Kahlua - cooking recipe

Ingredients

7 c. water
7 c. sugar
2 oz. instant coffee
2 oz. pure vanilla extract
1 fifth bottle brandy or vodka or combination of both

Preparation

Boil 1 cup water. Remove from heat and add coffee. Stir until completely dissolved. Pour coffee mixture into 6-quart saucepan/stockpot. Add 6 cups warm, warm water and the 7 cups sugar. Stir slowly to dissolve sugar. If necessary, move stockpot to stove and turn heat to simmer/low. Leave on heat only long enough to dissolve sugar. Remove from heat once sugar is dissolved and cool. Mixture must be thoroughly cooled before proceeding. When completely cooled, add brandy/vodka and vanilla. Stir gently, but ensure vanilla and alcohol are thoroughly mixed/blended. Pour into clean, dry glass containers with screw lids. Do not fill bottles completely; leave 2-inches clear. Screw on lids, but leave loose. Store in dark, cool dry space for 4 days. On fifth day, tighten lids and store normally. Makes 4 to 5 fifths.