Anyone have a good one, and is willing to share? Thanks.

Paul Barrett

Paul & Robin Barrett wrote:
> Anyone have a good one, and is willing to share? Thanks.
>
> Paul Barrett

2 Cups triple strength coffee (fresh roasted/ground - highest quality
available to you). That is three *heaping* tbs. coffee per 8 oz.
Add neutral spirit alcohol - everclear or its equivalant (good moonshine?)
to achieve about 60 proof (30%).
Add sugar to taste.
Splash of pure vanilla extract (optional).
Properly called Cafe Rica without the vanilla.
Serves far too few. Hell of a buzz!
Better; double the recipie.
Regards.
Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

Paul & Robin Barrett wrote:
> Anyone have a good one, and is willing to share? Thanks.
>
> Paul Barrett

2 Cups triple strength coffee (fresh roasted/ground - highest quality
available to you). That is three *heaping* tbs. coffee per 8 oz.
Add neutral spirit alcohol - everclear or its equivalant (good moonshine?)
to achieve about 60 proof (30%).
Add sugar to taste.
Splash of pure vanilla extract (optional).
Properly called Cafe Rica without the vanilla.
Serves far too few. Hell of a buzz!
Better; double the recipie.
Regards.
Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

"Ken Davey" > wrote in message
...
> Paul & Robin Barrett wrote:
> > Anyone have a good one, and is willing to share? Thanks.
> >
> > Paul Barrett
>
> 2 Cups triple strength coffee (fresh roasted/ground - highest quality
> available to you). That is three *heaping* tbs. coffee per 8 oz.
> Add neutral spirit alcohol - everclear or its equivalant (good moonshine?)
> to achieve about 60 proof (30%).
> Add sugar to taste.
> Splash of pure vanilla extract (optional).
> Properly called Cafe Rica without the vanilla.
> Serves far too few. Hell of a buzz!
> Better; double the recipie.
> Regards.
> Ken.

Assuming it isn't drunk immediately, could I make lots of this. How long
would it keep - and how would it be stored? I've got strong, strong vodka
in my cupboard that visitors from Poland always bring us. Just thinking
that perhaps I can make Christmas kahlua with it and use as gifts.

Elaine

"Ken Davey" > wrote in message
...
> Paul & Robin Barrett wrote:
> > Anyone have a good one, and is willing to share? Thanks.
> >
> > Paul Barrett
>
> 2 Cups triple strength coffee (fresh roasted/ground - highest quality
> available to you). That is three *heaping* tbs. coffee per 8 oz.
> Add neutral spirit alcohol - everclear or its equivalant (good moonshine?)
> to achieve about 60 proof (30%).
> Add sugar to taste.
> Splash of pure vanilla extract (optional).
> Properly called Cafe Rica without the vanilla.
> Serves far too few. Hell of a buzz!
> Better; double the recipie.
> Regards.
> Ken.

Assuming it isn't drunk immediately, could I make lots of this. How long
would it keep - and how would it be stored? I've got strong, strong vodka
in my cupboard that visitors from Poland always bring us. Just thinking
that perhaps I can make Christmas kahlua with it and use as gifts.

Elaine

elaine wrote:
> "Ken Davey" > wrote in message
> ...
>> Paul & Robin Barrett wrote:
>>> Anyone have a good one, and is willing to share? Thanks.
>>>
>>> Paul Barrett
>>
>> 2 Cups triple strength coffee (fresh roasted/ground - highest quality
>> available to you). That is three *heaping* tbs. coffee per 8 oz.
>> Add neutral spirit alcohol - everclear or its equivalant (good
>> moonshine?) to achieve about 60 proof (30%).
>> Add sugar to taste.
>> Splash of pure vanilla extract (optional).
>> Properly called Cafe Rica without the vanilla.
>> Serves far too few. Hell of a buzz!
>> Better; double the recipie.
>> Regards.
>> Ken.
>
> Assuming it isn't drunk immediately, could I make lots of this. How
> long would it keep - and how would it be stored? I've got strong,
> strong vodka in my cupboard that visitors from Poland always bring
> us. Just thinking that perhaps I can make Christmas kahlua with it
> and use as gifts.
>
> Elaine

The nature of the beast insures a long shelf life - asuming that it actually
makes it to the shelf
The secret is to end up reasonably close to 60 proof (30% alcohol). If you
know the proof of that strong vodka you can do the math.Over 60 proof makes
for a bad taste. Under - well - matter of preference - to a point.
Nothing written in stone here.
Experiment - have fun.

Ken.
--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

elaine wrote:
> "Ken Davey" > wrote in message
> ...
>> Paul & Robin Barrett wrote:
>>> Anyone have a good one, and is willing to share? Thanks.
>>>
>>> Paul Barrett
>>
>> 2 Cups triple strength coffee (fresh roasted/ground - highest quality
>> available to you). That is three *heaping* tbs. coffee per 8 oz.
>> Add neutral spirit alcohol - everclear or its equivalant (good
>> moonshine?) to achieve about 60 proof (30%).
>> Add sugar to taste.
>> Splash of pure vanilla extract (optional).
>> Properly called Cafe Rica without the vanilla.
>> Serves far too few. Hell of a buzz!
>> Better; double the recipie.
>> Regards.
>> Ken.
>
> Assuming it isn't drunk immediately, could I make lots of this. How
> long would it keep - and how would it be stored? I've got strong,
> strong vodka in my cupboard that visitors from Poland always bring
> us. Just thinking that perhaps I can make Christmas kahlua with it
> and use as gifts.
>
> Elaine

The nature of the beast insures a long shelf life - asuming that it actually
makes it to the shelf
The secret is to end up reasonably close to 60 proof (30% alcohol). If you
know the proof of that strong vodka you can do the math.Over 60 proof makes
for a bad taste. Under - well - matter of preference - to a point.
Nothing written in stone here.
Experiment - have fun.

Ken.
--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

On Mon, 13 Dec 2004 23:44:09 -0500, "elaine"
> wrote:

> Assuming it isn't drunk immediately, could I make lots of this. How long
> would it keep - and how would it be stored? I've got strong, strong vodka
> in my cupboard that visitors from Poland always bring us. Just thinking
> that perhaps I can make Christmas kahlua with it and use as gifts.

For an extra special & tasty brew, make your kahlua 1 part
brandy, 2 parts vodka.

sf
Practice safe eating - always use condiments

On Mon, 13 Dec 2004 23:44:09 -0500, "elaine"
> wrote:

> Assuming it isn't drunk immediately, could I make lots of this. How long
> would it keep - and how would it be stored? I've got strong, strong vodka
> in my cupboard that visitors from Poland always bring us. Just thinking
> that perhaps I can make Christmas kahlua with it and use as gifts.

For an extra special & tasty brew, make your kahlua 1 part
brandy, 2 parts vodka.

sf
Practice safe eating - always use condiments

On Mon, 13 Dec 2004 23:34:50 -0600, "Ken Davey"
> wrote:

> Over 60 proof makes
> for a bad taste. Under - well - matter of preference - to a point.

The first Kahlua I made used 100 proof vodka and it was
absolutely fabulous.

sf
Practice safe eating - always use condiments

On Mon, 13 Dec 2004 23:34:50 -0600, "Ken Davey"
> wrote:

> Over 60 proof makes
> for a bad taste. Under - well - matter of preference - to a point.

The first Kahlua I made used 100 proof vodka and it was
absolutely fabulous.

sf
Practice safe eating - always use condiments

On Wed, 15 Dec 2004 07:45:17 GMT, sf > wrote:

>On Mon, 13 Dec 2004 23:34:50 -0600, "Ken Davey"
> wrote:
>
>> Over 60 proof makes
>> for a bad taste. Under - well - matter of preference - to a point.
>
>The first Kahlua I made used 100 proof vodka and it was
>absolutely fabulous.

The recipes I have for making liqueurs, and limoncello in particular,
call for 100 proof vodka.

Speaking of which, I need to buy some so I can get cracking on this
limoncello, so we can taste it before I leave the bay area....

Christine

On Wed, 15 Dec 2004 07:45:17 GMT, sf > wrote:

>On Mon, 13 Dec 2004 23:34:50 -0600, "Ken Davey"
> wrote:
>
>> Over 60 proof makes
>> for a bad taste. Under - well - matter of preference - to a point.
>
>The first Kahlua I made used 100 proof vodka and it was
>absolutely fabulous.

The recipes I have for making liqueurs, and limoncello in particular,
call for 100 proof vodka.

Speaking of which, I need to buy some so I can get cracking on this
limoncello, so we can taste it before I leave the bay area....

Christine

Christine Dabney wrote:
> On Wed, 15 Dec 2004 07:45:17 GMT, sf > wrote:
>
>> On Mon, 13 Dec 2004 23:34:50 -0600, "Ken Davey"
>> > wrote:
>>
>>> Over 60 proof makes
>>> for a bad taste. Under - well - matter of preference - to a point.
>>
>> The first Kahlua I made used 100 proof vodka and it was
>> absolutely fabulous.
>
> The recipes I have for making liqueurs, and limoncello in particular,
> call for 100 proof vodka.
>
> Speaking of which, I need to buy some so I can get cracking on this
> limoncello, so we can taste it before I leave the bay area....
>
> Christine

When I guggested 60 proof I was speaking of the finished product. !00 proof
vodka would be diluted by the coffee.
For example;
2 cups 100 proof vodka added to two cups coffee (0 proof) = 50 proof
product.

Regards.
Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

Christine Dabney wrote:
> On Wed, 15 Dec 2004 07:45:17 GMT, sf > wrote:
>
>> On Mon, 13 Dec 2004 23:34:50 -0600, "Ken Davey"
>> > wrote:
>>
>>> Over 60 proof makes
>>> for a bad taste. Under - well - matter of preference - to a point.
>>
>> The first Kahlua I made used 100 proof vodka and it was
>> absolutely fabulous.
>
> The recipes I have for making liqueurs, and limoncello in particular,
> call for 100 proof vodka.
>
> Speaking of which, I need to buy some so I can get cracking on this
> limoncello, so we can taste it before I leave the bay area....
>
> Christine

When I guggested 60 proof I was speaking of the finished product. !00 proof
vodka would be diluted by the coffee.
For example;
2 cups 100 proof vodka added to two cups coffee (0 proof) = 50 proof
product.

Regards.
Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

"Paul & Robin Barrett" > wrote:

>Anyone have a good one, and is willing to share? Thanks.

For a quick & dirty cheap shortcut to a very-close-to-Kahlua beverage,
mix equal parts of coffee brandy & creme de cocoa.

Jim

"Jim Elbrecht" > wrote in message
...
> "Paul & Robin Barrett" > wrote:
>
>>Anyone have a good one, and is willing to share? Thanks.
>
> For a quick & dirty cheap shortcut to a very-close-to-Kahlua beverage,
> mix equal parts of coffee brandy & creme de cocoa.
>
> Jim
>


* Exported from MasterCook *

Beverages: Kahlua-Homemade

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
4 cups sugar
2 ounces instant coffee granules -- 1 cup
2 cups vodka
6 ounces REAL vanilla extract -- 6-8 ozs

Bring water and sugar to a rolling boil; stir and boil 2minutes. Add coffee
granules; remove from heat, stir until well disolved.

Add vodka and vanilla, stirring well.

Bottle in dark bottles, store tightly capped for 2 weeks before using.

- - - - - - - - - - - - - - - - - - -

"Kswck" > wrote in message
...
>
> "Jim Elbrecht" > wrote in message
> ...
>> "Paul & Robin Barrett" > wrote:
>>
>>>Anyone have a good one, and is willing to share? Thanks.
>>
>> For a quick & dirty cheap shortcut to a very-close-to-Kahlua beverage,
>> mix equal parts of coffee brandy & creme de cocoa.
>>
>> Jim
>>

<snipped>

I do not mean any offense to anyone, but really! A recipe for kahlua is sort
of like a recpe for velveeta or wonder bread - why bother?


--
Peter Aitken

Remove the crap from my email address before using.