• 1-1/2 quarts water
• 1 pound finely ground Columbian coffee
• 2 quarts water
• 7 cups sugar
• 1 fifth Everclear 190 proof, or vodka
• 2 oz. pure vanilla extract

Simmer 1-1/2 quarts water and ground coffee, covered, for 45 minutes. Cool to room temperature, strain, and add more water to make 6-8 cups solution. Strain thoroughly. Mix sugar and 2 quarts water in saucepan, heat until sugar dissolves, cool to room temperature. Be sure all liquids are thoroughly cooled before combining with alcohol. Mix the strained coffee-water, cooled sugar-water, Everclear and vanilla. Pour into glass bottles, cork and store in a dark place for at least 2-3 months. Makes about 7 bottles.

Bottle kahlua in liqueur bottles, available at local beer-making supply stores or online at Specialtybottle.com. Cork, and finish with bottle hoods.