Friday, January 30, 2009

Kahlúa, pt 2.

The original Kahlúa post is linked to the title. This is just to simplify my actual working recipe.

This recipe makes approximately 2250 ml. of beverage. That’s 3 of those 750 ml. bottles, and if you do point-of-use recycling on that vodka bottle, you only need two more bottles. I prefer these bottles. Or these. (If you use these, you also get the pleasure of emptying the bottles first. ;^) )

  1. In a large saucepan, combine 32 oz. dark brown sugar (4 c.) and 3 c. water.
  2. Stirring, bring to a boil (Warning! this will boil up into a messy foam in no time flat. DO not turn your back on it!), then turn down the heat and
  3. let simmer for 20 minutes.
  4. Set it aside covered to cool (the cover is to keep things off the syrup you’ve just made).
  5. In a 1 or 1 & 1/2 qt. pan, bring 1 c. water to a boil.
  6. Turn off the heat and add 2 oz. of instant espresso (1 small jar) and stir briskly. (Warning! this will boil up into a messy foam in no time flat. Keep stirring until it quits trying to foam up.)
  7. Add the condensed espresso to the syrup & stir. Recover & let stand & cool.
  8. When cool, add 2 Tbsp. vanilla and 1 750 ml. bottle of vodka. Stir and transfer to bottles.
  9. Let stand for three weeks before enjoying.
Plan your transfer well. This is very sugary, sticky stuff. You’re going to drip & dribble. Be sure the area you choose is very easy to wipe up. And be sure to wash the outside of the bottles before setting them aside for a sesquifortnight.

I have to say that I like this version more than the regular stuff. It’s a darker, richer flavor.


St. Elizabeth of Cayce said...

Why less vanilla this batch?

(My verification word is "hooflu." I think it's a non-poultry-based version of avian influenza.)

St. Izzy said...

Transcription error. I just slapped in the amount from the original recipe. I'll edit the post.

And I actually didn't measure the vanilla this time; since I was using the Mexican stuff from the tienda, I just glugged in a bunch.