Making instant coffee and quenched liquor Kahlua
It's already going to be five months ago. I made fruit wine with some spring fruits on a fine spring day. Because they used quite a large amount of tempered liquor, the tempered liquor remained ambiguous. It's too bad to just drink it, so I made a coffee drink called Kahlua using the leftover brewed liquor and instant coffee. Actually, I didn't expect much because it was instant coffee and made with soju, but after 5 months of ripening, I made Kahlua Milk and ate it a while ago, and it was so good. Kahlua milk tasted good, and Kahlua sparkling, which is made with sparkling water, tasted really good. I haven't used it for baking yet, but I think it will be good to use it for baking. It was a good price for coffee. Kahlua! Let's make it.
6 serving
Within 30 minutes
초록바람N
Ingredients
  • Water
    240g
  • instant coffee
    25g
  • cooking wine
    300g
  • Sugar
    200g
  • Vanilla Extrack
    1TS
Cooking Steps
STEP 1/6
Before making it, sterilize the wall bottle with hot water in advance. Bring the bottle to a boil in cold water from the beginning. When the water boils, the inside of the bottle becomes humid, and the bottle becomes hot, rinse it to the inside of the bottle with hot water and disinfect it with hot water. If the bottle has been sterilized with hot water, turn it upside down and dry it. If the bottle is properly sterilized with hot water, it dries well without turning it over.
STEP 2/6
Bring water, sugar and coffee to a boil in a saucepan. Bring to a simmer over low heat.
STEP 3/6
It will probably boil with bubbles rising. You have to control the heat well so that it doesn't boil over. Boil until sugar and coffee are completely dissolved. I used white sugar for .
STEP 4/6
After cooling to a lukewarm level at room temperature, add the quenched liquor and mix well,
STEP 5/6
Add vanilla extract and mix well.
STEP 6/6
Put the completed Kahlua in a hot sterilized bottle, store it in a cool place for two to three days, and let it ripen for more than two weeks. I often opened the lid of the bottle and kept it at room temperature for about two weeks, removing the gas, and then aged it in the refrigerator for the rest of the time.
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