Hello! I revamped this recipe for an even better version of homemade coffee liqueur last year. Check it out here!
Somehow, I found a way to grumble a wee bit while making this. Office holiday gift exchange pressure!!! The rest of my mood was all smirky, caffeinated anticipation, with the buzz of Victrola beans from my Seattle adventure, clear grain alcohol, rich vanilla paste and a little fresh clementine zest, for good measure. I had sampled my friend Millie the mixtress’ homemade kahlua at a holiday cocktail party a couple of weeks ago, and it was totally a I have-to-make-this moment.
The internet seemed abundant with two varieties of recipes. One involved patient infusing (which is fine, because please), and the other was a matter of warming & mixing. Millie’s successful concoction followed the second route, and so did I, using the recipe posted last year on the Cupcake Project as a basis.
- Coconut White Russians with vodka, kahlua, ice and So Delicious Coconut Creamer.
- Black Russians: straight up vodka and kahlua over ice.
- Equal parts kahlua & vegan bailey’s irish cream, served over ice.
- Mocha Float with vegan ice cream.