Kahlau and similar coffee-flavored liqueurs are quite expensive, so I decided to make my own. The liqueur takes only a few minutes to mix up, but it tastes best if you let it sit in its bottle for a month or longer before you use it. The result is quite nice, but, beware, the vodka makes this a potent liqueur. Decanted into small glass bottles and tied with a ribbon, the liqueur makes a special, unusual gift. The liqueur can be enjoyed in very, very small glasses, but I think it's best in coffee (1-2 tablespoons), drizzled over low fat vanilla, chocolate, or mint ice cream, or drizzled over chocolate cake or brownies. Or try a special glaze for a chocolate bundt or tube cake using the liqueur (mix one cup of confectioners' sugar, one tablespoon of melted butter, 1-2 tablespoons of liqueur, and enough water to thin the mixture to a pouring consistency, and pour the glaze over the warm cake).
Chocolate Mint Liqueur – Makes 4+ Cups
1 cup of brown sugar
¾ cup of sugar
1½ cups of water
2 2/3 cups of vodka (the cheap stuff is fine)
2 tablespoons of chocolate extract
1 tablespoon of vanilla extract
1 teaspoon of peppermint extract
In a large pot, combine the sugars and water and heat the mixture, stirring it often, until it boils. Reduce the heat and simmer the mixture for 5 minutes or until the sugar dissolves. Cool the mixture. Stir the sugar/water mixture, vodka, and extracts together. Pour the mixture into clean glass containers and store it, tightly covered, in a cool dark place, preferably for at least a month before you use it. You can store the liqueur at room temperature for months.
