Bring the first two ingredients to the boil and simmer for 5min, making sure the sugar is melted Cool for a few min., then add the coffee.Slowly bring back to the boil then add the vodka & vanilla bean.
Place every thing into a flagon/2Ltr bottle. (it's best to put the sliced vanilla bean into the bottle first)
Screw on lid tight and tip daily for 2 weeks.
After two weeks, strain through muslin to remove the vanilla bean seeds. Pour into bottles. If you have a kahlua bottle even better.
They, the friends, will not be able to tell bought from home made.
A quicker way/shortcut
If you need it tomorrow, instead of the vanilla bean use a small bottle of vanilla essence. Put the whole lot into the fridge to cool and it can be used that day/next day. BUT IT WILL TASTE LIKE HOME MADE. If you take the time and do it as above. There is no way people can tell the difference to the expensive bought Kahlua.
Claire, I have made this Kahlua recipe and then come back and noticed in your reviews that it is meant to ne 50g not 500g of coffee. So are you able to help me out and tell me how I can somehow save what I have made with 500g of coffee. As it is way too strong and I don't want to waste what I have already made. Thanks - 12 Sep 2011