This is a homemade close coffee liquor approximation to Kahlua. The maple syrup adds an extra dimension of caramel complexity. For bottling, it helps to have an extra liquor bottle laying around to receive the kahlua mixture. I’m drinking some right now on ice, and it’s pretty good with some occasional harsh flavors from the espresso. This liquor will definitely improve and mellow in time.
Ingredients
- 3 cups vodka
- 2 cups filtered water
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup 100% maple syrup
- 1/2 cup finely ground espresso coffee beans
- 1 tbsp 100% vanilla extract
- 1 square unsweetened bakers chocolate
Procedure
In a pot, combine sugars, maple syrup, and water. Boil for 10 minutes, stirring occasionally with a wooden spoon. Turn off the heat and slowly stir in the espresso grounds. If the mixture begins foaming, stop adding the espresso and stir rapidly until the foaming subsides. Add the chocolate square. Allow this mixture to steep for 5 minutes.
Add the vodka and vanilla to an empty bottle. Using a fine mesh filter, pour in the coffee sugar mixture. Cover and shake to combine.