Non Alcoholic Kahlua

by Annie
(New Mexico)

1 quart toddy coffee concentrate
1-2 vanilla beans, cut into 6 equal pieces
1 cup purified water
2-4 C. sugar, preferably organic


DIRECTIONS---

Make the toddy coffee according to the directions.

Combine the water and sugar in a large saucepan. Place on a low-medium heat and STIR CONSTANTLY. You don't want the sugar to stick to the bottom of the pan. Adjust the amount of sugar to your individual taste; 2 cups is usually just right, but some people prefer it much sweeter. I have not yet tried agave nectar, but will do that soon!

When it starts to boil, count actual boiling time -- 10 to 15 SECONDS. If it starts to boil over, lift the pan from the stove, and continue your counting when it's back on the stove SLOWLY boiling.

Remove from the stove & add the vanilla bean(s), then let cool completely, stirring occasionally. If you really love the taste of vanilla, add one or two extra beans!

Add the sugar mixture to the coffee mixture.

Pour into bottles, putting an equal part of the vanilla bean into each bottle. REFRIGERATE! Without the alcohol, it can go bad if left out like regular Kahlua.

I use left over Kahlua bottles; some have lost their lids so I use wine corks.

Each day, give the bottle a good shake.

I try to let the bottles sit for AT LEAST 2-4 weeks, and keep about 3-4 bottle in the fridge at all times.

This is very yummy when made using Chocolate or Hazelnut flavored ground coffee!

If you don't make your own toddy coffee maker, then use a quart of purified water and 5-10 tablespoons of GOOD quality dried coffee powder, NOT instant freeze-dried.