This is one of my most viewed items on my blog. My Kahula. I thought I would share it again.
I start with 4 cups coffee (recipe says Yuban, which I used but I shopped for price) in a kettle with 1 1/2 quarts plus 1 cup water. Bring to a boil, then simmer for 25 minutes. Let cool and strain. I strained mine twice so I wouldn’t get a lot of fine coffee grounds. I strained through a double layer of cheesecloth the first time but I still had sediment. So this time I used a tea towel and wrapped a wooden spool through the ends to make the twisting easier. Once strained, add 3 quarts water with 7 cups sugar and bring to a boil and simmer for 5 minutes. Completely cool. Then add 2 ounces pure vanilla, 1/3 of a fifth of vodka and a fifth Everclear or Clear Spring. ( I used Clear Spring).
add vodka, vanilla and Clear Spring
add all of it
then pour into bottles. Save those bottles. You can use at least one from this batch (Clear Spring)
I ended up with 6 fifths plus a little in another bottle. Hopefully I’ll get my bottles back. It took a while to accumulate these.
Store the bottle in a dark, cool spot for about 3 weeks. I collect these anywhere I can. I just make sure they have a screw lid. Wash in dishwasher and allow to completely dry. Note: I did not create this recipe, my girlfriend makes it and gave it to me.