Coffee Liqueur – a take on Kahlua

A very easy to prepare homemade Coffee Liqueur- a spot on take on Coffee Liqueurs.!!

Liqueurs are high alcohol, high sugar drinks which are often flavored with herbs, nuts , coffee chocolate etc. Well, I had often come across liqueurs in numerous recipes, and they always left me wondering as to how I could get mt hands on it. Well, sadly it was not to be. A coffee liqueur is quite unheard of in India. I always imagined what it would be like to have that special “kick” in the cake, or a slice of that yummy tiramisu or a slice of blue cheese. But these were all part of the ” want to’s” and also the “have nots”.

After much waiting I got a chance to have a sip of this legendary after dinner drink at an uncles place on my visit to Muscat, Oman. I was disappointed. The drink was as tasty as I imagined, but it was heavy and slimy on the tongue. On my return home to Bahrain, I knew I could make it at home. After much searching I found a recipe which I toned to suit my taste.



  • Fresh ground coffee – 3/4 cup
  • Water – 2 cups
  • Sugar – 2 cups
  • Vanilla Pod -1 split or Vanilla essence -1 Tsp
  • Vodka – 3 cups


  • In a clean saucepan, bring the water, coffee and sugar to a boil.
  • Reduce the flame and let boil for 10 minutes stirring well till the flavor is nicely obtained and the house smells like Starbucks.
  • Switch off the flame and leave to cool on the counter.
  • Have a large glass jar / bharni ready.
  • Once cooled, add the coffee mixture, vanilla pod and the vodka into the jar and give it a stir. Keep covered in a dark place for 21 days. Take care to give the contents a twirl once everyday for the 21 days. this time period is essenial for the alcohol and the coffee mixture to blend together. Else we would have seperate layers of coffee mix and alcohol floating about and it is indeed quite unpleasant to drink.
  • On the 22nd day strain the coffee liqueur. Discard the coffee grounds and the vanilla bean. Pour the liqueur into a clean bottle and use as desired.
  • This is not a very thick liqueur. I use it quite liberally as a soaking liquid (mixed with water)  for my cakes, as an after dinner drink, in my coffee and to anything that needs that extra zang..!! You can keep it for 2 months.

I made this for our Christmas party.  It was hugely appreciated and enjoyed. Do you like it?? Try it and tell me..


    • Anzz says:

      I know exactly what you mean. Kahlua not being available is what made me make this in the first place. And it makes a world of difference in the cake. Try it , its lovely..

  1. Rejani says:

    Can I use the kerala type coffee powder (nadan kappi podi) for this ? And can you please tell the measurements in any units as kg.. (sugar, vodka, coffee powder)?

  2. Anubhav Bora says:

    thank you so so much, i have been looking up for coffee liqueur since the day i saw The Big Lebowski, now i can have this for my birthday 😀 which is on 22nd of May.. but is a 11 day window enough?? I checked out other blogs no one mentioned the 21 days ordeal. Thank you in advance 🙂

    • Anzz says:

      Hi Anubhav, nice of you to drop by. Ideally the longer the coffee is kept, the stronger the taste. It needs time to combine with the alcohol, and the full flavor to develop. HAving said that, you can have it on 22nd. it would still taste nice though not completely full.

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