Home >> Recipes >> KahluaŽ >> Kahlua Coffee Liqueur Copycat Recipe  
Kahlua Coffee Liqueur Copycat Recipe
Kahlua Coffee Liqueur
By Todd Wilbur

Recipe Type: Drink
Calories: 91
Cook Time: 10 minutes
Recipe Rating: 5.0 (1 reviews)
 

No one knows for sure the true origin of Kahlua, the largest-selling imported liqueur in America, but we do have a few clues. The oldest proof of Kahlua's date of origin is a bottle found by Maidstone Co., a former distributor of the liqueur. The bottle came from Mexico, where the drink is now made, and is dated 1937. The word Kahlua was discovered to have ties to ancient Arabic languages, and the old label, which bears a similarity to the current label, shows a turbaned man smoking a pipe beneath a Moorish archway. The only obvious change in the current label is that the man has become a sombrero-wearing Mexican napping beneath the same Moorish archway.

In 1959 Jules Berman discovered Kahlua in Mexico and started importing it to the United States. In 1991 Kahlua had annual worldwide sales of more than 2 1/2 million cases, or the equivalent of 750 million drinks a year.

You will need an empty 750 ml. liquor bottle with a top for storing the liqueur. 

Source: Top Secret Recipes by Todd Wilbur.

1 cup light corn syrup
1/2 cup granulated sugar
5 teaspoons instant coffee
1/2 cup hot water
1 1/3 cups vodka
1 1/2 teaspoons vanilla extract

1. Combine the corn syrup, sugar, and instant coffee with the hot water in a medium pitcher or large jar. Stir or shake until the sugar has dissolved.

2. Add vodka and vanilla extract and stir well. Store in a covered container.

Makes 3 cups.





        
A superific surprise!
Keliy  
Submitted on: 08/26/11
When I saw this recipe, I really thought "It can't be that easy", but it is that easy! I did find that the corn syrup, coffee and hot water mix was not really dissolving the sugar very well with whisking, stirring, shaking or letting it sit for a bit. So I just put the mix container in another container filled with hot water and whisked for a couple of minutes, and presto! I was in business. My husband and I tried it with a bit of milk, and we'd swear it was just like the real thing!