Kahlua is friggin expensive for what it is, so the fact i can go grab a bottle of vodka, make this, and still have vodka left to make White Russians with, all off one bottle, is a game changer!!!
Try extracting the freshly ground coffee with the spirit for 24h and the pass it through a coffe filter, then add the sweetener. Its less bitter, more coffetasting and the caffeine packs more of a punch
On a similar theme. . . I used to holiday in France and many French people would end their meal with an espresso coffee but they would leave a little in the bottom of the cup, add a sugar lump and small glass of brandy., or eau de vie in rural areas. I believe that authentic eau de vie is now difficult to find. This was then stirred with a teaspoon, and sipped with great enjoyment. Not all the sugar was dissolved but this is not important, the taste is delicious and each sip gets a little sweeter. So easy to do and gives instant results for those of us lacking the patience to make coffee liqueurs by the bottle at home. It's nearly Christmas - an ideal time to give this a go.
You just described what us Irish call a French coffee made as you describe or just brandy added to a mug of coffee. In Ireland when we add whiskey we call it Irish coffee same principle. Another after dinner trick I got from a Chilean friend. End of ones glass of red wine at end of meal as coffee is served is tipped in to the strong black coffee. I like merlot but any strong red works.
The eau de vie that I had in mind was the old fashioned home made stuff. In the 70s and 80s there used to be portable stills that would travel around the countryside so that small-time wine makers could distil the must left over after they had made their wine. It was pretty lethal stuff mostly and the farmers had to have a licence to use the stills. There were accidents with dangerous batches of eau de vie sometimes being made and so the French government stopped issuing any new licences the and as the older farmers died out so the practice stopped, I assume. @@jonathanvonwowern-barrefor6618
thanks for the recipe and such a good video. i just made the rum version. I used raw unprocessed brown sugar, regular coffee that I drink every day, spiced Captain Morgan I found in my cupboard, vanilla extract and it is really amazing! consistency did not turn out like in kahlua, probably because of coffee filtering, but I do not mind. taste is very special and I think i prefer it over kahlua.
I find it fascinating that you have tasted them immediately. I have a recipe for Kahlua that when I first tried it I thought it was terrible, so I put it away in the liquor cabinet and forgot about it. Then one evening I was thinking that I would pull out the bottle and give it another try and was amazed at the flavor! I tasted EXACTLY like Kahlua. Great video thumbs up.
Depending on the recipe, sometimes homemade liqueurs are undrinkable until the spirit has had time to extract flavor from the ingredients. For example- using grain alcohol (like everclear) and whole spices- tasting that right away would be a dare even I would turn down 😂 But this recipe results in an instantly drinkable concoction, and it does get even a little better after it’s rested a day :)
@@hellfirepictures for about 6 months. Unfortunately, it's all gone now.😔 But fortunately I've made more! 😊 This last batch that I mixed is about 3 liters and shrinking...I waited over a year, and it just seems to get better with age. I was intending to give it as Christmas gifts...but somehow, I seem to have lost those folk's addresses guess I'll just have to take one for the team and consume it myself. 😵💫
If you keep tasting them it could become a 2023 version of the Lucille Ball sketch! All versions seemed lovely and albeit Kahlua maybe a little peeved, these all seem worth a try.
Ok.. so made the Vodka one and the Rum one.. Used Russian Standard vodka and Bacardi white. I also tinkered a bit and infused the alcohol for an hour or so (impatient!) in 4 tablespoons of espresso ground coffee before filtering it then added it to the moka coffee syrup. .... I used a simple syrup 1:1 rather than the 2:1 sugar ratio. ..........Which one is better? Impossible to say... both delicious and easily sweet enough!
Fantastic!! Love to hear that you’re experimenting and enjoying the process! As to alternative sugar, there are some lower glycemic sugars on the market (I have a video from way back on this). However, most of them recrystallize after a short period of time. So unless you’re consuming/serving right away, I’d either stick with sugar, honey, agave or maple syrup as your sweetener. Hope this helps!
@@SavidgeKitchen I am on a big no sugar, no carb diet and it has worked really well (Lost 5 stone this year!), but i still allow myself a scotch or a rum or a gin every night...and then a few treats every week. A low sugar coffee liquor would be great for a change though! Your idea about the xanthum gum is brilliant as i like the allulose syrup but it is too thin and does not have that mouth feel.
This is the first video I've watched of yours and I LIKE you already 😂. You had me at 'we don't measure things on this channel'. THAT'S my kind of cooking and drinks making
How about using British golden syrup, specially Tate and Lyle syrup, instead of corn syrup. It would give you the viscosity as well as a caramel-ish flavour.
I’m not a big fan of Kahlúa either. I’m a bourbon girl, and will definitely make the bourbon version. I’m so glad that YT put you in my sight. I subscribed and will look through your page for other wonderful recipes. Thanks! 🥰🥰🥰
My way is 2 cup dark molasses, 2 cups coffee ( here is how I make my coffee , first I use a Toddy maker a Toddy uses about a gallon of cold water poured into the Toddy maker then add one pound o
Anyone found a way to make this using a sweetner instead of the sugar? I am about to make the rum version and the vodka version with 50/50 sugar syrup and coffee from my Moka... Will report back :-)
I have 'TERRIBLE' news 😏😏😏 I used Jim Beam Black Cherry for the bourbon and because no one was here to see it, I REALLY did NOT do a sex face when I tried it.
This was spot on! I pulled 2 shots from my espresso machine with water to make it a cup. Glad you mentioned not to use cheap coffee 'cause I was going to use the instant coffee crystals left over from the equally impressive Baily's recipe you posted!
Last Christmas (2023) I made your homemade Bailey's which was loved by all, I think this year I'll make the rum-based homemade version of this Kahlua to go along with my home roasted coffee I make each year. Thanks for the recipe and the option of different base spirits. Keep up the great content. I would love to see a homemade gin from a vodka-based. I got a kit a few years ago from my sister and love playing amateur chemist and using different herbs and spices. I recently discovered a partial bottle that got shoved to the back and, man, a little age (1 year) does wonders for a bottled spirit sometimes!! I wouldn't know because I too, am of the right here, right now mindset.
I make Kailua and it should be put into brown bottles. I use ever clear 191. Need to cook syrup for 5 minutes so it doesn't crystallized. Longer it ages the better it is. All recipes i have ever read and all say to age. And put a vanilla bean into the bottle.
If you are using everclear as your base and whole vanilla bean to flavor, you absolutely need to age it. What I’m showing here is a completely different technique that yields an instantly drinkable result. However, it does get event better once it’s rested a day or two. :)
You say the same thing about alcohol when I cook with. Bourbon, cause I like it. Vodka, Yes Please!, Whiskey, oh yah! "My fave coffee liquer, Mr. Black!" Your style rocks!
I'm a big fan of Mr. Black, specifically because it's high quality coffee and made less sweet; as you say, Kahlua is very sweet. I've also made an amaro using infusing the liquor with coffee, spices, and bittering agents a whip cream canister... very good but a lot of work. This seems much easier! I'd love to try this with tequila, as well, since nothing screams Mexican beverage like tequila. Like you, I also love bourbon, so expect I would love that version... I did make vanilla extract and used bourbon for that, too.
I used your ratios but instead of sugar, I used (generic) Splenda and white rum. I'm diabetic and just don't need extra sugar in my diet. This came out fantastic! And because Splenda is so much easier to dissolve, no boiling was needed, just pour the hot coffee over the sweetener and whisk to combine.
I like the idea of making my own Kalua. I have an eggnog recipe that uses Kalua and Irish cream. And I found a recipe to make the Irish cream from scratch so this is going to make my eggnog even better.
Great Video... Thank you.. Loved your testing too!.. BTW Mr Black is my favorite coffee liquer, but difficult to find where i live. Looking forward to making your recipes ( all three of them!).
If anyone wants to be happy, just make this: 45ml Vodka - I would recommend Belverdere, Ciroc or Greygoose 25ml Monin Salted Caramel 20ml Coffee Liqueur 30ml Espresso - room temp - dont use it hot - it will melt too much ice. Dont use black coffee - you need espresso for the crema. Dry shake 20s > then shake it with ice 30s > pour on martini glass or coupe glass Once the foam is set 20-30s > place gently 3 coffee roasted beans on top Don't need to thank me.
HAH! Love it. I can absolutely do a video on how to make Scewball (it’s shockingly easy). In the meantime, you can check out my videos on how to make bacon washed bourbon, and the one on Nutella Bourbon (which is more similar in process to Screwball) Both are delicious and WAY better than Screwball anyway ;)
Wow you are absolutely my minda chick really all this adult beverage videos are my kinda mindset just really cool. Fun fact i live in Ohio Kahlua in Ohio is 43 proof I'm guessing other states its 40 proof back in the day it was 53 when it was 53 it was really really good but yeah nice videos.
I have not, but funny you ask because I had specifically addressed this and then cut it out for time 😂 That being said, I have two concerns with Allulose. 1- there are sometimes recrystallization issues with alternative sugars in general (although alluose is actually the least of the offenders here). I’m not sure if the alcohol content would prohibit the recrystallizing, so it might be worth trying out. But, 2- Allulouse in high quantities comes with some toxicity concerns. There is a LOT of sugar in this, so I would do a little more research and be cautious. Best bet might be to try using Monk Fruit and adding a little xanthan gum to keep the syrup portion from recrystallizing (but even using that, I’ve had alternative syrups eventually recrystallize). Hope this helps!!
I’m not surprised you covered it given your extensive simple syrup experiments, sorry you cut it though! Thanks for replying. I didn’t know of toxicity issues with large quantities, I will have to investigate. I haven’t had any luck with monkfruit and stopping it from recrystallizing. I love Allulose because of its flavor, it’s just like sugar and has no aftertaste like every other sweetener. I discovered Allulose after watching your syrup video haven’t looked back. I gave up all sugar and lost 45 lbs.
I have not attempted that one yet, BUT, my best guess would be really high quality espresso, vodka, very little sugar (and maybe brown sugar instead of white, for the molasses), and the smallest hint of vanilla. I am a HUGE fan of Mr Black. It is hands down my favorite coffee liqueur!
I would say the vodka is the closest. However, if you want to get even closer to Mr. Black, I’d used very high quality espresso, and maybe a touch less sugar. You could also try experimenting with soaking espresso grounds and filtering, but I don’t have timings for you on that one as I have not tried it personally. Hope this helps!! 🥃
I'm going to give this a try. I love to make Vietnamese coffee with the metal drip cup, so I think I'll try using that, minus the condensed milk of course.
Update: I just made a batch. The Vietnamese coffee was fantastic. The brewing method makes strong tasting, but not overly bitter, coffee; perfect for the syrup.
I have heard of Bols, but I have not personally tried it. Mr Black is at most major liquor retailers (like total wine, bevmo). And a lot of other smaller liquor stores and even higher end grocery stores carry it too. They’re now owned by one of the largest spirit companies in the world, so it’s pretty widely available! Hope you find a bottle :)
For a nice bourbon infused coffee, I highly recommend Fire Department Coffee. They have multiple spirit-infused coffees to choose from including the option to either purchase once or via subscription.
And if you just want the coffee without the booze infusion, I can't help but recommend "Blackout Coffee". They have become my go-to brand nowadays! Their snickerdoodle coffee is amazing! Their climax coffee is out of this world!@@SavidgeKitchen
I'll try this, but I'm suspicious about heating coffee in a pan. Lots of cooks love the dark roast taste, so I'm not sure it's what I'm looking for. However, she looks happy with the results, so will try...
@@jamesspinks716 yes, drip coffee, I'll use a v60 or april. The home-maid vodka is so cool! I have a home-maid gin but it's very spicy, so I wont use it for this
I did use drip coffee! I am by no means a coffee aficionado, but I do prefer a full bodied medium or dark roast, with hints of nuttiness and chocolate, both in life and liqueurs 😂🥃
What the freaking frat I can make my own Kahlua,😲😲😲😲. I just ran out. Girlllllll tonight I am having a white Russian. I have a bottle of Martinique white rum screaming my name😂😂
I also love bourbon. I agree it would be wrong to leave that two ounces in the bottle. (alcohol abuse) 😄. I was told of a coffee liquor drink called a sombrero. Coffee liquor and either milk probably whole milk or something similar. You could use a Death Wish coffee or a Double Dead coffee but a word of caution, these are extremely strong. On a Saturday morning when you don't have to go to work. You'll be ready to go real fast.
Sorry hit the wrong button .strong ground coffee and let sit on counter for about 20 hours drain ) then add molass, the vanilla and then add 190 proof ( I use Everclear ) and mix you don't have to heat the sugar. Works well I have about 28 bottle made that are over a year old and I give them out as Xmas gift
Just found your channel! I'm looking forward to trying your recipes. Question. Can you store these in the drinks cabinet, or do we need to store in the refrigerator?
I thoroughly enjoyed watching you taste-test these. I could feel the heat infuse my own legs with every sip. I used to order a drink at a Mexican restaurant called a Latin Leprechaun, a shot each Kahlua, Bailey's, finished with coffee and whipped cream garnish. That was a lifetime ago. Thanks for the memories.
I made your Baileys recipe turned out fantastic. Needed 1 day in the fridge to do its thing...but wow really nice. I want to try the coffe liqueur but believe it or not I dont have coffe in the house because I don't typically drink coffee. My question is, could I buy 2 brewed black coffees from Starbucks and would you have a recommendation?
Just found you today 🥰🥰🥰 watched the Amaretto video & this one, hooked & subscribed. I am a Rum girl myself, started with white a long time ago, make Rum punch, a lot!! Then moved onto spiced, Capitan Morgan of course, also like Mount Gay & then found Kraken 🤪 My absolute fave ❤️ I like the flavoured Rums too, (I make my own now) Aldi did a chocolate orange one a few years back, now that was some gooooood shit 🤤🤤🤤🤤🤤🤤 I bought a lot of them 🤫😆😆 but they don’t do it anymore 😭😭😭😭😭 My Daughter bought me a big bottle of Arabic coffee flavoured kraken for Christmas 2 years ago 🤤🤤🤤🤤 omg it was awesome, sooooo awesome I made my own version, it’s good, has a nice punch, well, it did, until I added more Rum, now it’s got one hell of a right hook on it 🤣🤣🤣🤣🤣 I tend to be a bit heavy handed when it comes to adding Rum, more isn’t always a good idea 😂😂😂😂 it needs toning down, just a little bit though 😁 Cheers 🥃
@@SavidgeKitchen definitely make the chocolate orange one, I did try to make it, but couldn’t get the chocolate taste right ☹️ I look forward to seeing what you can do. 😉 🥃
Noble Oak! They are my go-to for just about everything. Delicious in a cocktail, smooth enough to sip neat, and priced so I don’t feel bad using it for culinary adventures.
