Dave’s Coffee Moonshine Kahlua Recipe

After doing some research we found that this famous coffee liqueur from Mexico is made from sugar cane and coffee. I wanted to make a smaller batch and make a slightly tastier Liqueur . . . this my new recipe. Remember when you make this you may adjust the amount of coffee or sugar to your taste, that’s what makes your homemade liqueur unique. This recipe makes about one fifth, 750 milliliters.

Bring to a boil:
1 pint Water (16 ounces, 2 cups)
1 1/2 cups Granulated Cane Sugar
7 heaping tablespoons Instant Coffee (to taste)
Boil gently for 50-60 minutes to create a simple syrup consistancy.

Let it cool to room temperature, then Add:
1 1/2 tablespoons of Vanilla Extract
13-14 ounces 80 Proof Vodka (to taste)
Stir everthing together. Bottle it and use it as you would Kahlua, you can use it immediately but it gets better with aging. This makes about a fifth.

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8 Responses to Dave’s Coffee Moonshine Kahlua Recipe

  1. djw says:

    I am currently looking at recipes for the moonshine I have and no it’s not the legal version. Could I please get a copy of your spreadsheet that everyone is asking for. I greatly appreciate it! Djwright69@gmail.com

  2. fstvuu says:

    I just made three different small batches to test. All were good the first day and great the next day and keep getting better. My wife works at a coffee shop so we have no shortage of coffee and espresso around our house so it makes it easy for me.

    On the first (& second) batch I used a dark roast and made it in a coffee press because it’s one of the strongest brewed coffees you can get, plus all the oils stay in the coffee giving it a better flavor. I used about 10 oz coffee from the press, 1c filtered water, 1-2C sugar, vanilla extract to taste (for me it was about 2tbsp). Heat water add sugar to dissolve, add vanilla. Add to coffee and mix. I then mixed in one pint of everclear and sealed the jars and stuck them in the freezer.

    The second one was part if the first batch I just added about 3-4 Tbsp of French vanilla powdered coffee creamer (only cuz it’s all we had). My wife LOVED this. She drank a whole pint in about 30 minutes. I plan on trying it with other flavors and seeing if the non-dairy flavored creamers work also. We currently have a peppermint one for the holidays.

    The last batch was almost exactly the same only I used approx 8-10 oz of espresso. I personally like the taste better of this one.


  3. penetratedlobe says:

    I’m going to do a werthers butterscotch … I’ll let you know.

  4. dave says:

    I have a easy recipe for kahlua
    we call it dave & vickies kahula
    first make a very strong pot of coffie
    add 4 cups of sugar
    let cool to room temp ( i put it in the deep frezzer)
    then add 4 oz of pure Vanilla extract
    then add 1 Liter of 190 everclear grain
    to make a drink use a rocks glass add ice then 1/3 kahula top with milk
    this makes 2 liters and 1 1/5
    store in glass
    enjoy and be safe

    • Dave says:

      What is your recipe for a strong pot of coffee? It sounds like you’re using about 6 to 8 cups of coffee. Let me know I’d like to make a batch.

      • Michael says:

        I would maybe just use double the amount of your favorite coffee and brew it, then double up on the sugar. I like the idea of adding the pure vanilla extract. Never thought of that.

      • dave says:

        i make 12 cups of very strong coffee like 8 scoops or just put as much as your filter will let you i use a drip type
        also try some flavored coffees

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