Kahlúa (Mexican)

Kahlúa is a staple bottle behind any bar and the world’s best-selling coffee liqueur but very few people realise that this creamy drink, a key ingredient in the White or Black Russian cocktail, originates from Mexico. It actually hails from the eastern state of Veracruz, Mexico. Production of Kahlúa, which means ‘House of the Acolhua People’ in Nahuatl, began way back in 1936 thanks to Pedro Domecq and was first exported to the US market in 1940.

Made from an expert combination of coffee, rum, corn syrup and vanilla bean (which is another traditional Mexican ingredient), Kahlúa is a sweet and rich coffee-flavoured liqueur that adds a kick to any cocktail and is the perfect after-dinner tipple. However, it’s this combination of several typically Mexican ingredients that means, from start to finish, a bottle of Kahlúa takes up to seven years to produce, principally due to the growing and harvesting of the coffee beans used to give it that signature coffee kick.

The key to a truly delicious homemade Kahlua comes down to the quality of ingredients used. Be sure to use fresh-brewed coffee and a decent brand of alcohol for a rich liqueur that’s full of flavour.

4 cups strong brewed coffee
4 cups sugar
3 Tbsp. pure vanilla extract
4 cups good quality white rum (or vodka, if you prefer)

Make Coffee Simple Syrup
In a saucepan, bring the coffee and sugar to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool completely.

Combine Ingredients
Stir the vanilla extract and alcohol of your choice into the cooled coffee simple syrup until combined.

Store
Pour into clean bottles, cap tightly and store in a cool, dry place.

Drink!
Use your homemade Kahlua as a base for cocktails, add it to a cup of coffee or even use it in desserts.