How to make Kahlua coffee liqueur at home

[@elizabethpew176]

I made this yesterday and doubled the instant coffee with a little extra rum. Had some in my coffee this morning. It was delicious. Thank you.

[@matthewpeterson3329]

I did test batches with light and dark Karos syrup separately, and using Medaglia D'oro instant esspresso. I also put the simmered ingredients in an ice bath before adding the rum so that the alcohol wouldn't evaporate away. Both were good, but when I had friends blind taste test them next to real Kahlua, they all thought the light Karos version was actual Kahlua. In the end, of the 5 different blind test occasions, everyone preferred the light Karo version. Also, after canning, the home made stuff seemed to get deliciously smooth after a about a week. So... this recipe is the winner. Make it with confidence and thanks to MHG for this amazingly easy recipe!

[@bibaswansarkar7206]

I was really in a dilemma about making this or not but after seeing this comment its like now i have to make it....Thank you

[@bibaswansarkar7206]

May i ask that for how many weeks can we keep it. Like does it go bad or not, i think not but still your opinion would matter

[@MobileHomeGourmet]

I've kept mine for months without refrigerating it. -Dennis

[@bibaswansarkar7206]

@@MobileHomeGourmet Thank you so much..but even if i refrigerate it its alright?

[@MobileHomeGourmet]

Yes, it should be fine. I keep alcohol (gin and whiskey) in my fridge so that I can pour them into glasses with ice without melting the ice and diluting the drink.

[@t1melord76]

Thanks for including metric measurements as well as the US ones. It makes following your recipe in the UK so much easier. Cheers!

[@DukeDoesIt]

I love how u actually explain everything, not many people do that. Awesome job!

[@AshkenaziChristian]

When Kahlua started making the "Especial" type Kahlua, I started buying it because it was 35%/70proof, instead of the lower proof ordinary Kahlua. Then, with all the different flavors Kahlua coming out, Especial suddenly became hard to find in the stores. Last year when I placed a special order for Especial at the liquor store, the Kahlua brand representative told me that decades ago (about the time I started buying Kahlua in the late 1970's), the regular Kahlua originally was 70 proof and not the lower proof we buy today. Which made a lot of sense because I recall it being stronger in those days. I thought you might like to know.

[@flowerchild777]

Thanks for sharing that tidbit👍 Not only is it less abv, it's more expensive too

[@happy2cya70]

Thanks for that info. I was wanting to make mine a bit stronger!

[@prashil3k594]

I just made it today and I must say! Perfect. Couldn't find corn syrup so substituted that with sugar syrup with a pinch of salt and boiled it lightly with a chunk of lemon. Also I used vanilla essence cuz extract was pretty expensive. Boy it was a delight to make it!

[@debrac5840]

This is the video that got me interested in making Kahlua. I used brewed coffee instead of water and added 1tsp of instant coffee, skipped the corn syrup and used 1 can of sweetened condensed milk - Perfecto !! Thank you :-)

[@Your.Uncle.AngMoh]

A 700 mL bottle of Kahlua is around $30 Australian- about $22.50 U. S.- so making your own is more economically viable if you can find a decent cheap rum. Vodka and Everclear would taste very thin and sharp, as they are grain alcohols, not sugar based like rum.

[@NOMADdaf]

700ml is $45 here in Indiana.

[@rob5615]

And there is a shortage of it now in 2022

[@aintitdatruth9292]

All Grain Alcohol is sugar based. It's just distilled to a higher purity. I use white sugar , brown sugar and honey to make a mash . Add Brewers yeast and after fermentation, I run it through my reflux still and it comes out 180 proof . Yeast consumes the sugars and expels Ethanol Alcohol and CO2 . When the sugar runs out the reaction stops . Just FYI . The still you use makes the difference in proof although some distillers use purified water to bring the proof level to where they want it . I'm just a backyard hobbiest and not a moonshiner by the way . I was just curious about the process and built a ten-gallon still . 8 gallons of mash will produce about one quart of Grain alcohol.

[@halvorson566]

I just got 750ml of Kahlua Vanilla for 20 bucks at the NH liquor store. We have 1.75L for 31.99 on sale right now, but its normally 39.99

[@lenorbradley8549]

Now that bottle $24.00

[@Deborah-qn7cw]

I use 2 cups sugar , 1 cup water, boil, to dissolve sugar, about 4 Tbs instant coffee,add 1 cup amber beehive syrup, 2 tsp vanilla , and I use Kracken rum, sooo good,

[@chazcov08]

Thank you so much for using rum in this recipe. It so annoys me how many people are using vodka or everclear.

[@tsweerietswerie9968]

I would use the vodka to increase the alcohol volume without affecting the rum taste.

[@anthonypatrick6334]

Surely it would be a coffee martini if vodka was used.

[@gerolori]

That's the thing that is bothering me, I'm watching a lot of videos and blogpost about homemade coffee liquor and most of them are making a black russian without even knowing it, if it's a drink itself why should I use vodka for the brewing too? It's so frustrating ahah, I'm gonna go with rum for when I try this recipe

[@gerolori]

This video is almost 5 years old and I'm finding so much value in it, thank you so much for sharing this, I wasn't even in the drinking age when you posted this! Have a good one

[@heysimmone]

I'm finding it 2 years after you and it's still going strong ❤

[@THEOZZYFUL]

This is great. I was wanting to get my son a bottle of kahlua for his birthday but I am thinking I might make him some and put it in a beautiful bottle with some extra mama love. His favourite drink is white russian.

[@Awwyeahnahmate]

How did it go?:)

[@TheFirstVivid]

I'd like to know too how was it

[@blunt785]

what a likeable and capable man, such a pleasure to watch-thank you

[@fxsrider]

I love Kahlua. I had checked my grocery store for digital coupons and saw that they had all my shopping listed. Every item, date, price etc. Got out the calculator. Wait a minute here! I spent way too much on Kahlua over a period of 4 months. Then I remembered a gal i worked with years ago mentioned she made her own Kahlua. Here I am learning how to save some coin. When he mentions viscosity it reminds me of the old Prell commercials. I now do the following to save money. Roll my own smokes. Grow my own weed. Tonight I will add to that by making Kahlua. I don't drink for socializing. I drink to enhance my electric guitar playing. Makes it sound better. I don't get drunk anymore, but I surf the edge of it at times. All while blasting the kick ass rock from my younger days. You know what I mean. ENHANCED. Makes my guitar sound awesome!!

[@monishairenejacob1073]

WOW! Thanks so much for the recipe. Here in India, it's very expensive and not easily available too. Just made a batch and it looks and tastes yum. I had searched so many recipes, but the two things I loved about your recipe was one, you used RUM and second, the VISCOSITY matches the original one. The second thing made this recipe a CLEAR WINNER. I didn't have corn syrup, so made a substitute. I'll be doing a blind tasting with family members b/w this and the original tonight. Thanks

[@1wascallywabbit]

And what was the outcome of your side-by-side taste test? Which did your family and friends prefer and/or were happy with the comparison? Verdict?

[@mariod7473]

Standing ovation for you, your recipe is the absolute best, your secret to use Karo syrup is right on point, it has the perfect consistency, very happy camper here. I tried two other recipes but yours is the only winner...

[@TimothyBakerhistorygym]

Which other ones did you try?

[@matthewpeterson3329]

I mentioned a Kahlua drink in a previous post. I called it a Dirty Mother (what we called it in Tahoe while hanging in the casinos after a day of skiing). If your bartender doesn't know what a Dirty Mother is, call it a Separator which is basically the same thing. The recipe is as follows: 1 part Kahlua 1 part Brandy 1/3 part creme or half and half. Basically, add the moo juice to taste... if you don't like a strong drink, just add a bit more milk. Pour over ice and GO! If you are feeling adventurous, we used to make something we called an Ivan O'Sanchez. We think we made it up... never bothered to see if it already existed. It is like a Dirty Mother, but undiluted by creme so it packs a bigger punch. Recipe goes as follows: 1 part Kahlua 1 part Vodka 1 part Baileys Over ice, and if you want to take some heat off the throat, add a bit more baileys or Kahlua. These drinks are perfect when it's cold out, perfect as a dessert drink, great holiday drink.

[@MobileHomeGourmet]

It's amusing how these drinks get named. When I lived in New England I liked Kahlua and cream. It was called a Sombrero. I moved to California in 1975 and it was called a Muddy River here.

[@luizleandrog]

kahlua + vodka + Baileys is called mudslide

[@rooney3303]

@@MobileHomeGourmet, I'm in western Canada. I've always known Kahlua and cream to be called a Brown Cow.

[@matthewpeterson3329]

@@luizleandrog Haha, don't I feel dumb. Thanks for the heads up!

[@lindahartman4609]

I made this during the last holiday season, '23. My instant coffee didn't do the job so I made an espresso drink and added it. Absolutely de lic ious. Thanks.

[@padcha8210]

Great video! 👍 It's well researched, accurate in terms of ingredients and measurements and calmly as well as clearly explained. I will try it later on tonight. Greetings from Germany! 👋🇩🇪🇺🇸

[@jeanettewaverly2590]

Ooooh! That looks yummy! Thank you for a very well-thought out recipe. I've always wondered why some folks fling vodka about when purporting to make liqueurs. Meyers and Karo embody the Holiday spirit in my home.

[@rodschelin3470]

I just found you on YT. I appreciate the way you explain things and the logical reasons for ingredients, etc. Easy to follow with no nonsense. Many other recipes I found use brown sugar, cheap vodka, and need to age for weeks before the flavor develops ... a bunch of foolishness. I've subscribed and look forward to viewing more of your vids.Thanks.

[@yeohyeelon2087]

I love the way he stirred the mixture before served. It reminds me of some pre-bedtime drinks my mom used to make for me when I was small.

[@stylishbartender]

Does it work in layering cocktails?

[@IceSlushi]

Great stuff! I appreciate the attention to detail and no music.

[@elvisp7403]

Best home made kahlua video I ever seen. Thank you so much. I like the way you used rum it's more smelling and soft than vodka

[@codingfun63]

just made some using my homemade neutral (vodka) i dont use rum ,i make a simple syrup using brown sugar and water ,tastes very good. the brown sugar gives it a rumish taste.

[@imichael2411]

To enhance the viscosity try using Dark Brown sugar.

[@mrkrasker9609]

A little vodka and you got a white Russian. This is the best recipe for Kahlua I have seen. The corn syrup will also keep the sugar from recrystallizing. I used to keep a small bottle of everclear in my tool bag when i worked as a tv and radio broadcast engineer. Its a grate cleaner and mixes well with a little soda.

[@50hellkat2]

Mr_Krasker i hope you were careful lighting up whatever you were smoking back in the day with all those fumes.

[@mrkrasker9609]

Hmmmm, Would you be intimating that I inhaled cannabis when i was working on 50,000 Watt radio transmitters that operated on 24,000 volts or 5 Million Watt UHF TV transmitter? or millions of dollars of broadcast equipment that if i fucked it up would have killed my career?

[@50hellkat2]

Mr_Krasker No sir i am not. Bad joke. But you did mention adding soda so i took some liberty.

[@fishfire_2999]

Hunch Punch was the drink of choice for parties in the 80s

[@fishfire_2999]

Mr Krasker No but you have already admitted the drinking the strongest alcohol on the market lmao

[@slappy8941]

Instead of corn syrup, you could use sorghum molasses, which has a very distinct taste.

[@jcboom6894]

Thank you so much, Dennis. I made Kalua about 30 years ago and will love to make it again. I love mudslides.

[@MobileHomeGourmet]

You are so welcome! --Dennis

[@bonniehatcher8198]

Excited to try this. But what do you think about using honey instead of the karo syrup? I have bees and love to use it whenever I can. Great Video, by the way.

[@MobileHomeGourmet]

If you enjoy the flavor of your morning coffee sweetened with honey, I think it would be an excellent substitution. I might try it myself the next time I make this drink. I like the idea. -Dennis

[@daddiospatio101]

Great recipe, thanks for sharing! This is so simple and easy. Other recipes call for a three hour simmer of the water mix. Always love a short cut!

[@mojoe314]

Great video! Kind of felt like I was watching Mr. Wizard's How to Make Kahlua... I will definitely try this recipe!

[@veaperl8795]

J Banst Bahahaha. ..sooo true!!

[@husmenusta]

First of all people who use %96 alcohol, is also adding water to drop to level to the %20 just like you add water to the rom. Second instead of granulated sugar, you should use candi sugar (special sugar you use for whiskey and beers) for that caramelised aroma. What I use is instant coffee, coffee beans, and filter coffee all together with %96 alcohol and water and 1ml of rum aroma. Corn syrup is really great idea!! Will definitely use that for the next batch.

[@roki5337]

Thank you sir for this recipe. I just made some using some of your tips. I used some cold brew coffee concentrate I made. With some vanilla and almond extract. Demerara sugar, dark corn syrup and rum. So smooth over ice thanks!!

[@llibressal]

I used substituted light rum, agave nectar, and a shot of esspresso. .... Tastes fantastic mixed to a white Russian.

[@300001111]

I use a mix of clear corn whiskey and honey bourbon as alcohol source for my coffee liqueur 😉☕️ honey is a good way to increase viscosity but you have to do it right otherwise the honey will separate from the mix, and now matter how much u heat and shake it will separate over and over again. To prevent this pour your alcohol into the jar (or whatever) where u mix ur coffee liqueur. Then add the honey, and shake. Shake really thoroughly until there is absolutely no more honey left on the sides and bottom of the jar. And then shake some more until it's almost creamy/foamy. Then mix in the other stuff and finish ur coffee liqueur. Like this you can store this in the fridge and the honey will never separate. It's magic ;)

[@RumbleFish69]

Thank you for this fantastic tutorial! I am sure this will prove useful as I always have these ingredients around the house!

[@JERSEYTOMATO]

Thank you - SUPER recipe very pleased with the “SMOOTHNESS, AROMA and finally TASTE” -

[@MobileHomeGourmet]

Glad you like it! -Dennis

[@carolferns67]

Hi, Can it be consumed immediately or does it need to be refrigerated and stored for a certain period before consuming.

[@MobileHomeGourmet]

It's ready to use immediately. Thanks for the question. -Dennis

[@davidfoltz8922]

Just like my Mom used to make.. That and Baileys every Christmas! :)

[@thef8ofman984]

Doubled the ingredients poured it into a jug then added a bottle of Kahlua to it. Oh Boy! Lotsa Black Russians!! Thanks.

[@mariod7473]

Great recipe, can you keep these bottles at room temperature? Can they last long? I want to make a big batch for ''myself''.......

[@MobileHomeGourmet]

I have kept some refrigerated and some bottled at room temperature. I didn't see any problems, even if kept for a long time, like longer than a month. I hope that help. -Dennis

[@Beachdudeca]

U can use ground coffee , but then u just need to filter the mixture 1st , best to use 2 filters after u let the mixture seep , u also might want to add other notes like cinnamon or the peel of citrus

[@chrisbrown3907]

Could you use molasses instead of corn syrup?

[@flyktsodatamigiland]

I like your style, Dude

[@skullquarry]

I dig your style too,man. You..Got this whole cowboy thing goin'.👌

[@grungepants]

The dude abides.

[@esmihulse515]

Hi,glad i found ur channel,I tried your recipe,it’s so yummy,doing another to have for Xmas. Tanx for this,Happy thanksgiving and Merry Xmas and a wonderful New Years!!

[@sherirex7177]

I made this the other day and it turned out perfect!!

[@1wascallywabbit]

I personally, am not much of a drinker so I haven't consumed enough to make decisions when it comes to this. I do like Kahlua and am wanting to make either Kahlua or Vanilla extract to give as gifts for the holidays. Since this recipe has been posted for awhile but your review is rather recent...may I ask you if there's anything you'd change? As mentioned, a lot of people use the stronger forms of alcohol...Do you wish recipe was used the stronger alcohol? Did you use a light or dark Rum...would it make much of a difference? Anything you could share, I'd truly be grateful and appreciative of. Thank you in advance!

[@jacobduke4955]

May not be the most popular video but definitely the most informative, great video

[@neen42]

Kalua is at least $22 for a 5th here. Bought Copa de Oro for about $9. Not quite as good, but good enough for me! Definitely would try making my own - might try making a simple syrup of coconut sugar and Gosling's Black Seal for my rum. Would be thinner, but the flavor would definitely make up for it!

[@squirrelcovers6340]

Best recipe I tried so far.

[@MobileHomeGourmet]

Happy to hear that! -Dennis

[@AdmiralPreparedness]

I've always wanted to make my own but it was the cost of vanilla that killed the idea. I found a good source for the vanilla beans and so I will make my own when it gets here. Thanks for the how to video.

[@matthewpeterson3329]

Well, it's holiday season of year 4. This recipe is still the best I have found... I've tried a few others that are just shortcuts, but none compare. An update to my findings of how the Kahlua ages over time are as follows: I have kept my 8 oz. canning jars full of home brewed Kahlua in a hall closet, so it is generally 65 to 77 degrees year around, dry and dark. The 3 year old brew is just as delicious as the 2 year old and 1 year old, with a very small amount of sediment in the bottom of the jar in each year's sample. I think this is just a tish of the espresso powder that never completely dissolves, but it makes absolutely no difference. At this point, I think it's safe to say that if you have the discipline to save it that long (or just forgot about it) it would still be good to drink in 5 or more years. I stick to my previous comments that waiting 6 weeks after brewing yields a very smooth and creamy product. Waiting longer will not change much at all, but if you are making it for gifts, give it at least 6 weeks to rest before. I did my last batch on Halloween, and sampled them all last night... so damned good. As always, thanks to Mobile Home Gourmet for this awesome recipe!!!

[@MobileHomeGourmet]

I like how you're putting this formula to the test. A good outcome too. -Dennis

[@oliverstrid4545]

awesome recipe and i how you explain everything wich makes it easy, i tried this and it's so close to real kahlua, here in sweden were i live it's stupid expensive for a bottle of kahlua.

[@annakrause521]

Hi love it. can you use honey or maple syrup .

[@MobileHomeGourmet]

Yes, but they would change the flavor, especially the maple syrup. --Dennis

[@klopaor6590]

Pls teach us how to make homemade creme de cacao! Pls!??

[@vstarcruiser7141]

Hi there First time seeing your channel for me.... Question is what is the savings dollar wise? A big thank u!!!

[@MobileHomeGourmet]

Where I live (near a Costco) there isn't much savings. It's more about the pleasure of sharing with others something I made myself. Thanks for the question. --Dennis

[@JohnDoe-yt9kw]

Haha, I love your reaction to the other videos on youtube. I too, watched several before yours....Your video, to my knowledge (which was acquired all of...2 hours ago) is the best on the subject! I just tried the recipe out (sans the corn syrup, 'didn't have any), it's cooling a bit in the fridge before I try it. Thanks!

[@LaCheshireChat]

I use a similar method adding homemade chocolate syrup, simple syrup instead of Karo and dark RUM. I guess mine is more like Tia Maria. It does make a nifty hostess gift!

[@brendandlima984]

Shouldn't we add the rum after the liquid has cooled?

[@MobileHomeGourmet]

You can, but the other ingredients cool the liquid enough to cause little evaporation. If everything is hot the alcohol loss is only about 15%. vinepair.com/articles/heres-how-much-alcohol-evaporates-out-of-hot-drinks/

[@brendandlima984]

@@MobileHomeGourmet Thanks for your reply. Do we need to refrigerate the Kahlua? I am asking about the bottle you made i.e. before adding the half and half.

[@MobileHomeGourmet]

I left a bottle at room temperature for a long time and nothing ever went bad. --Dennis

[@brendandlima984]

@@MobileHomeGourmet Thanks Dennis

[@Kravallklang]

I just made this, and my man! Great tasting kahlua! My black russian has never been this balanced.

[@Benbretti]

Dang! Another piece of gold!! My Grandma used to make this (she was a mean and very prejudice imbecile, mean to my Momma too, but she made great kahlua). Fantastic episode as always, thank you for sharing this Dennis! Gonna try this recipe for the upcoming holiday! Hey, PLEASE do an episode for taquitos. My last attempt would have made the record book of failures. LOVE to see a favorite Master nail it and show me. Cheers to you Mr. Awesome! :-)

[@mneff69]

lol about your granny... Yes Dennis taquitos sound like a great item.

[@Benbretti]

YES!!! (thanks Mark!) By the way, I totally agree with your notions of liquor for this recipe; Kahlua is not intended to knock your bumpers off, more of a yummy comfort drink.

[@manhasnoname20yearsago67]

What kinda rum did you use? Will Any dark rum would do?

[@tobywinter1]

I'm curious if you were satisfied with the viscosity of the finished product. I wondered if it wouldn't have had a bit more if you used more Karo and less white sugar in the recipe. I would think the Karo is essentially sugar syrup.

[@MobileHomeGourmet]

Yes, you're right about the Karo. It is sugar syrup and using more of it and less sugar would make a thicker Kahlua. I have a bottle of genuine Kahlua and it is kind of watery. Comparing it to my homemade, the viscosity is close. The flavor is very close too. Thanks for the thoughtful comment. -Dennis

[@theyelloweyedog]

So, did this have the thicker texture ?

[@MobileHomeGourmet]

Yes, slightly thickened. It's not like maple syrup, but it's not watery either.

[@patriciamckay384]

Do you have a recipe on how to make corn syrup as I can’t get that here?

[@MobileHomeGourmet]

I don't have a recipe for it. Honey is supposedly a good substitute, but it's sweeter; so use less. I hope that helps. -Dennis

[@mimosveta]

I don't know why I do these things. this isn't available in my country, so I came here to find a recipe, to make it, so I can try it... there's no way for me to know if I made it right, and if it tastes right, but there we go - that said, what could I use instead of corn syrup? I know it's available in my country in some sweets, but I avoid eating those anyway, and besides, I have no idea where I could find it, as a consumer. We have honey, agave, maple syrup.. I saw you said no to maple, what about agave? or something else? we have granulated fructose, can I just make syrup using that? would it affect the taste too much?

[@MobileHomeGourmet]

I Googled "substitute for corn syrup" and one recommendation was agave nectar. Another was "simple syrup" made of 1 cup sugar dissolved in 1/4 cup warm water. I hope that helps. --Dennis

[@christinamangelo]

Try living in Australia it starts at $40 and upwards you are lucky to get it so cheap.

[@wojiaohihi]

Thank you so much for the recipe

[@Nobox4me]

Great video. Thanks! Some questions: Can you use brown sugar? Should you wait to let it develop flavors? I saw on Ramseys Uncharted from India this woman ages it 2 months. ??

[@MobileHomeGourmet]

Hi Jay. I never tried brown sugar. It would change the flavor some, but I think it would work fine. I don't see any need to age this Kahlua. If there were whole vanilla beans in it, aging would let the flavor develop. I hope that helps. --Dennis

[@Nobox4me]

@@MobileHomeGourmet Thanks for you feedback!

[@TheMrpiggyboy]

Great choice apron for making Kahlua. Rum is the way to go.

[@naomieleonora]

I made it in one batch, it's really good 👍. Today I made it the 2nd batch.

[@MobileHomeGourmet]

Glad you liked it.

[@mazjocas5914]

Great video :) I make mine little bit different, I cold infuse vodka with espresso beans for couple of hours till its get nice coffee taste and not to bitter. Then i simply cut it with simple syrup two 20% :) works very well and has long shelf life.

[@Deborah-qn7cw]

Maz Jocas I love Espresso vodka

[@anfello9870]

Hi Dennis.. thanks for the recipe. If I want to make a more delicious coffee liqueur than Kahlúa, what ingredients should I add/change? Do I need to use a good (expensive) dark rum and a freshly brewed real espresso? Please kindly advise. Thanks.

[@MobileHomeGourmet]

I don't know. I was just following a recipe in a book. You might want to experiment.

[@anfello9870]

@@MobileHomeGourmet Ok no problem. I will try it. Thanks anyway.

[@UnenthusiasticPerson]

Cool video. How long will this keep?

[@MobileHomeGourmet]

I still have plenty from making this in early December. It will say it keeps as long as it takes to drink it. -Dennis

[@ardakaraoglanyan6319]

Hello Sir! In Turkey it's pretty cheap to get ready distilled liter of sugar beet %96 alcohol . Is there any way i can turn that to Vodka/Gin/Whiskey/Liquor or more important for me that Rum? Thank you in advance :)

[@tholian_web]

He doesn't specify in his recipe whether to use light rum or dark rum. Can anyone tell me which is better?

[@MobileHomeGourmet]

I use dark rum. -Dennis

[@lnixon236]

Do you use dark, amber or light rum?

[@MobileHomeGourmet]

At 2:09 in the video you can see the bottle is dark rum. Thanks for the question.

[@trustnoone3285]

Your recipe's are all right on point.

[@Frontpagefab]

Where do you get the bottles?

[@MobileHomeGourmet]

They're available on Amazon.com. Search for "stopper bottles" and you'll see them. -Dennis

[@Frontpagefab]

@@MobileHomeGourmet Thanks Dennis.

[@digrinha5350]

this video is so calming

[@skmarrama]

I totally appreciate this! I am thinking of making homemade Kahlua to give as a gift but all recipes call for letting it steep for weeks. This is more of what I’m seeking! Have you ever used dark corn syrup instead of light? Just wondering about the taste difference.

[@MobileHomeGourmet]

I haven't experimented with dark corn syrup, but my understanding is that it is slightly sweeter. It might make a difference in some baking, but for this recipe it probably would work okay. Again, I haven't tried it. It would be worth trying. -Dennis

[@skmarrama]

Mobile Home Gourmet ASMR thanks Dennis! I actually prefer dark corn syrup in pecan pie. It gives a richer flavor. (I an Southern)I may need to experiment with it. Ive never been a huge Kahlua fan so may need to find a couple of taste testers to give it a try.

[@skmarrama]

Mobile Home Gourmet ASMR i used your recipe, and made 2 batches. Very good! I made a batch with light corn syrup and the other with dark. That was the only modification. I then poured both into separate containers and took it to a friends for a taste test. Both were excellent! But I got a wow with the dark syrup. I did not talk about the differences until after the taste test. I think that almost-molasses base to the dark syrup gave it an extra richness. That’s my report. I wanted to let you know how it came out. I really appreciate the simplicity of this recipe and your commentary as you spoke through the process. I’m looking for kitchen based gifts and this is one I’m considering.

[@MobileHomeGourmet]

@@skmarrama Thanks for sharing the results of your test. I will probably be making Kahlua this month; so this time I'll look for dark corn syrup. -Dennis

[@chrisbrown3907]

@S Hunt have you considered using molasses instead of dark corn syrup?

[@kathleenwalton3311]

Do you know about how much it cost to make your own compared to buying it?

[@maxv.4135]

i think i never subscribed that fast, the bob ross vibes are insane here :))) keep it up

[@ectoplasmicentity]

Great video thanks. It looks like you filmed this in the 90's which is awesome!

[@NoiseOverMusic]

Some recipes call for letting it sit for a while to enhance taste, is this worth it?

[@MobileHomeGourmet]

I don't see any improvement over time. However, if a different recipe uses a vanilla bean rather than extract, waiting would allow time for more flavor to come out of the bean. -Dennis

[@crgaillee]

Isnt the drink you made a white Russian?

[@MobileHomeGourmet]

Almost. A White Russian cocktail also contains vodka. Thanks for the question. -Dennis

[@thesupercharged_official]

Hi. Can glucose syrup be used in place of corn syrup?

[@MobileHomeGourmet]

Most glucose syrup is made from starch from corn. I never tried it, but it might work the same. -Dennis

[@thesupercharged_official]

@@MobileHomeGourmet I checked the label and it read that this one is made from wheat starch. However, the viscosity looks exactly like corn syrup.

[@borantandogan5524]

hi, it's hard for me to acquire vanilla extract, I don't know why but it's rather rare in my country. can I substitute it with vanilla beans or vanilin sugar? if so, how much should I use? thanks.

[@cdici511111]

I'm not the video creator, but I know 1 vanilla bean=1 ounce vanilla extract(which is how much he specified) The vanills bean needs about 30 days in cool dark place to extract/infuse it's flavor.

[@cancelchannel3394]

2 cups of water and 4 cups of sugar reduced down to the thickness of Karo syrup, if you don't have Karo syrup

[@parkerperry7800]

the best one I have ever made!!!

[@williamfnata6342]

Thank you.

[@MobileHomeGourmet]

You're welcome!

[@kellybello2707]

make a video on the best burger

[@walterdowns2322]

Great video but missing one point should you use white Amber or dark rum

[@Beno32145]

i think either a amber or even a spiced rum could work ok

[@intentionaloffside8934]

He uses Dark

[@SteveV2023]

You never heated it??

[@MobileHomeGourmet]

Yes I did. At 4 minutes I explain heating it and at 5 minutes I say how hot the liquid is when I add the coffee.

[@markr.1584]

Great job. Thanks

[@jakematic]

Your watch cloaking device failed momentarily Dennis! Love to do the "Where's Waldo in the Pick-Up?" when you mention them on the blog. But hey... at least I wasn't distracted by your hair this time :) Will definitely be making this when I make my annual batch of Christmas in a bottle next week. The store bought I like, but it is way too sweet.

[@MobileHomeGourmet]

LOL. You found the Easter egg. Your "cloaking" comment gave me a good laugh. Thanks.

[@SlayerDarkRaver]

Thanks for this. I'm definitely going to try this recipe at home :)

[@naveshkumar]

I feel relaxed after watching this.

[@billparadiso721]

Today's market value is around 34 dollars for 750 ML bottle