I hope you had a fabulous Thanksgiving with friends, or friends and family! We officially have a new Thanksgiving tradition; we hooked up our lil vintage trailer, drove that whole mile to the beach and set up the dinner table at Huntington Beach State Beach parking lot to enjoy our Thanksgiving dinner.
We have one big holiday down, with more on the way. This is the time of year that my Sweet Mama would mix up batches of her coffee liqueur aka Kahlua and Hot Buttered Rum mix. It takes 10 days for the coffee liqueur to steep; plenty of time to select your signature cocktail for the night, the perfect mid-century barware, make a few plans and host a holiday cocktail party.
Coffee Liqueur Recipe
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 5 cups strong brewed coffee
- 1 bottle 750ml of 100 proof Vodka
- 2 whole vanilla beans
- 2 750ml sized bottles to store while steeping
In a large sauce pan, mix together the granulated sugar, brown sugar, and coffee. Simmer on the stove top for 1 hour on medium heat. Let the coffee and sugar mixture cool, then add the bottle of vodka. Pour equal amounts into the two bottles adding one vanilla bean to each of the bottles.
Now the wait. It takes 10 days for your coffee liqueur to marinate, steep, infuse, whatever you’d like to call it. Store the bottles on their side and rotate the bottles about a quarter or half turn once a day for 10 days.
Day 11 your coffee liqueur aka Kahlua is ready. Cheers!