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Makes about 2½ cups (600ml).
By Dennis W. Viau; modified from several recipes.

Making Kahlúa is easy. In this recipe I tried to stay true to the original, using rum rather than vodka or brandy and corn syrup for a smoother texture.

Note: Multiply the following proportions to make larger amounts. Some people make this by the gallon and give bottles away as gifts.


½ cup (120ml) water
¾ cup (150g) granulated sugar (can be increased to 1 cup (200g))
1 tablespoon instant coffee
½ cup (120ml) light corn syrup
1 teaspoon vanilla extract
1 cup rum


Combine the water and sugar in a saucepan and heat to dissolve the sugar, stirring often, heating to near a boil. Remove from the heat and add the coffee; stir to dissolve. Add the corn syrup and vanilla, stirring to blend. Add the rum and blend thoroughly. Allow the mixture to cool, then bottle.

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