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Kahlua #2 (Mexican Coffee Liqueur)

Recipe Link: http://www.recipegoldmine.com

List of Ingredients




2 C. water
1/4 C. plus 2 tsp. instant coffee granules or powder
(use a freshly opened jar of coffee for best results)
3 1/2 C. granulated sugar
1 vanilla bean, split
2 3/4 C. vodka
3/4 C. brandy
1/4 tsp. chocolate extract
1 drop red food coloring



Recipe



Heat water in medium saucepan. When hot, add coffee granules and stir until dissolved. Add sugar and vanilla bean, stirring well to combine.

Bring to a boil, stirring constantly. Immediately reduce heat so a very low boil is maintained for 1 minute. Remove from heat and cool to lukewarm.

Pour vodka and brandy into container. Add the cooled coffee mixture and chocolate extract. Stir well. Cap and let age in a cool, dark place for 3 weeks.

After initial aging, strain liqueur through a cloth lined wire mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in food coloring. Pour into clean, dry bottles, cap and let age an additional 1 to 3 months.


Source: Oregonian's Food Day