Kahlua is a coffee flavored liqueur that originates from Mexico. The region is known for growing coffee beans and sugar cane, which merge in this spirit as if it was grown together. Rum, as you may or may not know comes from sugar cane. So this is gluten-free by default. Used in many desserts, it’s the heart and soul of a favorite of mine: The White Russian. Kahlua and vodka over ice, topped with soymilk (traditionally half and half or cream).

This recipe also makes a great gift for the holidays and such. If you plan on shelving it for long period before using, consider flavoring with a split vanilla bean, left in the bottle. If consuming right away use vanilla extract. You can switch out the alcohol if you prefer a simpler flavor. Vodka or 151/Everclear are good choices. Traditional Kahlua is made with rum, I just spiced it up a little with gold spiced rum. Typical recipes call for powdered instant coffee, which is downright sacrilegious. This recipe calls for cold brewed coffee concentrate, letting the natural flavor of the coffee mingle with the spiciness of the rum!

Homemade Spiced Kahlua (makes 750 ml)

Combine the water and coffee in a large jar, shake or stir to distribute the grounds. Set out overnight or for about 12 hours. You’re essentially making 2 cups of cold brewed coffee.

Using a strainer (lined with a coffee filter- optional), strain the coffee of the grounds. Place 1/2 cup of the coffee in a small sauce pan with the sugar. Cook on low, just until the sugar is completely dissolved. Allow to cool completely. Pour the spiced rum into an empty 750ml bottle. Then funnel in the sugar-coffee. Next, the plain coffee-concentrate. There might be a tiny bit left. Top up the bottle with the vanilla or add your vanilla bean.

Shake the bottle and let sit for about 8 hours for the flavors to mingle and the sugar to combine with the alcohol. If using a vanilla bean, let sit for at least 4 days. Enjoy over ice with or without chilled nondairy milk.