Kahlua is a Mexican coffee liqueur with herbs and vanilla. You can either purchase it, or make it at home. To make it, use a recipe similar to this:

2 1/2 cups sugar

1 1/2 ounces instant coffee

2 ounces vanilla

1 cup corn syrup

3 cups boiling water

1 fifth Vodka, or Brandy or Bourbon

Dissolve the sugar in 2 cups of the boiling water and add the corn syrup. Dissolve the instant coffee in the remaining 1cup of water and pour the syrup and the coffee in a gallon jug. Let it cool. Add the vodka and the vanilla when it’s cold. They say you should let the mixture age for 4-5 weeks.

After you’ve made or purchased Kahlua, use it for some of these beverages!

B-52

1 ounce Amaretto

1 ounce Kahlua

1 ounce Bailey’s Irish Cream

Shake and strain into a shot glass.

B-53

1 part Kahlua

1 part Bailey’s Irish Cream

1 part Grand Marnier

Layer Bailey’s, Kahlua and then Grand Marnier in a shot glass.

Kahlua Coffee

This is best served on cold days.

6 cups strong coffee

1/2 cup sugar

1 cup Kahlua

1 ounce unsweetened chocolate, melted

1/2 tsp cinnamon

1 pint whipping cream, whipped

A dash of nutmeg in each cup

In a saucepan, add all the ingredients EXCEPT the nutmeg and whipping cream. Heat over a moderate heat or microwave. Do not boil. Serve it in warmed mugs. Add a dollop of whipped cream on top and then a dash of nutmeg.

Kahlua Frost

A wonderful ice cream dessert drink.

9-12 ounces Kahlua

1/2 pint whipping cream

1 tsp vanilla

1/4 cup powdered sugar, sifted

1 quart rich chocolate ice cream

2 liters club soda

Cinnamon sticks

Whip the cream until soft peaks form and then gradually add the powdered sugar and vanilla. Continue to beat until stiff peaks form. Into the bottom of a wine glass put 1 ½ ounces of Kahlua. Add 1 heaping tablespoon whipped cream. Add 2 tablespoons club soda and whisk it together. Add one large scoop ice cream and fill the glass up to 1/2-inch of the rim with more club soda. Top it with whipped cream and add a cinnamon stick as a stirrer. Makes 6-8 servings.