all equipment completely washed and sterilized in dishwasher or boiled
2 corks, boiled and cooled
In a large heavy stockpot, pour the boiling water over the instant coffee and sugar. Stir well to dissolve completely. Let cool at least two full hours. When completely cooled, add in vanilla and entire bottle of brandy. Stir well. Ladle into a clean glass measuring cup with a spout and carefully pour into bottles, using a clean funnel. Seal with corks. Serve straight, or with hot coffee, in cocktails, in desserts and baked goods. Makes a great hostess gift.
NOTE: recipe can be doubled.