Kahlua and Creme de Cacao

Chocolate Coffee Liqueur)



  1. In a saucepan over medium heat, combine the syrups and water. Bring to a boil, reduce heat and simmer for 10 min.
  2. Remove from heat, stir in instant coffee and let it cool.
  3. When it is cool, stir in vanilla extract and vodka.
  4. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days.
  5. Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains.
  6. Pour into clean bottles or wide mouth quart jars (Mason). Close tightly and store in a cool dark place for about one month.

Caution - Homemade coffees, wines and liqueurs do not have the shelf life of commercial brands! In many instances the use of extracts is preffered instead of cooking and breaking down fruits - to expedite the ageing process and prevent acidity or fruit sedimentation (this also sometimes prevents the natural flavours to permeate the liqueur)! Sugars, coffee, chocolates, and fruits added with water can introduce contaminants to liqueurs so refrigerate upon opening, serve and enjoy as soon as possible!


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