Homemade Kahlua and Vanilla Sugar

A white Russian is one of my favorite non-whiskey cocktails, and for good reason: they’re delicious. However, I make mine with homemade Kahlua made with vanilla sugar, which sounds bougie for an ingredient within an ingredient. I swear it’s actually an important pantry staple once you make it for the first time and begin incorporating your vanilla sugar into everything.

I’m not kidding, vanilla sugar ups your game in everything from an iced coffee to scratch-made hot chocolate and homemade whipped cream. My key lime pie is never more impressive than when my whipped cream layer features hundreds of little black specks. Vanilla-speckled and lightly sweetened whipped cream is also extra delicious for licking off of any body part.

Before I get to the Kahlua recipe, I’m going to start off with how to make the vanilla sugar that I’ll need for my Kahlua.

Vanilla Sugar:

Ingredients:
4 c. sugar, divided
1 vanilla bean pod

Directions:

Fill a quart-sized jar approximately half-full with sugar.
Split the vanilla bean pod along the length of the pod with a sharp knife.
Using the back of the knife, scrape the pulp and beans out of the pod and into the jar. Drop the outer pod pieces into the jar.
Use a combination of shaking the jar with the lid on and mashing the pulpy bits against the inside of the jar with the back of a spoon to begin releasing the beans into the sugar.
Fill the jar with the rest of the sugar, shake again to distribute, and top with the lid. Shake the jar occasionally when you remember to over the course of the next week.
In a week, begin enjoying your homemade vanilla sugar in drinks, desserts, and more.

After allowing your vanilla sugar to age and dry out with regular shaking, you can use it to make your Kahlua recipe. I included some different steps to make a more coffee-concentrated flavor or a sweeter style of Kahlua closer to the storebought version. Try both to determine which style of Kahlua you prefer.

Homemade Kahlua:

Ingredients:
3 c. strong coffee
½ c. vanilla sugar (up to 1 c. for sweeter liqueur)
¾ c. dark or black spiced rum

Directions:

For concentrated coffee flavor:

Add coffee and vanilla sugar to a pot on the stovetop and reduce over medium-high heat 15-30 minutes to concentrate the flavors and begin infusing the vanilla into the coffee base.
Pour coffee and sugar mixture into a quart-sized jar.

For traditional flavor:

Measure fresh hot coffee and vanilla sugar into a quart-sized jar. Do not reduce on stovetop first. Use ¾-1 c. of vanilla sugar. Stir to dissolve sugar.
Allow contents of jar to cool completely before adding your rum.
Wipe the mouth of the jar with a damp paper towel before sealing with the lid to prevent sticking the next time you open the jar.

Finally, when I have a fresh batch of homemade Kahlua available, I like to make white Russians. However, I’m not really a fan of the traditional recipe for white Russians, and you might like yours differently than I like mine. I prefer mine with mostly Kahlua, then a splash of vodka and a healthy dose of cream. You might prefer a 1:1:1 ratio, or 4:2:1 if you prefer a darker cocktail.

White Russian Cocktail:

Ingredients:
Homemade Kahlua
Vodka
Cream or half & half
Ice

Directions:

Add your ingredients together in whatever ratio tastes good to you. Ignore the haters and enjoy your homemade Kahlua. (Omit dairy if you prefer black Russian cocktails.)

Let me know what you make with your vanilla sugar or homemade Kahlua in a comment below (or fill out the form on the contact page if you’re shy). If you liked these gluten-free recipes, try out one of my desserts to pair it with! Check out my banana bread with rum caramel glaze or my highly requested key lime pie recipe.