Wednesday, October 13, 2010

Taste of Aloha Part Four: Kona Coffee Kahlua

If you're lucky enough to have been in my social circle in the last
couple months, you would know how I went absolutely nuts with
making my own alcohols. Now I was not planning on talking about
boozin' it up, but Kahlua is a standard in our house. This is a recent
thing. I got a bottle in a basket at Christmas and since Monkey-man
had a taste, there was no stopping it.

Only problem with Kahlua is that it can be damn expensive, so I
started making my own. Yet -- I will only make it with Kona coffee.

I first learned to make Kahlua from my Aunt Carole, who told me a
story about the first time she made Kahlua for her friends, co-workers,
and clients at a party. Apparently, some of the guests started
complimenting her on the hot cinnamon-like zing that followed the
sweet mellow flavour of coffee. At first my Aunt was baffled, but
come to find out the sweet sugary liqueur was bombarded by fire ants
and that was what was burning people!! I keep mine ant-free.

So back to Kona Coffee. Kona is located on the West side of the Big
Island and famous for their coffee bean plantations. As an avid drinker
of the joe, I've even gone and roasted my own coffee on the Kona side.
Hands down, the best coffee I have ever tasted was the peaberry at
Kope Lani on the main strip, Alii Drive.

The street is a famous tourist shopping area and their store front
sits right across from the breaking waves with an outdoor patio.
The coffee is smooth, dark and rich. A hot little sip of heaven.
Perfect for a little potion making.

Most Kahlua recipes you'll find require instant coffee--- lets not
go there. Other recipes require it to sit for at least a couple of
weeks. This recipe is ready to drink as soon as it is cooled and
strained.



Kona Coffee Kahlua

2 cups water
1 1/3 cups evaporated cane sugar
3 tbsp Freshly Ground Coffee
2 tbsp vanilla extract
2 1/2 cups vodka

Combine the water, sugar and coffee in a medium saucepan and
bring to a boil. Turn down and simmer for about 10-15 minutes.
Remove from heat and allow to cool completely. Using a
strainer lined with a coffee filter, strain the coffee syrup
you've just made.

Pour into a sterilized bottle and add the vodka and vanilla.


soymilk white russian


**NOTE** Since this recipe uses vodka, please note that the alcohol
percentage is higher than your average store bought Kahlua.

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