Thursday, November 27, 2014
December 2, 2010 at 12:33am
This recipe comes from Cyndi Ingle who I met in the mid 1990's back when we were still on dial-up and a V.90 modem was amazingly fast!!!! LOL
1 1.75 L (half-gallon) bottle inexpensive vodka
4 oz instant coffee (Folgers is best)
8 cups sugar
3 cups hot water
2 1/2 vanilla beans, split lengthwise
5 empty fifth bottles, pretty decanters, or decorative bottles all with tight fitting caps or stoppers
Mix sugar and water together in a large pan, heat over medium high heat until it comes to a slight boil and the sugar is completely dissolved (as in a simple syrup). Mix instant coffee with enough boiling water to make a paste and dissolve the coffee, then add to sugar water and stir until completely dissolved. Let cool. Stir in vodka. Use a funnel and pour equally into 5 empty fifth bottles, pretty decanters, or decorative bottles. Cut vanilla beans in half lengthwise. Tie a thread to the end of each half and suspend one in each bottle of Kahlua. Cap the bottles and let stand for 6 to10 days. Enjoy!
Inexpensive vanilla beans can be found at: http://www.americanspice.com and also at Costco, 5 beans per tube, 2 tubes per package.
I always make 2 batches of this recipe using an 8 oz. jar of instant coffee and two half-gallons of vodka. This makes 10 full bottles of kahlua, which works perfect with one tube/package of 5 vanilla beans, each split in half.
Smith & Kerns: In a tall glass with ice, 1 1/2 shots kahlua, cola/diet cola, top with half & half
Smith & Wesson: Same as above, plus a shot of vodka
Alternate Smith & Wesson: Use vanilla vodka
Black Russian: 2 oz. vodka, 1 oz. kahlua over ice in a short glass.
White Russian: 2 oz. vodka, 1 oz. kahlua, splash of half & half or heavy cream, over ice in a short glass.
More online: http://www.kahlua.com/en/cocktails/