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2 cups water
2 cups white sugar
1/2 cup dry instant coffee ( a dark roast, I use Folgers)
1 chopped vanilla bean
1and 1/2 cups vodka
Grind the Vanilla bean and the sugar together in a food processor or chop fine by hand. (The more you chop the bean the more the flavor can disolve.)
Boil water and sugar and vanilla bean at a rolling boil for 10 minutes.
Turn off heat. Slowly add dry instant coffee and continue stirring.
Combine the cooled sugar syrup and coffee solution with the
vodka. Cover tightly and let sit on the counter or cupboard in a cool place. You can use the Kaluha the next day if you want. But it improves with age. a month is a good amount of time to let it sit. Shake it every day if you can remember.
It is a good idea to strain out the vanilla particles if you are going to give it as a gift.
If you like a smoother feel to the liqueur you can add about 1 teaspoon
of glycerin to the finished product.
Yield: about 4 cups
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October 2, 2004