Reviewed: Jan. 5, 2003

A friend gave me homemade coffee liqueur several years ago and I just loved it. She made it with vanilla beans. I was thrilled to find this recipe that uses vanilla extract. Vanilla beans are extremely expensive when you are making as large of quantity as I did. I made it for my husband to share with his co-workers and our various friends. It is delicious and I plan to make again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ELISE BRYANT

Reviewed: Jan. 4, 2003

I've been using a similar recipe for years as Christmas gifts, and it is always appreciated. We love to serve it over ice cream, or mixed in milk. I even put about 1/2 cup in chili con carne. My recipe only uses 2 cups boiling water and a pint of brandy or vodka. Instead of the vanilla extract I use a vanilla bean cut in half and added to two clean bottles. It then sits for 60 days. This recipe is quicker to the finished product, but I still prefer the "fermenting" process. The recipe was given to me by an Army nurse at Fort Leavenworth, Kansas in 1966.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

MUFFINLADY

Cooking Level: Expert

Home Town: Newburgh, New York, USA

Living In: Great Falls, Montana, USA

Reviewed: Jun. 2, 2001

I received this liqueur in a gift exchange and I LOVE IT!! I have even made it for gifts myself. Great flavor!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

TEETEEKAY

Reviewed: Dec. 2, 2000

WOW! That was some powerful stuff, but enjoyed by all.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MARLYFRENCH

Reviewed: Oct. 28, 2000

I've been using this recipe for years. At times I've run out of ingredients and have substituted with poor results. I always come back to this recipe for excellent results, simplicity and a good kahlua substitute!

Was this review helpful? [ YES ]
47 users found this review helpful