Taters Kahlua

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punkin
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Taters Kahlua

Post by punkin »

Tater, i've been enjoying your Kahlua (one of my favourite drinks on an ice cube every blue moon) for nearly twelve months now, everyone who has tried some aged stuff has absolutely loved it and i had to go searching back through threads to find the recipe again last week.

Kahlua style Coffee Liqueur (using real coffee)
o 2 cups ground coffee beans (medium roast pure arabica beans - Blue Mountain style would be appropriate)
o 3 cups boiling water
o 1 1/2 cups granulated sugar
o 1/2 cup light brown sugar
o 3 cups pure alcohol (40%abv)
o 1 vanilla bean or 1 tsp. vanilla extract
o 1 tsp. glycerin
Combine boiling water and ground coffee, strain through sieve filter - basically a filtered coffee (or make it using a coffee pluger). Combine coffee and sugars, in a saucepan and heat for 5 minutes, but do not boil. Allow to cool. Stir in alcohol, vanilla, glycerin. You could try a short cut version with 10 tsp. of premium instant coffee powder (1/2 cup).
From this thread... http://homedistiller.org/forum/viewtopi ... =11&t=2229

If you would care to repost the recipe in the Tried and True, i believe it's truely earned a place there, it'll make it easier to find too :wink:

Anyone who likes this style of a drink is well advised to try it with real coffee (i use 1-1/2 cups of beans and slightly less sugar) , but be advised that it does need aging in the fridge or cupboard and is not for drinking the next week.







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Tater
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Re: Taters Kahlua

Post by Tater »

Mines a little different--1/2 cup mountain blend instant coffie
o 1 cups boiling water
o 1 1/2 cups granulated sugar
o 1/2 cup light brown sugar
o 5 cups pure alcohol (100-120 proof)
o 1 vanilla bean or 1 tsp. vanilla extract
o 1 tsp. honey
Combine boiling water coffee, Combine coffee and sugars, in a saucepan and heat for 5 minutes, but do not boil. Allow to cool. Stir in alcohol, vanilla, honey. Age 6 months to a year .I usually make it in larger batches
I use a pot still.Sometimes with a thumper
big worm
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Re: Taters Kahlua

Post by big worm »

tater....is clear bottles ok to use, the store bought stuff is a brown glass and can it be aged in a cool dark place like a pantry? and how soon could the wife taste it....6 months will kill her...lol
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punkin
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Re: Taters Kahlua

Post by punkin »

I made a batch a couplea weeks ago when i posted this thread, i had one on an ice cube yesterday arvo and it was good.
It'll get better though as it blends together more, but definately drinkable after three weeks to a month.

best bet is to make a fair bit at first, then make another batch up every couplea weeks for a month or two. If she drinks it regularly, you'll have to make it regularly, just make lots so it builds up.
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Re: Taters Kahlua

Post by big worm »

yea she likes it...also the cream liquor i got 3.5 gal of 100 proof neutral to play with. cheers
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Re: Taters Kahlua

Post by Tater »

big worm wrote:tater....is clear bottles ok to use, the store bought stuff is a brown glass and can it be aged in a cool dark place like a pantry? and how soon could the wife taste it....6 months will kill her...lol
I use a small ss keg to store mine in.Dont see any reason why ya couldn't use clear glass to store it in . But like you said I would store in dark place.I think they might use the dark glass so ya cant see sediment that settles in bottom. We have drank it right after making it but age really smooths out the flavor.
I use a pot still.Sometimes with a thumper
big worm
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Re: Taters Kahlua

Post by big worm »

thanks guys.....got a galon put up will try a taste in a month just to sample 8)
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punkin
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Re: Taters Kahlua

Post by punkin »

Just do another gallon in a fortnight, then 1 a month. Should keep her in tip top condition for ya. :mrgreen:
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Re: Taters Kahlua

Post by punkin »

punkin wrote:Just do another gallon in a fortnight, then 1 a month. Should keep her in tip top condition for ya. :mrgreen:

Made some more this afternoon, i followed the other recipe i posted Tater, i was thinking it was your recipe, but the other ones the one that's good. :wink:

i used a little less coffee (1-1/2 cups), but still real roasted beans plunged, and a little less white sugar (1-1/4 cups).


Perfect.
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Re: Taters Kahlua

Post by Tater »

punkin wrote:
punkin wrote:Just do another gallon in a fortnight, then 1 a month. Should keep her in tip top condition for ya. :mrgreen:

Made some more this afternoon, i followed the other recipe i posted Tater, i was thinking it was your recipe, but the other ones the one that's good. :wink:

i used a little less coffee (1-1/2 cups), but still real roasted beans plunged, and a little less white sugar (1-1/4 cups).


Perfect.
One of the best parts about this hobby is taking a recipe tweaking it a bit and making it your own.Makes one wonder what the original recipe ingredients might of been.
I use a pot still.Sometimes with a thumper
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Re: Taters Kahlua

Post by big worm »

i followed taters recipe exactly. its nearly 3months old and it is smooth. like black silk,first sampling at aweek or so was harsh i was afraid it might be a little headsy.....time, its just time my boys. 8)
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Re: Taters Kahlua

Post by Fester »

i could not stand it any longer, just HAD to make some. combined from the above recipes and using what i had on hand:

1/2 gallon Kahlua (why make less?)

1/2 pound (226 grams) best gound coffee, fine grind
6 cups (1.4 liters) boiling water
3 cups (0.7 liters) white sugar
1 cup (0.24 liters) brown sugar
1 quart (1 liter) 84% ABV shine
1 tablespoon (15 ml) glycerin
1 tablespoon (15 ml) vanilla extract


put water in small pot and bring to boil
add coffee and reduce heat
heat without boiling the coffee for 2 minutes, stir often
filter into a larger pot
add the sugars to the larger pot
heat 5 minutes, stir often, do not boil, then cool (put pot in sink of ice water)
add about 1/4 of the shine to the coffee gounds (sparging coffee flavor?)
filter into the larger pot
filter larger pot into 1/2 gallon jug
combine glycerin and vanilla into the remainder of the shine
filter into jug

shake jug, let it age for several minutes then enjoy

repeat recipe and let that one age as long as you can

this stuff is amazing good, thank you so much!
bottle was full but an angel (?) got some
bottle was full but an angel (?) got some

(yeah, some panty dropper syrup and a few pickled eggs)
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Re: Taters Kahlua

Post by mjdtexan »

Fester wrote: 1 tablespoon (15 ml) glycerin

I know this is an old post but I am not understanding why the glycerine in Kahlua recipes. I know why it is used in winemakeing but that dont seem to apply here.

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Re: Taters Kahlua

Post by Tater »

Gives it a bit of body I like using honey in place of it myself
I use a pot still.Sometimes with a thumper
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Re: Taters Kahlua

Post by mjdtexan »

Huh, I wouldnt have thought that. Well, Now I know. Thanks for the response

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Re: Taters Kahlua

Post by Bushman »

Tater wrote:Mines a little different--1/2 cup mountain blend instant coffie
o 1 cups boiling water
o 1 1/2 cups granulated sugar
o 1/2 cup light brown sugar
o 5 cups pure alcohol (100-120 proof)
o 1 vanilla bean or 1 tsp. vanilla extract
o 1 tsp. honey
Combine boiling water coffee, Combine coffee and sugars, in a saucepan and heat for 5 minutes, but do not boil. Allow to cool. Stir in alcohol, vanilla, honey. Age 6 months to a year .I usually make it in larger batches
Tater I've used that same recipe for years, I have tried it with expensive coffee beans but the instant coffee is much stronger and I found has tasted better than any expensive coffee's that I have tried!
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Re: Taters Kahlua

Post by Tater »

Just made a batch for Christmas last weekend.Its still a favorite here. :)
I use a pot still.Sometimes with a thumper
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Re: Taters Kahlua

Post by Samohon »

Just made a gallon using Tater's honey method... Mmmmmm, real nice, dont think it will last long.... :thumbup:
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Re: Taters Kahlua

Post by Bushman »

Samohon wrote:Just made a gallon using Tater's honey method... Mmmmmm, real nice, dont think it will last long.... :thumbup:
It's amazing, I got my recipe years ago and it is almost identical to Tater's. I think the key is instant coffee as it is much stronger than regular coffee. I have used the same recipe with expensive coffee and don't think it is as good as the one's made from instant. Glad you enjoy it, the problem with those liquers is they are like drinking a milkshake they just go down so easily! :thumbup:
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Re: Taters Kahlua

Post by RxXx »

I was wondering has anyone tried infusing a neutral alcohol with coffee (ground coffe)?

Most recipes that start out with 180 proof and adding a liquid come out a bit flat tasting to me.

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Re: Taters Kahlua

Post by Samohon »

Coffee needs hot, not boiling, water to extract its tastes and aromas. Tea needs boiling water to achieve the same from the leaf. If we were to just pour neutral onto ground/instant coffee, I doubt that much of its goodness would be released... What we are doing here is making a very strong sweet coffee, allowing it to cool, then adding the alcohol and any adjuncts to taste.

I just found 2L of Taters recipe, it was hiding behind a carboy and is about 6 - 7 months old...
This liquor definitely just keeps getting better with time... Gonna get a couple of gallon going soon... :thumbup:
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Re: Taters Kahlua

Post by Tater »

Got some now that's been aging since spring of last year.Gonna try for 3 years before breaking into long as my sipping supply holds out.
I use a pot still.Sometimes with a thumper
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Re: Taters Kahlua

Post by Tater »

Tater wrote:Got some now that's been aging since spring of last year.Gonna try for 3 years before breaking into long as my sipping supply holds out.
still haven't touched it . be 3 years in a few months. Thinking on going another 3 before opening :thumbup: :thumbup:un edited recipe is here http://homedistiller.org/forum/viewtopi ... =14&t=8357
I use a pot still.Sometimes with a thumper
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