Kahlua CLONE recipe

Originating deep in the Yukatan, Mexico. Kahlua has a vibrant taste and lingering coffee finish.

Makes approximately 2L

3 cups water
3.5 cups white sugar
1/2 cup roasted coffee beans
1 vanilla pod split
1ltr 40% neutral spirit

1. Mix water, sugar & coffee beans in a saucepan, bring to a slow boil stirring to dissolve sugar.
2. Simmer mixture for 1 hour then take off heat add the vanilla pod and let cool to room temperature.
3. Once at room temperature add the neutral spirit. Mix well then filter the mixture into bottles leaving behind the coffee beans and vanilla pod.

Beer

Mead

Spirits