Creative Culinary

Food and Cocktail Recipes l Denver, CO

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You are here: Home / Friday Cocktails / Liqueurs / Homemade Coffee Liqueur (Copycat Kahlua)

Homemade Coffee Liqueur (Copycat Kahlua)

January 25, 2020 188 Comments

Homemade Coffee Liqueur with Cream in an Old Fashioned Glass
Homemade Coffee Liqueur Bottled in a Flip Top
Homemade Coffee Liqueur Served in a Liqueur Glass
Homemade Coffee Liqueur with Cream in an Old Fashioned Glass
Homemade Coffee Liqueur Bottled in a Flip Top
Homemade Coffee Liqueur Served in a Liqueur Glass

One of the easiest homemade liqueurs is a version of the well known Kahlua. Simply mix some dried coffee with vodka, sugar, and vanilla and wait a couple of weeks and voila…you’ve made Homemade Coffee Liqueur!

Homemade Coffee Liqueur Served as a Chilled Shot

I first posted about Homemade Coffee Liqueur (Kahlua) almost ten years ago…and it showed. My youngest daughter worked at Nordstrom’s in their Visual Merchandising department; she was one of the elves that worked behind the scenes for weeks in preparation for the big reveal of all things Christmas which happens the day after Thanksgiving.

She was my helper bee and when I did this post she was not around and I had sort of counted on her. Heck I need a Santa type elf for all of the cocktail photos I wanted to publish; I need to get on that! Nonetheless, I made it again recently, I got some new snaps and I decided to publish again…it’s been a decade and it was lost in the archives!

Lauren has moved on from that job and even moved on from Denver and is living in San Jose, CA and loving it. I will say that for this single mom though that having one girl on the east coast and another on the west coast was not what I expected during all those years of raising them! I’m so grateful for my wonderful young neighbors and the family units we’ve built…I even have a part time dog!

So I decided that I best get this brew going stat; I want to give a couple of those families a bottle for Valentine’s Day; something really from the heart. If you’ve never made your own liqueurs before, they are so easy; for the most part it’s a blend of sugar, vodka, and flavoring.

I’ve made Limoncello and it’s the most time consuming because it consists of lemon rinds for the flavor; fun to make but not nearly as easy as my other favorites, including this coffee liqueur. The hardest part of this recipe is the wait!

Homemade Coffee Liqueur Packaged in a Bottle for Storing

There are a variety of methods I’ve seen for making home brewed Kahlua coffee liqueur. The primary difference in methods is using either coffee grounds in the brew or instant coffee. I’ve done both and personally prefer going the instant coffee route.

The one year I tried using coffee grounds there was no way to remove every bit of them; even pouring it through cheesecloth didn’t completely work and I hated to see the loss of the heavenly elixir that was soaked up by the fabric.

One thing I do that is not in most recipes it to cook down the sugars and water to get a bit of a syrupy consistency before adding the vodka. Is it totally necessary? Not really; just my personal preference and makes it more reminiscent of the real deal.

I’ve found that my favorite concoction includes some of my own revisions. For this Homemade Coffee Liqueur (Copycat Kahlua) I used dried espresso instead of instant coffee; I just think it’s a bit richer as a result. And beyond the standard water, sugars and vodka I add just a touch of chocolate liqueur to the mix.

Homemade Coffee Liqueur Served as Kahlua and Cream

It’s optional and not something you should run out and buy though, I have the luxury of making my own chocolate liqueur too so I always have some on hand.

I often use espresso in a chocolate recipe because they are so compatible with each other so I’ve just done ‘opposite day’ and added a bit of chocolate to this espresso based liqueur. There is some vanilla bean too but those suckers are SO pricey; I’ll forgive you if you decide to forego that ingredient too.

My additions are subtle but I think it makes for a richer, more delicious product and I simply love this Homemade Coffee Liqueur!

By the way; I don’t recommend that you use either Everclear or your best vodka for this; I don’t care what the ‘experts’ say. Everclear is often recommended but it’s grain alcohol that has such a high proof that many liquor stores won’t even carry it; just look for a bottle of 100 proof vodka; I typically use Smirnoff 100 Proof.

Using great sipping vodka is also not required; save that for your favorite cocktails. Once you mix the vodka with sugars and coffee and let it age a bit; the vodka will mellow out. I usually ask a liquor store for a recommendation if they don’t have the Smirnoff 100 Proof available and spend around $15 for a 750 ML bottle.

I do love making liqueurs and have several more favorites we love; hope you enjoy them too.

My Favorite Homemade Liqueurs!

I love making homemade liqueurs; they're easy and so rewarding. Great gift ideas too!

Homemade Blackberry Liqueur (Crème de Mûre)

Salted Caramel Cream Liqueur

Homemade Limoncello Liqueur

PIN IT! ‘Homemade Coffee Liqueur (Copycat Kahlua)’

Homemade Coffee Liqueur Served in a Liqueur Glass

Homemade Coffee Liqueur Bottled in a Flip Top

Yield: 20 Servings

Homemade Coffee Liqueur

Homemade Coffee Liqueur Served as a Chilled Shot

I think better even than Kahlua...make your own coffee liqueur using vodka, dried espresso, vanilla, and chocolate liqueur.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 28 days
Total Time 28 days 1 hour 15 minutes

Ingredients

  • 4 cups water
  • 2 cups brown sugar
  • 2 cups white sugar
  • 1/4 cup dried espresso
  • 3 cups vodka
  • 2 vanilla beans, split
  • 2 shots of chocolate liqueur

Instructions

  1. Combine the water, both sugars and dried espresso in a large saucepan over medium-high heat.
  2. Bring to a boil; turn the heat to low and simmer for a minimum of 1 hour.to reduce the mixture and make a more syrupy consistency.
  3. Watch constantly and stir occasionally.
  4. Remove from heat and let cool.
  5. Add vodka, vanilla beans and chocolate liqueur.
  6. Pour everything into a storage container.
  7. Age for 3-4 weeks in a cool, dark location; stirring once or twice a week. (Note...it's absolutely drinkable earlier; so if you have less time to age it than that; gift it and make a note on the gift tag to wait just a bit).
  8. When ready to bottle, remove vanilla beans, bottle mixture and store.

Notes

I cut up the vanilla beans and add them to some sugar...nothing at all wrong with Kahlua flavored sugar in your coffee!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn revenue from qualifying purchases.

  • Medaglia D'Oro  Espresso Instant Coffee, 2 Oz
    Medaglia D'Oro Espresso Instant Coffee, 2 Oz
  • 10 Vanilla Beans - Whole Extract Grade B Pods for Baking, Homemade Extract, Brewing, Coffee, Cooking - (Tahitian)
    10 Vanilla Beans - Whole Extract Grade B Pods for Baking, Homemade Extract, Brewing, Coffee, Cooking - (Tahitian)

Nutrition Information:

Yield:

20

Serving Size:

2 oz

Amount Per Serving: Calories: 237Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 40gFiber: 0gSugar: 39gProtein: 0g

The nutritional information is computer-generated and only an estimate.

© Creative Culinary
Cuisine: Mexican / Category: Liqueurs

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Comments

  1. Victoria A. says

    March 30, 2012 at 11:04 pm

    Hi, I'm new to your site, and I'm loving it! How would you go about making this recipe with regular coffee? Would you brew a strong batch, and use that in place of water and espresso powder? I'm a bit picky when it comes to coffee, and I'd like to try making this with my favorite kona coffee. And suggestions would be appreciated! Thanks!
    Reply
    • Creative Culinary says

      March 31, 2012 at 10:06 am

      Absolutely switch out the espresso with your favorite coffee. I did that for my taste but it would be perfect to add your own personal favorite; makes the effort even that much more yours. Thanks for visiting and welcome!
      Reply
  2. Bobbie G says

    March 23, 2012 at 12:34 pm

    Can we use mostley white sugar?
    Reply
    • Creative Culinary says

      March 25, 2012 at 6:48 pm

      Yes, you can use all white sugar if you prefer. That's more standard; I just prefer the bit more robust sugar so that's why it's in my recipe.
      Reply
  3. Nicole DAndrea says

    March 4, 2012 at 10:47 am

    Hi- So I'm one week in to having my homemade coffee liqour sit and it just seems very syrupy. Is this normal? Should I thin it out? And how/with what? Thanks Nikki
    Reply
    • Creative Culinary says

      March 5, 2012 at 12:04 am

      If it seems too thick Nikki it might have been cooked down a bit too much in the beginning process. You can thin it down with a bit of water or add a bit more vodka. Liqueurs should be thicker than water but if it seems to thick for your tastes, certainly thin it out a bit. Just add some more liquid now and stir well.
      Reply
  4. Rich says

    February 24, 2012 at 3:01 pm

    Coffee Liquor is always a great way to start a night!!
    Reply
    • Creative Culinary says

      February 25, 2012 at 10:54 am

      It might also make a special way to start the day! I won't deny I might have a cup of joe on Saturday morning with a touch. Just a touch, promise. :)
      Reply
  5. Luke says

    February 17, 2012 at 2:34 pm

    Ok, I just made this and my apartment smells soooo good now! My roommates and I are so stoked for it to be ready in a few weeks! One question about storing it for the three weeks though....does it need to stay in a sealed container, or is it okay to open it every once and a while to smell it when I stir it?
    Reply
    • Creative Culinary says

      February 17, 2012 at 2:53 pm

      It's fine to open it and stir it and of course you must do a taste test! The time element is really to mellow out the vodka; in a pinch Luke you can try it sooner than three weeks!
      Reply
      • Luke says

        February 17, 2012 at 7:40 pm

        Awesome, thanks! I'll give it at least a week before doing a taste test, but after my taste test (or a few smaller tests) while I was cooking it, it was amazing!
        Reply
        • Creative Culinary says

          February 17, 2012 at 9:50 pm

          Love that Luke...nothing I like more than someone making and enjoy one of my recipes. I've got a group meeting here in the morning...they'll get some in their coffee if they want. Bet you they want! :)
  6. Meaghan says

    January 24, 2012 at 5:39 pm

    This is perfect! Ever since I visited my family over the holidays I've been wanting a good coffee liqueur recipe I could try out that was a bit more than the basic water, sugar, vanilla, coffee, vodka combination (my family is obsessed with Kahlua, as am I). I'm excited to try out your recipe, however the dried espresso might be a bit of a hunt! I'm sure it will be very well worth it though.
    Reply
    • Creative Culinary says

      January 24, 2012 at 7:40 pm

      It's great Meaghan...I 'think' I love it more with Espresso and I have yet to see another recipe that cites cooking down the brew a bit either. It won't ever be real thick but I do like a bit more than having it be the consistency of water! I could only get dry espresso from Whole Foods but last year asked my local market to try and get some and they now stock it. This is what I use if a name and visual will help. BTW...I now make my chocolate liqueur first and then use it to make the Kahlua. I'm on a role too! http://www.amazon.com/Medaglia-Oro-Instant-Espresso-2-Ounce/dp/B001E5E24A
      Reply
  7. angela@spinachtiger says

    January 4, 2012 at 3:06 pm

    What do you mean by "dried" espresso? I would like to try to try to make this.
    Reply
  8. Suzanne says

    December 18, 2011 at 3:56 pm

    Your recipe looks to taste far better than one I was going to make. I have all the ingredients...with instant coffee. Where do I find dried expresso? Cannot wait to make it and of course....test it! thanks
    Reply
    • Creative Culinary says

      December 18, 2011 at 6:31 pm

      Before I asked my local grocery store to try and get it, the only place I could find it was at Whole Foods. The brand I use is on this page: http://www.markethallfoods.com/products.php?product=Espresso-Powder-from-Medaglia-D%27oro Worse case scenario just use a bit more instant coffee but if you can find the espresso? I think it combined with the chocolate liqueur is what take this over the top! Let me know if you make it; so far everyone has been delighted. The most important thing is to watch it closely as you make the syrup...getting it thick is important but not letting it burn even more so!
      Reply
  9. Jennifer says

    December 16, 2011 at 12:51 pm

    I just made it! Looks and smells like it's going to be gooood! I also made my own chocolate liquor that I put in to this recipe. Super easy.....Boil 2c water. Add 1c to 1c of sugar (to make a simple syrup) then the other 1c of water to 1/4 c of unsweetened cocoa powder (good quality). Combine the chocolate mixture with the syrup mixture, then add 1c vodka. It says to let sit in fridge overnight and then strain, then keep in fridge. Also, I used vanilla bean paste (Nielssen Massey) instead of vanilla beans to this recipe. We'll see how it turns out!
    Reply
    • Creative Culinary says

      December 18, 2011 at 6:42 pm

      OK, now I'm making this. I mean NOW. Num hum.
      Reply
    • liz martin says

      December 10, 2016 at 12:31 am

      Jennifer.. your last sentence " I used vanilla bean paste instead of vanilla beans to this recipe....do you mean you chocolate recipe or Creative Culinar's Irish Cream???
      Reply
      • Creative Culinary says

        December 12, 2016 at 5:05 pm

        Jennifer might not see your query but I can tell you that you can interchange vanilla beans with vanilla bean paste...it's simply the beans in a sort of syrup so someone doesn't have to buy the seeds.
        Reply
  10. chris says

    December 6, 2011 at 8:37 pm

    Is the "Cook time" at the top of recipe right (5 min)? Or is it really the 1 hour minimum for cooking (simmering) that is described in the directions? I can't wait to get started making it! Thanks for the idea!
    Reply
    • Creative Culinary says

      December 7, 2011 at 5:09 pm

      Oops...I am sometimes my own worst editor! I've revised that cook time; it's now the one hour minimum I indicate in the recipe. Thanks Chris!
      Reply
  11. Julia says

    December 6, 2011 at 2:39 pm

    Well now, since I've been infusing everything but the kitchen rug lately, this is up next! By the way, Everclear reminds me of punches made in trashcans at college parties. I'm not sayin that's a bad thing, I'm juuuuust sayin ;)
    Reply
    • Creative Culinary says

      December 6, 2011 at 5:42 pm

      You are so right Julia; when getting drunk is more important than great taste!
      Reply
  12. BigFatBaker says

    December 2, 2011 at 11:43 pm

    This is so cool! I definitely want to try this.
    Reply
    • Creative Culinary says

      December 3, 2011 at 12:41 pm

      So easy. So good.
      Reply
  13. Jenne says

    November 27, 2011 at 7:19 pm

    I am definitely going to try this for the box!
    Reply
    • Creative Culinary says

      November 27, 2011 at 8:32 pm

      Yeah...it is so good. If you really do it, just watch it but let the first stage get really thick cause you'll be adding the vodka to it. Mine even had some crystallized sugar on the side of the pan. I scraped it all off and put it all in the jug; it will melt into deliciousness I promise.
      Reply
  14. Sarah says

    November 25, 2011 at 10:46 pm

    LOVE THIS!! I'll be honest, though, I'm not savvy in the kitchen and don't want to take too many chances...so when you say 'store in a cool, dark place' is a refrigerator ok?
    Reply
    • Creative Culinary says

      November 26, 2011 at 12:25 am

      Sure the refrigerator is fine; many would not want to put something in there for a couple of weeks so it's not a requirement at this time of year; mine is out in the garage! Summertime or in warmer locales the refrigerator is the only solution. Good luck Sarah although it's never failed me!
      Reply
  15. Laura says

    November 25, 2011 at 10:07 am

    That looks great! Thanks for sharing.
    Reply
    • Creative Culinary says

      November 25, 2011 at 1:00 pm

      You're welcome Laura and if you make some you must let me know!
      Reply
  16. Emily says

    November 25, 2011 at 7:15 am

    What sort of container do you recommend for storage during aging?
    Reply
    • Creative Culinary says

      November 25, 2011 at 9:17 am

      I just happen to have those big containers that I usually serve drinks from during summer parties but I've used any number of other things over the years. A washed out milk jug would be perfect or even an empty vodka bottle. I do recommend making sure it's plastic and not metal.
      Reply
  17. LucySezSammy says

    November 24, 2011 at 8:24 am

    This looks great! I am going to do this for Christmas presents! Where did you get the bottles and any idea of price on them?
    Reply
    • Creative Culinary says

      November 24, 2011 at 3:16 pm

      I bought these at World Market; think it's this: http://www.worldmarket.com/product/index.jsp?productId=4302061 - I think I paid a bit less when I bought them. They actually hold quite a bit; I'm going to bottle my gifts in the bottle that I put the cranberry liqueur into; a bit smaller and cute. I got those from The Container Store a couple of years ago but saw them at World Market when I was there 2 weeks ago. Thinking $4/bottle? https://creative-culinary.com/cranberry-liqueur
      Reply
  18. Judy Davis says

    November 22, 2011 at 9:14 am

    Wow, my favorite liquor is Kaluha and I love Uncle Eddie so how could I not enjoy this recipe! Thanks so much Barb!
    Reply
    • Creative Culinary says

      November 22, 2011 at 1:35 pm

      Seriously? I loved Uncle Eddie too; he was always so sweet to me and yes, one of the few that got away with 'Barbie.' So glad to see your comment...I never typically hear from any family. xoxo to you Judy
      Reply
  19. Lora ~ cakeduchess says

    November 20, 2011 at 6:31 pm

    Since I'm such an espresso lover, this is my kind of a gift. I suppose I couldn't convince you to come visit and give me some lessons on how to make these delicious liqueur gifts?:)Looks absolutely tasty.
    Reply
    • Creative Culinary says

      November 21, 2011 at 9:56 am

      You need no lessons for these...they're way too easy. Now if you need some helping drinking them that's a whole different story.
      Reply
  20. Jen Schall says

    November 19, 2011 at 6:51 pm

    Ok, so I am just kicking myself because I have never thought to make my own coffee liqueur. Thank you for showing me the light. Cannot wait to make this. :)
    Reply
    • Creative Culinary says

      November 20, 2011 at 12:01 pm

      Better late than never right? Just make sure you let the syrup get really thick because once you add the vodka it thins a lot. Mine will get to where I have to scrape some of the sugar off the side of the pan and it's not a worry; it will all melt together in the brew!
      Reply
  21. EA-The Spicy RD says

    November 19, 2011 at 10:10 am

    Fabulous! I'd love to be a recipient on your gift list this year :-) So great that you make your hits-I'm hoping to make some this year myself. Your cranberry liqueur looks amazing too! Happy Thanksgiving to you and your family!
    Reply
    • Creative Culinary says

      November 19, 2011 at 4:15 pm

      The same back to you...and you should try the liqueur; it's really easy. I'm re-posting it next week with new pics. Makes a lovely cocktail with a sparking wine.
      Reply
  22. Lea Ann says

    November 19, 2011 at 7:24 am

    This looks beautiful Barb. If your daughter works in the Denver store, I must say she does a fabulous job. Their displays are works of art and I always enjoy them. What a great gift. I too have started making holiday gifts and am going to post a recipe today. GMTA. :) Even if it's before Thanksgiving.
    Reply
    • Creative Culinary says

      November 22, 2011 at 9:52 pm

      She in the Park Meadows store but they have corporate guidelines for how everything has to look and stores are very similar. I know the woman who is the manager of that department in Cherry Creek; she is absolutely talented and driven; has won numerous awards.
      Reply
  23. Jamie says

    November 19, 2011 at 2:33 am

    Boo hoo I want to be on your holiday gift list? Un-secret Santa? What tremendous, fabulous coffee liqueur! Wow I am impressed! And it does look so rich! Beautiful and lucky gift recipients!
    Reply
    • Creative Culinary says

      November 22, 2011 at 9:54 pm

      I'll send you some if you'll come as far as Florida; how about that? :)
      Reply
  24. Donna says

    November 18, 2011 at 9:39 pm

    Home made is definitely fun, but I've got so many bottle sitting around now with odd things floating in them that it's starting to look frightening. Not that I'm going to stop any time soon. Oh, no...
    Reply
  25. DessertForTwo says

    November 18, 2011 at 7:32 pm

    What a great homemade gift idea (for myself!) ;)
    Reply
  26. Lynn says

    November 18, 2011 at 7:28 pm

    What a lovely post - and home cured bacon is an awesome gift. I am going to try out the coffee liqueur.
    Reply
    • Creative Culinary says

      November 19, 2011 at 8:05 am

      Thank you Lynn for your vote of confidence; it's going into the cure today; they better like it right?
      Reply
  27. Karriann Graf says

    November 18, 2011 at 5:23 pm

    I am going to have to try this especially if its better than Kahlua....would be a great addition to my jello shots! Seems easy enough too ;)
    Reply
    • Creative Culinary says

      November 18, 2011 at 7:19 pm

      I think it is...and it is easy and while not what I want to call cheap since I don't make gifts for that reason...I'm thinking I'll get about 4 or 5 bottles of this for less than the cost of one bottle of Kahlua. Really can't beat than can you? My biggest dilemma...wish gift recipients would return the bottles for refill!
      Reply
  28. Judy says

    November 18, 2011 at 3:24 pm

    I made it today!!! Love the way it turned out. The only thing I will do when I make it again is to reduce it for more than the 1hr. I thought it was thick enough but then when I added the vodka it thinned it out so I would cook it for longer to get it a bit thicker! Can't wait to try it in my coffee!!!
    Reply
    • Creative Culinary says

      November 18, 2011 at 7:18 pm

      So excited and glad you love it. Tastes amazing doesn't it? The syrup does have to get thick because the vodka will then it again but I'll tell you want. Better to have not cooked it quite enough than to have burned it. Many recipes don't even thicken the syrup so I'm sure yours will be fabulous!
      Reply
  29. Carolyn says

    November 18, 2011 at 3:21 pm

    I made an ice cream with Kahlua recently and a reader sent me a recipe for homemade coffee liqueur like this...but in my case, low carb. I definitely need to give this a try with my alternative sweeteners!
    Reply
    • Creative Culinary says

      November 18, 2011 at 7:16 pm

      If you get one developed that you like; be sure to let me know so I can include a link on mine, OK?
      Reply
  30. Paula says

    November 18, 2011 at 1:06 pm

    P.S. I keep forgetting to tell you how much I like your Fall blog header! It is new(ish) isn't it or am I just not very observant?
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:24 pm

      Thank you Paula...one reason I loved the new header I made when I switched to CC is that not only is it easy to switch out photos when I feel like it but it's also easy to change that top banner and some colors. I'll be like Nordstrom's; look for Christmas the day after Thanksgiving!
      Reply
  31. Paula says

    November 18, 2011 at 1:04 pm

    I hope you have that brewing facility locked up tight. With bottles of this in there I'm sure if any of your neighbours read this there may just be some late night boot-leggers lurking about :) I used to make home-made Bailey's every Christmas (it's great in your coffee too) and your recipe for this Coffee Liqueur is wonderful. Alone it would be a beautiful gift Barb but you adding it to your own home cured maple bourbon bacon and Biscoff cookies...now that makes for an awesome present that anyone would be a fool not to be overjoyed to receive.
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:23 pm

      I admit; I have a very select list. Sister, dad, best buds and a couple of neighbors. I love that they so look forward to their basket each year. The bacon might be a shock...until they try it!
      Reply
  32. Andrea @ Fork Fingers Chopsticks says

    November 18, 2011 at 12:56 pm

    This is brilliant. I'm glad you shared early so I can get a head start to give it some time to age. Thanks. I'm hoping I'll get at least a sip (or two) of yours.
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:21 pm

      Of course; I'm brewing more base even as I type. Anytime for you my dear.
      Reply
  33. Elizabeth @Mango_Queen says

    November 18, 2011 at 12:31 pm

    Oh my this drink looks amazing! I want one right now. Is it too early to have this for lunch? Great recipe, Wendy! Thanks for sharing!
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:18 pm

      Not too early; I might have put some in my coffee this morning. :)
      Reply
  34. Aly ~ Cooking In Stilettos says

    November 18, 2011 at 11:08 am

    I am SO thankful you posted this recipe. I think this will be a must for holiday gifts and I think my family and friends will adore it. Thank you so much for the inspiration!
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:17 pm

      Aly...your response and delight is exactly why I do share things from my kitchen; let me know if you do this...and enjoy!
      Reply
  35. Lana @ Never Enough Thyme says

    November 18, 2011 at 10:43 am

    Ummm....Barb....can I get on your Christmas gift list?? I would love doing homemade gifts but it wouldn't work for the folks on my gift list.
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:16 pm

      Made me chuckle...people anxiously wait for my basket of goodies; except for my own kids. You would think I was trying to give them cow feed to suggest I give them a basket as a gift. Funny I guess but shows what they're used to huh?
      Reply
  36. Nancy@acommunaltable says

    November 18, 2011 at 10:32 am

    Barb, This recipe is fantastic - I love that you have done all the experimenting for me!! I seriously need to make some of this - so much nicer to take a bottle of this than a boring bottle of wine!!
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:14 pm

      Absolutely Nancy. I have to say I have never heard one complaint.
      Reply
  37. Nelly Rodriguez says

    November 18, 2011 at 10:16 am

    Oh this is definitely close to my heart! Coffee love all the way and I loved reading your rec's on what vodka to get!
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:14 pm

      I'll toast you with some Nelly...so happy for you!
      Reply
  38. Delishhh says

    November 18, 2011 at 9:54 am

    Oh awesome gift. I make my holiday gifts too but they are always baked good. I would rather have eatable gift then more junk in my house - so i definitely do not consider it cheap. I think this is a great gift idea.
    Reply
    • Creative Culinary says

      November 18, 2011 at 1:13 pm

      I prefer giving edible gifts; I don't have to worry about sizes or colors or even returns! Each year they get a bit more complicated though...I mean it used to be a dozen cookies!
      Reply
  39. Lana says

    November 18, 2011 at 8:43 am

    Barb, this sounds fantastic - we don't have many cold nights here in SoCal, but I can always pretend:) I made several fruit liqueurs during the summer, using the loot my father brought daily from his ranch and it just made me want to make more and more:) I have your Cranberry Liqueur bookmarked and I'll gladly add this one to the list! BTW, lucky are your friends and family to receive such thoughtful gifts!
    Reply
    • Creative Culinary says

      November 18, 2011 at 9:03 am

      You don't need a cold night...Kahlua is good no matter the temp. Glad you're back home I bet huh? Must be so hard to worry about your Mom and still want to be home. Have a good Thanksgiving Lana; you deserve a break.
      Reply
  40. Karen Harris says

    November 18, 2011 at 8:25 am

    I was wondering what this Friday's cocktail would be and this doesn't dissapoint. I love Kahlua in my coffee on a frosty winter day. It is just good for the soul. Your homemade Christmas presents make me feel like I may need to kick up my cheese straw offerings a bit. They are good, but they're not Kahlua or your delicious bacon.
    Reply
    • Creative Culinary says

      November 18, 2011 at 9:02 am

      I now have some in my coffee. Just a bit cause it is morning and all...but oh my is that good. All your fault and I thank you for that!
      Reply
  41. Rachel @ Not Rachael Ray says

    November 18, 2011 at 8:10 am

    This sounds so fabulous!
    Reply
    • Creative Culinary says

      November 18, 2011 at 9:01 am

      Absolutely fabulous..and a great price to boot. I should figure it out, but I know this. One batch makes two bottles. I could do two batches from a 750ML of $15 vodka. Sugars and all...couple of bucks? Compared to $30+ for one bottle of Kahlua? Absolutely worth making.
      Reply
  42. Judy says

    November 18, 2011 at 7:55 am

    Totally making this today!!!
    Reply
    • Creative Culinary says

      November 18, 2011 at 8:59 am

      Well, I totally put some in my coffee this morning; so there! Hope you enjoy as much as we do.
      Reply
  43. Cooking with Michele says

    November 18, 2011 at 7:47 am

    Thanks for the reminder - I made some of this months ago and have never tried it!
    Reply
    • Creative Culinary says

      November 18, 2011 at 8:58 am

      I promise to not forget mine; actually making more today; the orders are coming in. :)
      Reply
      • magdalena says

        December 19, 2013 at 11:39 am

        hello!!what is the quality of 1 shot of chocolate liqueir???thank you
        Reply
        • Creative Culinary says

          December 19, 2013 at 5:27 pm

          It doesn't have to be high quality since it's added with other ingredients...for me it simply enhances the coffee a bit. I actually use the chocolate liqueur I make!
        • megi says

          December 20, 2013 at 2:54 pm

          thank you,but i am from bulgaria and don't understand your quality in the recipes,do you understand me :) maybe around 50 grams...it's ok??
Newer Comments »

Trackbacks

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    March 8, 2012 at 6:36 pm
    [...] lot of other DIY Christmas gift recipes around the blogs, including these for cranberry liqueur and coffee liqueur from Creative Culinary.  If you’ve got one to share, let us know in comments! Bookmark on [...]
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  2. #Baketogether Mini Tiramisu Cheesecakes says:
    February 9, 2012 at 4:23 pm
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  3. Scharffen Berger Chocolate Liqueur and a Valentine Martini — Recipe - Creative Culinary - A Denver, Colorado Food Blog - Sharing food through recipes and photography. says:
    February 3, 2012 at 3:46 am
    [...] 1 comment I’ve done a lot of liqueurs lately haven’t I? Cranberry Liqueur and Coffee Liqueur for the holidays and in my case made to give to friends and family as holiday gifts. I’ve got [...]
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  4. Bacon and Caramelized Onion Tart — Recipe - Creative Culinary - A Denver, Colorado Food Blog - Sharing food through recipes and photography. says:
    January 1, 2012 at 7:00 am
    [...] Make Your Own Coffee Liqueur – Made with espresso and a hint of chocolate; I truly do think this is better than [...]
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  5. Kahlua and Cream? I’ll take Coffee Liqueur, Eggnog and Jameson Irish Whiskey!! — Recipes - A Denver Colorado Food Blog - Sharing food through recipes and photography. says:
    December 16, 2011 at 9:27 am
    [...] cocktail. Sure, use Kahlua if you must, but I’ve also got a fabulous recipe for my homemade coffee liqueur…I think it’s even [...]
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  6. Quick and Easy DIY Christmas Gifts « Green Skies and Sugar Trips says:
    December 9, 2011 at 6:22 pm
    [...] Coffee Liqueur, From Creative Culinary How to make coffee liqueur, Photo by Creative Culinary [...]
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  7. Cranberry Liqueur — A Denver Colorado Food Blog - Sharing food through recipes and photography. says:
    November 20, 2011 at 10:04 am
    [...] of being there but no one knowing it. As I work to finish the batch for this year along with the Coffee Liqueur (I could call it faux Kahlua right?) I bottled last week I decided this was one of those [...]
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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