Taters Kahlua

Refined and tested recipes for all manner of distilled spirits.

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Swedish Pride
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Re: Taters Kahlua

Post by Swedish Pride » Sat Aug 29, 2015 11:27 am

having som eof this now a month later, with milk and Ice.
A month really improved it, also I added honey to it a few days after I finished it last month.

Quite a nice drink there now
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Tater
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Re: Taters Kahlua

Post by Tater » Thu Nov 05, 2015 7:47 pm

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 unopened :D
I use a pot still.Sometimes with a thumper

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Re: Taters Kahlua

Post by Swedish Pride » Fri Nov 06, 2015 1:14 am

Tater wrote:
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 unopened :D

You must have quite a sipping stock :)
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Re: Taters Kahlua

Post by panikry83 » Tue Jul 05, 2016 6:36 am

I gotta say, this stuff is delicious! I'm about to make many family members very happy, thanks Tater.

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Re: Taters Kahlua

Post by bentstick » Tue Jul 05, 2016 3:32 pm

Awesome recipe and still sippin on qt from tater,lil goes a long way hehehehe :thumbup:
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Re: Taters Kahlua

Post by Rain Distillate » Wed Oct 26, 2016 11:31 am

Michaeln416 wrote:
Michaeln416 wrote:In this batch I used 12 double-shots of espresso combined with 2 cups of sugar (50:50 white & turbinado) and two tablespoons of honey making up exactly one liter in volume.
Reporting back. The espresso made the final drink a bit too bitter for most of my guests.

You sure you didn't burn the water or burn the coffee? That will defintely make it bitter. just a idea

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Re: Taters Kahlua

Post by ShineonCrazyDiamond » Wed Oct 26, 2016 2:19 pm

rain distillate wrote:

You sure you didn't burn the water...
:shock:
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Re: Taters Kahlua

Post by Rain Distillate » Wed Oct 26, 2016 3:28 pm

ShineonCrazyDiamond wrote:
rain distillate wrote:

You sure you didn't burn the water...
:shock:
if you bring the water above a certain temp i thought it is considered "burnt" in the coffee world? creating a bitter taste...maybe i'm wrong.

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Re: Taters Kahlua

Post by Tater » Tue Dec 20, 2016 1:39 pm

Opened in March this year and took some to a get together.Was good to my taste .Aging sure make this stuff good.
I use a pot still.Sometimes with a thumper

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Re: Taters Kahlua

Post by T-Pee » Tue Dec 20, 2016 3:24 pm

I've got 1/2 gallon that's been sitting at 40% for >2 years now. Might have to bust some out, dilute to 15% (or whatever my taste buds like) and give it a whirl.

tp

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Re: Taters Kahlua

Post by Victoria » Sun May 27, 2018 4:50 pm

I have been distilling for a while but not on a regular basis and finally got round to trying this recipe.
My question is,
The recipe says to add 3 cups boiling water to 2 cups of ground coffee, but there is no mention of what volume is expected to be collected out of the coffee pot ? With the sugar added, i get just a smidgen over 2 cups. Should I add more hot water to the coffee pot and brew for a while longer in hopes of getting a 3rd cup out or is the lost cup (held in the grounds) allowed for in the recipe ?

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Re: Taters Kahlua

Post by HDNB » Sun May 27, 2018 5:05 pm

i wouldn't press the coffee with more water you'll just get bitterness now. make some fresh coffee if you need more dilution.
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now i drink for evil.

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Re: Taters Kahlua

Post by TDick » Mon May 28, 2018 9:43 pm

One question about making this for Christmas gifts. If I added a vanilla bean to the bottle, would leaving the bean in for 5-6 months affect flavor?

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Re: Taters Kahlua

Post by Victoria » Tue May 29, 2018 3:58 am

TDick wrote:One question about making this for Christmas gifts. If I added a vanilla bean to the bottle, would leaving the bean in for 5-6 months affect flavor?
I would imagine it would intensify the flavour. Reason is that you can salvage a previously used ( scraped of seeds ) bean shell and put it in a quart jar of sugar. After a couple of months, the sugar will have a vanilla flavour / aroma. { this can be used in baked deserts / custard etc for a 'special depth of flavour' }

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Re: Taters Kahlua

Post by Bushman » Tue May 29, 2018 4:29 am

I would taste it each month to make sure it isn't over powering. A lot of times I don't cut the vanilla beans.

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Re: Taters Kahlua

Post by Mainer7 » Fri Jun 01, 2018 12:09 pm

Fester wrote: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!
kahlua.JPG

(yeah, some panty dropper syrup and a few pickled eggs)
"Let age for several minutes then enjoy"
LMMFBO!!!

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Re: Taters Kahlua

Post by MM-Brew » Mon Jun 11, 2018 12:54 pm

Good day to you all.

I finally made a neutral, so I can finally made some Kahlua. I make a gallon at a time or more.

I start off with a good med to full body roast of a whole bean( your choice). I do a fine grind, 1/2 way between espresso and automatic drip. I use to use a 1/5 of everclear per gallon. After everything is mixed It bring it down to about 30%-35% give or take.

To make a gallon
whole bean Coffee
2 cup brown sugar
2 cup white sugar
1 vanilla bean or 3 cap full vanilla extract (small 2 oz bottle)
750 ml of High proof spirits

* measure out the water you'll need.
* using the water, brew REALLY strong coffee
* combined everything but the spirits in a large pot. Bring to a boil.
* then simmer for about an hour.
* let cool them add your spirits.
* taste, then bottle.
* age for at least a month.

I'll give the original a try as soon as crack my last 1/2 gallon in the

This is the second reason on why I started this hobby. Was to really make Kahlua not just mix things. Whisky was the first.

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Re: Taters Kahlua

Post by StriaghtJakket » Tue Sep 15, 2020 1:02 am

this Recipe is so simple and amazing!! - i let it age for 10 seconds.. and mate an espresso martini!!

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Re: Taters Kahlua

Post by LandofSunSnow » Sat Nov 21, 2020 12:26 pm

I couldn't decide which one to make so...I made both of the ones from the beginning of the thread. Now to be patient. Tater I have no idea how you could go as long as you did without breaking into this stuff. Thanks for sharing this gents!

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Re: Taters Kahlua

Post by Tater » Sat Nov 21, 2020 3:56 pm

Got some outta the keg other day .sure is good.guess its around 8 years old now
I use a pot still.Sometimes with a thumper

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Re: Taters Kahlua

Post by Bushman » Sat Nov 21, 2020 4:17 pm

Sounds like a your preparing for a holiday drink!

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Re: Taters Kahlua

Post by LandofSunSnow » Sat Nov 21, 2020 4:42 pm

Tater wrote:
Sat Nov 21, 2020 3:56 pm
Got some outta the keg other day .sure is good.guess its around 8 years old now
8 years? Oh my...I just tried a sip from some extras that I chilled and wow! I will be honest no way this will make 6 months let alone 8 years. The Missus is also saying thanks for sharing as she loves it.
Cheers!

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Re: Taters Kahlua

Post by mjm952 » Wed Nov 25, 2020 4:07 pm

Fester wrote:
Sun Jul 12, 2009 6:51 pm
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!

kahlua.JPG


(yeah, some panty dropper syrup and a few pickled eggs)
This recipe is FIRE. I have been drunk and folding clothes all day on this :) keep up the good work gentleman lol

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