Gluten Free Coffee Liqueur Recipe (aka Likuah) or Kahlua
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“Coffee Likuah”. That’s what I accidentally called this concoction when I was creating this recipe. I suppose I had tested the batch one too many times! It’s actually the perfect name for this coffee liqueur. I was thinking “coffee liqueur” but also thought how similar it is to Kahlua. So, out came “coffee likua”. Even without the alcohol, it is an amazingly tasty syrup!
The first thing you do is to create a simple syrup: Bring the water and sugar to a boil. Lower the heat to a low simmer. Simmer for 15 minutes or until a little syrupy.
Remove from the heat and stir in the coffee until the crystal fully dissolve. Set in the refrigerator until it at least reaches room temperature.
Stir in the vodka and vanilla and store in a decanter in the refrigerator for up to two months. For baking or adding to desserts, you may use this liqueur right away. For drinking, allow it to ferment at least a week.