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Make your own Kahlua and Amarretto at home, very easy.

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  • tRidiot
    Club Member
    • Dec 2015
    • 681
    • NE OK
    • Traeger BBQ124
      Yoder YS480
      Chargriller Duo gas/charcoal side-by side

    #16
    I just tried this, made some coffee with some creme brulee flavored coffee, used about a tsp of vanilla extract, Dripping Springs vodka and Splenda. I just wanted to try it without the overbearing cloying sweetness of actual sugar. Save calories where I can, so I can eat more 'que, right? Right!!

    So.... all I can say is... Oh. My. God.

    This stuff is AWESOME! I will have to try it with some rum sometime, too, but holy CRIPES this stuff is amazing! Not as thick as actual Kahlua but damn. After trying a White Russian last night with a generic Kahlua called Kamora, I HAD to try my own. And man, is it GOOD. And EASY!

    Ridiculous.

    Comment

    • Willy
      Charter Member
      • Apr 2015
      • 1820
      • High Desert of the Great Southwest

      #17
      Limoncello (and lime and orange) is easy too, though it has to age for a while.

      https://limoncelloquest.com/limoncel...ake-limoncello

      Comment

      • tRidiot
        Club Member
        • Dec 2015
        • 681
        • NE OK
        • Traeger BBQ124
          Yoder YS480
          Chargriller Duo gas/charcoal side-by side

        #18
        Wow, wow, wow. I made me a White Russian last night with my homemade Kahlua. Guys... I can't tell you enough how superior this is to the bottled stuff you pay top dollar for at the liquor store. Wow.

        I was a little skeptical when I made it, because it is much thinner than the store-bought stuff. I think this may be due to me using Splenda instead of sugar, but unless you are one of the smallish portion of the population who can taste the difference between sucralose (obviously I'm not), that is the only difference - sugar thickens things just a bit.

        But holy cripes, man, this stuff is SO much more powerful and rich than the real Kahlua! I used a largish amount making my White Russian and it was a bit overpowering, actually. Not on the coffee flavor, I like it pretty strong, but it was a bit oversweet even. I might cut back on the sweetener next time I make it.

        But really, you gotta try this.

        Comment

        • Mark N
          Club Member
          • Sep 2017
          • 16
          • Kiaserslautern, Germany

          #19
          I recommend making a sub-forum under "Beverages" for recipes like these, gluehwein (German spiced wine) or any other concoctions people want to share.

          Comment

          • Sasquatch
            Former Member
            • Jun 2017
            • 28

            #20
            Do either of those recipes need to be refrigerated?

            Comment


            • tRidiot
              tRidiot commented
              Editing a comment
              I have kept my kahlua refrigerated and it has been fine now for... jeez, a long time. Looks like a couple of months. I used Splenda in mine, however, not sugar. I have seen mold grow on/in coffee solo, so I would think with sugar it could be bad if not refrigerated. Although we don't typically refrigerate commercial Kahlua, so I don't know...
          • CandySueQ
            KCBS President, and Moderator
            • Jul 2014
            • 1523
            • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

            #21
            I wonder what smoked brown sugar would do in these recipes!

            Comment

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