Before Christmas, you may remember a post where I presented the result of my little cooking experiment making a home made version of a coffee liqueur. The result tastes very similar to the trade names of both Kahlua and Tia Maria. I did a little research on the internet (of course!) and found a few different recipes with some small differences in quantities and ingredients, so I combined a few variants and came up with the following method. It’s actually very quick and easy to do; just make sure you don’t add the vodka too early – i.e. when the mixture is still hot – otherwise it will just evaporate away.
2 cups hot water
2 cups brown sugar
2 cups white sugar
2/3 cup strong instant coffee
1 tsp vanilla extract
3 cups vodka (doesn’t have to be an expensive brand).
Add the hot water, both sugars and coffee into a cooking pot and stir over a low/medium heat until all the sugar has dissolved. DO NOT BOIL the mixture, otherwise the sugars may burn. You just need the heat to help the mix to combine. Add the vanilla extract. Stir to ensure the liquid is at a smooth consistency.
Remove from the heat, cover with a lid, and ALLOW TO COOL COMPLETELY.
When the mixture is completely cool, add the vodka. Mix well and transfer the liqueur to bottles or a jar which can be fully sealed, e.g. kilner bottles.
Keep the liqueur stored for 3-4 weeks, occasionally shaking/turning the bottles to keep the mix combined and to allow the vodka to mellow within the syrup.
Add to your favourite cocktail of choice and drink (responsibly)! My favourite is the White Russian.
I love coffee and I do like a cocktail now and then. Kahlua is really tasty, but it can be quite expensive to buy. Then I discovered that you can easily make a coffee liqueur at home for a fraction of the cost. All you have to do is create a coffee syrup, let it cool completely, add vodka, and bottle it up. So, guess what most of the family are getting for Christmas this year?!
Make it several weeks in advance in order for the vodka to mellow in the syrup. Shake or mix periodically to keep the sugar from precipitating out of suspension.
Enjoy as a Black/White Russian, Espresso Martini, or just pour it over ice cream!
You would think that Christian Kane would not have time to add another occupation to his busy schedule, but clearly you’d be wrong! Already he’s an accomplished actor (known for SyFy’s The Librarians and TNT’s Leverage, plus many more movie and TV roles), and also a rockin’ Country Musician (check out the re-release of his album “The House Rules/Welcome To My House” on iTunes, Google Play, Spotify, & other retailers – leave a review!). His culinary skills were already known by his fans, or “Kaniacs”, thanks to both interviews and the occasional opportunity for Kane to show off on camera. Next, in a collaboration with his friend and colleague Dean Devlin (Producer and Writer of projects such as Independence Day, and Stargate) Christian is cooking up a storm in his new show Kane’s Kitchen – coming this summer to various VoD streaming services.
I’m intrigued to find out what “Purple Pizza” entails (episode 1) and what’s so “Badass” about his Brunch! Keep an eye on the newly launched Kane’s Kitchen website for release dates.
In the mean time, check out some of Christian Kane’s previous and more recent work in lesser-known movies such as “Hide” and “50 to 1” – you won’t regret it! And here’s the music video to “Let Me Go”, to whet your appetite: