Make Your Own Liqueur Part II-Coffee Liqueur from the Home Kitchen

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 Coffee LiqueurLast week I shared a recipe for making a fruit liqueur using up all of those end of season fruits.  Oh my gosh – I received a ton of e-mails.  That made me realize that I have been slacking on my goal of providing articles relating to a stylish, yet frugal lifestyle.  Also as I wrote last week, it reminded me that we all need to take a break from our prepping to do something fun, something interesting, and something just for the heck of it.

This week’s “embrace the moment” article will be spent making some homemade Kahlua coffee liqueur.  And boy is this good.  I first made this when I was in my early twenties.  My neighbors at Empire Estates (if you lived in Seattle in the 70s you will recall this apartment complex) gave me the recipe and rest is history.

Survival Woman’s Homemade Coffee Liqueur

4 cups water

5 cups sugar

¼ cup instant coffee

1 vanilla bean

1 quart vodka

 

1.  Make a simple syrup with water and sugar.  Boil 10 – 12 minutes.

2.  Stir in the instant coffee and let it cool.

3.  Combine syrup mixture with the vanilla bean and vodka.

 

Pour everything into a ½ gallon jug, cover, and let ferment two weeks.  Shake it up every other day.  At the end of two weeks, strain and rebottle.

 

Now that you have all of that wonderful – and I might add, dirt cheap – coffee liqueur, how about some Kahlua cake? I have made this cake dozens of times and it is always perfect.  Chocolate Bundt Cake

Gaye’s Kahlua Pound Cake

1 package devils food cake mix
1 package instant pudding, chocolate (small)
1/2 cup vegetable oil
1 cup water
1 tablespoon instant coffee (optional)
4 eggs
1/2 cup Kahlua or homemade coffee liqueur

Blend all ingredients except coffee liqueur until moist. Scrape beaters and bowl. Beat at medium speed exactly 2 minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-55 minutes.

After removing from oven, pour 1/2 cup Kahlua over the cake and let soak in. Cool right side up for 25 minutes then remove from pan and invert. This cake is so good it needs nothing more than a glass of cold milk or a scoop of vanilla ice cream.  A sprinkle of powdered sure will make it look pretty!

While digging through my handwritten recipe collection looking for these recipes, I found a number of tried and true treasures from those days gone by when I actually cooked dinner every night rather than grab a cheese sandwich or bowl of soup.  These were the recipes that never got converted to Mastercook, the software I use for storing recipes. 

It’s a shame we have lost the art of writing out recipes – looking at the soiled instructions brought back memories that words on a computer screen will never evoke.

Enjoy your next adventure through common sense and thoughtful preparation!

Gaye

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In the News:  It seems as though every one I know has been hit by the fake virus scam on their computers.  Lucky me.  As a friendly and helpful tech goddess, I am the one that gets called to fix things up and make it right again.  Ugh!  Don’t think it will never happen to you because you just never know.  Here is a great article written by a Seattle area journalist describing How to avoid the nasty fake antivirus scam.

From the Bargain Bin: Today I am sharing some of my favorite cooking and baking items.

Mastercook 11.0:  I have been using this recipe and food management software since the 80s.

Nordic Ware Bundt Pan:  Who doesn’t love a Bundt cake – especially one made with Kahlua or coffee flavored liqueur?

Ove’ Glove Hot Surface Handler:  A must have not only for baking but for handling those hot, cast iron skillets.  This is for a pack of 2.

The Cake Mix Doctor Returns:  This book is worth it simply for the banana cake recipe.  I always use cake mixes.  They are cheap when purchased on sale, and can be cooked outdoors in a Dutch oven camp stove as well as the traditional way in an indoor oven.

Magi-Cake Set of 2 Cake Pan Strips:  Your cakes will have a nice even top when you use these strips.  Really!

The Dukan Diet: 2 Steps to Lose the Weight, 2 Steps to Keep It Off Forever:  Eat too much cake?  Survival Husband lost his extra weight in just 2 weeks on this diet.  Great for a quick start or when you are on a weight loss plateau.

550 lb. Type III Nylon Paracord Strategic Living, a Message from Gaye and George and a Contest Winner: I wish I had known about Paracord years ago. There is no reason not to have a few hundred feet around your home, in your car, and in your bug out bag.

 

 

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5 Responses to “Make Your Own Liqueur Part II-Coffee Liqueur from the Home Kitchen”

  1. I know people here in the Blue Ridge mountains who make moonshine. I wish I could, not so much to drink, but for trading and for medicinal purposes. I’m afraid to try it though, because for whatever reason, the feds seem to hate moonshiners worse than drug pushers and will go to great lengths to arrest them. My father in law and I used to sit out on the porch a sip a bit when he was still living. He got it from “persons unknown.” The interesting thing is, these persons were Baptist church goers, the same folks who kept beer and wine out of the country for years. Strange times.

    Reply
  2. Kahlua is one of my all time favorites. This bring me back to my first attempts at entertaining at home – dessert was Kahlua over vanilla ice cream and topped with mandarin oranges. I did not realize you could make it yourself! This article is a keeper, I am printing and saving it so I can try it out. Thanks Gaye!!

    Reply
  3. This is waaaayyyy off topic….but

    HAPPY ONE YEAR ANNIVERSARY!!!!!!!

    Reply
  4. My mom gave me the same recipe years ago, except she uses brandy instead of vodka. She got the recipe from a friend when she was a Navy wife in Hawaii during the Seventies. I can attest that this recipe makes the most heavenly coffee liqueur!

    Reply
  5. i just came across your page and you mentioned a fruit liquor you made could you please share again I missed it

    Reply

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