I wonder if there's a caffeine-free version of Kahlua... I like coffee, but it doesn't like me...

Quote from: cckeiser on June 23, 2011, 03:10:04 PM

well dude...if you're having people over you may need this:

BEST HOMEMADE KAHLUA
Printed from COOKS.COM http://www.cooks.com/rec/view/0,193,138162-238201,00.html

1 12-cup pot very strong coffee (chocolate flavored is best)
2 lbs. light brown sugar
4-6 tablespoons vanilla extract
1 bottle 190 proof Clear Springs or Everclear
Bring coffee to a boil in dutch oven or large pot. Gradually add 2 lbs. light brown sugar and return to boil stirring constantly. Let cool until room temperature. (I add up to 1 cup of ice to cool faster and place pot in sink of cold water).
When completely cool, add the vanilla and 190 (I prefer the Clear Springs). It is ready to serve. I like to fill the Clear Springs bottle first and put away to age for special occasions. I have made this recipe for many years and everyone who tries it likes it much better than the recipes with vodka.

Add Vodka for Black or White Russians. Chocolate Velvet Coffee is what I like to make my Kahlua with, usually, but I have also made really good flavors with Hazelnut, French Vanilla and Chocolate Macadamia Nut. Sometimes, I like to add a little almond extract to give it an Amaretto flavor.

Submitted by: Valerie Williams

NOTE: I have not tried it yet...but been meaning to...I bought some real dark bagged beans awhile back, (NOT chocolate flavored!!)...just haven't bought the 190 yet.

Quote

So how did you make out rev?
I'm doing just fine now...a little tipsy from too much taste testing...but still able to sit up and take nourishment.
With our fuckin Fascist State Store system here in Pennsylvania I could not buy 190 proof anything. Had to settle for 100 proof vodka that tasted more like rubbing alcohol than vodka.
So as not to waste too much in the testing I only made 8 cups of very strong coffee from the very dark roast bean I bought a few months ago...(or was that a year or so ago?)...well any way I added about half the amount of everything the recipe asks for...except the vodka...and started adding small amounts of each till it tasted pretty much like the little bit of store bought Kahlua I have left.
I did use Dark brown sugar as there was already an open half full bag in the cupboard. Added a cup of the 100 proof...mixed and tasted...added another half cup, mixed and tasted. Had it pretty close but it still was missing something so I added about 1/3 cup Hersey Chocolate syrup and a third cup of white corn syrup left over from something else my special lady had baked a while ago.
It tasted pretty spot on but still needed more vodka...kept adding a little at a time and tasting.
Damn, it's just about as close as you can get I think...either that or I'm too damn drunk to tell the frickin difference.
Sure wish I could have got the 190 proof stuff, but the 100 proof seems to work pretty well.
Got to let it age a few days now to really tell.

I love bourbon. Jim Beam Black to be exact.

Mmmm...

Quote from: BikerDude on January 29, 2013, 06:23:57 AM

Quote from: Hominid on January 28, 2013, 12:17:02 PM

I love bourbon. Jim Beam Black to be exact.

Mmmm...

I like the small batch Jim. Especially Booker's.
http://www.smallbatch.com/lpa

Haven't seen those in Canada...

Unlike anything you have ever tasted, Booker's is one of the only uncut, unfiltered, straight-from-the-barrel, bourbons available today. It's bottled at its natural proof of between 121 and 127, and aged between six and eight years. Booker's Bourbon delivers a range of intense flavors from oak tannin and smoky vanilla to lighter tones of mocha and coffee. Add spring water to customize the taste and finish to your palate. The complexity provided by this straight-from-the-barrel bourbon makes Booker's the rarest, absolute best bourbon you'll ever taste.