Kahlua liqueur

Kahlua is a very famous coffee liqueur throughout the World. It was born in 1936 in Mexico by the hand of Pedro Domecq and from the beginning it was given a very Veracruz touch using in its name a word that in the pre-Hispanic language used in the area means "House of Acolhua". Kahlua is drunk as is or as ingredients in various cocktails and even mixed with milk. It is also used in the preparation of desserts and sweets thanks to the large amount of sugar it incorporates.

The current Kahlua is marketed in many countries. Its formula includes coffee, rum, corn syrup, sugar and vanilla, that is, very Mexican products or that at least are produced in the country. Of all of them, the most Mexican are corn and vanilla. It is not necessary to explain the importance of corn in the pre-Columbian cultures of Central America, but it should be clarified, contrary to what some believe, that vanilla is of Mexican origin and not from Madagascar. The orchids from which the vanilla is extracted were imported from Mexico to Madagascar but there they did not find an insect to pollinate them as in their original homeland, so this process must be done with abundant labor. Coffee originates from the Arabian peninsula but is produced in the south of the country, while rum and sugar, which we generally associate with the Caribbean countries, are also produced in Mexico in significant quantities.

With all these ingredients a kind of syrup is made with a certain density that must be left to rest for a certain time so that the flavors mix.

We are going to make a fairly simple homemade Kahlua liqueur although we cannot do without the rest time that can reach 2 or 3 weeks.

INGREDIENTS :

• Half a liter (500 ml/2 cups and a half) of freshly brewed and fairly strong coffee
• 700 grams (3 and a half cups) of sugar (is not a mistake, it has a lot of sugar)
• 450 ml (2 and a quarter cups) of rum
• 1 vanilla bean, cut into 2 or 3 pieces or cut lengthwise

First we make the coffee and immediately add the sugar, stirring until it is completely dissolved. Let it cold down.

Then add the rum and the vanilla bean, stirring. We cover with a lid or screw cap to ensure it is not exposed to air. We leave it in a cool place with little light (but never in the refrigerator) and above all that it does not bother, because it will remain there for 2 or 3 weeks.

After this period of time has passed, we strain to remove the pods and we can consume it.

Surely the wait has been worth it.

It can be reduced with bottled water or used as we have said in cocktails or as ingredients for desserts and sweets.