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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- Three fifths of Vodka or Rum
- Two Pounds of Dark Roasted Coffee Beans
- 1 1/2 - 2 cups of sugar (desired sweetness)
- 2 - 3 cups of hot water (2 cups water to 1 1/2 cup sugar)
- 3 teaspoons of pure vanilla extract or 3-4 whole vanilla beans split
- Clear glass container with screw top lid large enough to hold beans and alcohol, but not too big.
Method
- Put coffee beans and vanilla beans (if using bean) in a glass container, add alcohol stir or shake gently and put lid on. Let beans soak in a dark place for 4-6 weeks stirring or shaking every few days.
- (Note: The beans will float in the jar for the first few days and if the beans are freshly roasted, they will also appear to bubble for the same amount of time. The beans are not fermenting, simply releasing the air contained in the beans. Once the beans have sank to the bottom, if you need to add more alchol to cover beans, do so at this time).
- Drain the alcohol from the coffee beans through a "fine" strainer and follow up a few times draining liquid through a coffee filter. Be patient and make sure you get all of the liquid. Prior to heating the water to dissolve the sugar in, I will use it to "rinse" the beans to get as much juice and flavoring out of them as possible.
- Dissolve the sugar in the hot water and add it to the alcohol mixture along with the pure vanilla extract (if not using the vanilla bean). Let cool for 15-20 minutes and put in bottles of your choice and size. I like to use the cobalt blue bottles with the ceramic tops, (like the Grolsch beer bottles). You can use it right away or let stand for a few days/weeks to mellow. With time, the Kahula definitely gets better and will keep for years to come. Take the coffee beans, spread on a cookie sheet and put in oven with no heat to let dry. I haven't yet, but will probably try it this year to grind the beans and make coffee. You never know, you might end up with a double "kahlua blast".
