How to Make Homemade Kahlua

How To Make Homemade Kahlua
How to Make Homemade Kahlua.

Coffee. I have to have it. Plain and simple. It’s not pretty when I don’t. I love it in the morning, rubbed onto my steaks, ask a facial scrub (yep) and even in cocktails. You know that coffee liqueur that starts with a K and ends with lua yep this is a pretty awesome knock off if I say so myself.

Until recently, I didn’t realize you could make so many of my favorite adult libations at home but you CAN and should. Besides tasting amazing it will save you a bundle. Now you can get those shoes you’ve been eyeing. You’re welcome.

How to Make Homemade Kahlua

Now unlike the HOMEMADE AMARETTO that you can enjoy straight away (and should absolutely make stat), this coffee liqueur needs to AGE. So get it to quickly so you can be enjoying it sooner rather than later. It’s as simple as making up a simple syrup and then adding a few more ingredients – which if you drink coffee I’m betting you have on hand.

How to Make Homemade Kahlua

You’ll want to grind your coffee beans FINE. I used an espresso roast. No surprise there. Also be sure you COOL the mixture completely before boozing it up. Otherwise the heat will cook off some of the alcohol and mute the vanilla flavor and what would be the purpose of making your own booze if it’s not BOOZY. Exactly.

Drink responsibly and remember to bring me a bottle. Well if you want to.


How to Make Coffee Liqueur

Total Time 0:00


  • 3 cups water
  • 2 cups granulated sugar
  • 1 cup finely ground espresso beans
  • 2 tablespoons pure vanilla extract
  • 2 cups vodka


  1. Add water to a large sauce pan. Bring to a boil. Add sugar, continue to cook until sugar has dissolved. Reduce heat to low, add coffee grinds. Mix together. Set aside to cool completely.
  2. Add vanilla extract and vodka. Stir to combine.
  3. Place into a seal able container and into the fridge to age for 30 days.
  4. Before serving, strain mixture through a cheesecloth and pour into bottles of choice.


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  1. 1

    I can’t wait to try to make this! It looks so good!

  2. 2

    Ooooh lady, this is way too easy to make and looks way too delicious. Going to have to make a batch just to be sure, though. 🙂

  3. 3

    These are awesome photos. I love all of your DIY food posts!

  4. 4

    Oh, you make the best sounding “homemade” things! I can’t wait to try this! (I’m embarrassed to say I still have your Amaretto recipe sitting on my counter. It’s my weekend project. 😉

  5. 5

    Gorgeous photos, Paula.

  6. 6

    The homemade booze series? Yeah, keep it flowing. I’m adding it to my weekend project list!

  7. 7

    I’m dying over here. For homemade kahlua. Yuuuuummmmm!!!

  8. 8

    I’ll be trying this for sure!

  9. 9

    you are a GENIUS!! I have got to try this

  10. 10

    I’ve been wanting to do this for a while now. Thanks for giving me the kick in the ass that I needed to do so! 🙂

  11. 11

    Yes, this.

  12. 12
    Mary Simpson /

    Can I ask you about Limoncello from your recipe? What if it is too sweet, now that it has sitting corked for weeks? Can I re~infuse ? I am new to your blog, but love it !!

    • 12.1

      Hi Mary, I’ve never tried to re-infuse. I would suggest that IF you make it and it’s too sweet for you to cut back on the sugar the next time you make it.

      • Mary Simpson /

        Thanks, Paula!
        I looked back at your recipe, and Limoncello is supposed to “sit” for a month. Maybe that extra week will make a difference !!

        I am making kumquat-cello now ! Have you used kumquats before?
        I guestimated 7 kumquats equals 1 lemon, ha….

  13. 13
    Mary Simpson /

    Thanks Paula! Your original said let “sit” for a month, and mine has been sitting only 3 weeks, maybe….

    I have kumquot-cello infusing now. Have you tried it?

  14. 14
    Alyssa /

    This looks absolutely amazing and i can’t wait to try, though i was wondering instead of vodka, is using white rum an option?


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