Dana's Homemade Kahlua

From: cincy matt

On Aug 29, 2009

Like everyone else, I didn't simmer it for 3 hours. After 45 minutes it was down to less than half so I took it off the stove, threw in a couple ice cubes, and poured in the vodka and vanilla. It's perhaps a bit more harsh than the real thing (maybe after sitting a few weeks it will be better) if you drink it straight but when you mix it it tastes great. Fyi, I substituted one cup of sugar for 20 packs of sucralose to keep the carbs down a bit and it still tastes really good and is perhaps why it boiled down quicker.

From: bellysmom

On Jul 23, 2009

I have been wanting to make this for a couple of months now and I'm glad I finally made it! It is very sweet, but that's OK. I read some of the earlier reviews and decided to put the sugar mixture into a large pot to keep it from overflowing once it hit a boil. This worked great. I simmered it for about 2 hours until it made a syrup that coated the back of a wooden spoon. Thanks for a great recipe!

From: Laurita

On Nov 15, 2002

What a great recipe, I had it years ago and lost it, but sure is nice find it again, Thanks Dana! There is a vanilla vodka by Stoli's, it makes a fabulous Vanilla White Russian. Equal parts kahlua and vodka over ice, top off with milk and shake. Yummeee! If you have a party, usually women don't know what to drink because they really don't like the taste of liquor, this one makes them come back for more! Be careful, it'll sneak up on you!

From: Titanium Chef

On Apr 30, 2002

Dana, (*hic*) this is terrific, just as the recipe is written. It's the best homemade Kahlua that I've had. Next time I might try the (*hic*) 100-proof vodka instead of the 80-proof, just to see if it makes a big difference in taste. Now I have to go to the store to buy more milk for White Russians! Thanks for posting.