48 Reviews of Dana's Homemade Kahlua

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.

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: Jellyqueen

On Mar 10, 2003

This was my first attempt at anything like this, but I will definately be making this again. I was very busy the day I made this, so for the first step I used my coffee maker. I just put the sugar and instant coffee in the pot, poured the water in and turned on. When the brew cycle finished, I stirred, let it sit there and then finished with simmering for a while. SOOOOOO Easy. I also will be making this for gifts at Christmas. Thanks Dana.

From: ValFosburgh

On Dec 3, 2005

This recipe was a real hit as bottled Christmas gifts last year. Some said they preferred it to the real thing! I tried a different recipe at first that had more sugar and less vodka, but it didn't have the same "finish". (I compared them side-by-side.) I bought bottles online at Sunburstbottles.com and made a pretty label to give them as gifts. Definitely a keeper recipe!

From: Kym in Ohio

On May 13, 2002

Dana Loved this Kahula,I had a dinner party Saturday Nite and everyone loved it. I mixed vanilla ice cream as a Kahula milk Shake. Would make it again Kym

From: Richard-NYC

On May 6, 2002

What a great find! This an easy, tasty, and cheaper alternative to the expensive stuff! Thanks Dana!

From: ManTank

On Mar 25, 2003

INCREDIBLE!! watch the boil or you get one sticky icky mess and it goes quick! i ran out of sugar at 2 cups and used about 1/4 cup of honey, It rocks! I am getting hosed right now while I try another batch! Thanks a million. Signed , My Liver

From: Girl in Uruguay

On Aug 19, 2007

Amazing! I followed the recipe as written, but found 3 hours was too long. I have to assume no one actually lets this simmer for 3 hours...after about 1 hour I had to stand over it constantly and stir to prevent it from boiling over, I had it turned on the lowest setting. I stirred for another hour, but decided it was thick enough. I let it cool, and agree with someone who said it's important to stir as it's cooling to help prevent crystallization. The color gets much lighter as you stir. I also had lumps of the sugar mixture I thought I'd have to strain out, but they dissolved. In the end, I was skeptical....but after a day of letting this rest...AMAZING...and after two weeks of letting it rest, even better. I will never buy kahlua again! Thanks for the recipe!

From: Atheist Cook

On Feb 3, 2008

All I can say is this recipe is awsome. I have made it twice now (double batches). I did find that cooking this without a cover is best. You need the extra moisture to boil out to create more of a syrup. I did add a little more water a few times during the cook time as it reduced down. I really enjoyed this. I would say its better than the store bought kahlua.

From: Chef #1083810

On Dec 18, 2008

ok, I have screwed this recipe up more then anyone so I'll explain how to fix it First I quadrupled the water and only doubled the rest of the ingrediants and I added the vanilla to the cooking mixture by accident. If you do this... let it boil a second time.. Put the heat up to medium high to try and reduce it down.. This will take the full 3 hours. Then add more vodka , a tiny bit of vanilla and also some expresso flavored vodka and your good to go. You will know you did this if yours never turns into a syrup, but more of a black colored water. Be careful this thing boils quick!! I suggest taking it off the heat the minute it starts to boil or you will have a HUGE sticky mess!!! depending on your cooktop, Simmer may not mean put it on low, It still has to cook somewhat. Also do not cover the pot, the moisture just goes back into the syrup. This should reduce down roughly by half. But make sure you get a big enough pot , because when it boils it doubles in size for several brief moments. I also cooled it quickly by submerging my pot in a sink of cool water. A fifth is 750 ml. If you double this it will make roughly 24-25 ounces. Or about 12 cups if I did my conversions correctly.