posted in Cocktail Hour

Homemade Kahlua

Whether you’re making it for gifts or just for a special treat for yourself, Homemade Kahlua is something that’s very easy to make and very delicious. All it takes is time!

Homemade Kahlua liqueur recipe from

There are not many ingredients in homemade Kahlua so do try to use high quality coffee and vanilla beans. It will make all the difference in the world!

I would not recommend using vanilla extract in place of actual vanilla beans. You need the real thing here!  It will taste so much better!

Homemade Kahlua liqueur recipe from

The only real cooking you have to do is heat up your water enough to dissolve the sugar. Then add your vanilla beans (split down the middle) and the coffee beans. Lightly crush them so they infuse easier. Don’t grind them completely though.

Homemade Kahlua liqueur recipe from

Add that all together with the vodka and let it cool to room temperature. Then pour it into a very clean air tight container and let it sit in your pantry for three weeks. No need to refrigerate it thanks to the sugar and alcohol.

After three weeks, you’ll just strain off the solids and you’re left with delicious coffee vanilla liqueur!

Homemade Kahlua liqueur recipe from

If you want to make gifts, you can divide it up into little jars and label them. These are six ounce jars and you could get about six of these out of the recipe.

Homemade Kahlua liqueur recipe from

Personally, I just pour mind into a nice decanter and keep it for myself during the cold winter months.

A good White Russian is just a few pours away and the homemade Kahlua has a much richer and more unique coffee and vanilla flavor than the store-bought version.


Homemade Kahlua liqueur recipe from

Yield: Makes about 4 cups.

Prep Time: 15 minutes

Total Time: 3 weeks

Homemade Kahlua


  • 3 cups water
  • 3 cups granulated white sugar
  • 2 cups vodka
  • 1/2 cup dark roast coffee beans, lightly crushed
  • 2 vanilla beans, split


  1. Add water and sugar to a medium pot. Heat and stir until steaming and sugar is dissolved. Remove from heat.
  2. Add the vodka, lightly crushed coffee beans, and split vanilla beans. Stir together and let cool to room temperature.
  3. Transfer to a very clean air-tight container. Seal and let sit in a cool dark place for three weeks or longer.
  4. Strain the solids out of mixture with a fine mesh strainer, and divide up the homemade Kahlua or keep it in a big batch.
  5. Kahlua keeps fine at room temperature for a few months.
  • Use homemade Kahlua in coffee or with whole milk to make White Russians!
SOURCE: RecipeGirl.Com

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Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade! He lives in Denver, CO and lives a delicate balance of diaper changing, trail running and beer drinking. You can find more of Nick's recipes on his blog: Macheesmo.

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  1. postedDec 14, 2017 10:27 AM

    I’ve always wanted to make my own Kahlua! I’ll have to try this out!

  2. postedDec 14, 2017 11:01 AM

    Any chance you would share the brand of coffee brand and vodka you used?  I would love to make this for my mom but don’t want to use a bad brand and have it be bitter or off tasting.  I don’t drink coffee so I wouldnt know where to begin!

  3. postedDec 15, 2017 6:13 AM
    Ken Plank

    I love your cook book !!!!! What a wonderful assortment of recipes !!!!! Every page has one I want to try !!!!! Thank you Ken.

    • postedDec 16, 2017 6:08 AM

      Glad to hear!

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