It’s fun to make your own low carb sugar-free coffee liqueur. Better than Kahlua and you can use it so many cocktail recipes, like a healthy sugar-free Mexican Coffee. See just how easy it is with a new instructional video and updated recipe. And it makes a great keto-friendly holiday gift.
Apparently my kitchen has turned into a distillery, with the slow drip of alcohol through a filter, as it drains out of a silty, cloudy mixture. Not to worry, I am not brewing up moonshine from corn cobs or anything illegal like that. But I am making my own sugar-free homemade coffee liqueur and getting quite a kick out of myself in the process. Really, this whole thing was remarkably fun and astonishingly easy, and now I have many ideas for other sugar-free liqueurs. It’s going to be homemade liqueur madness here, so that I can indulge in some fun cocktails, like a low carb Mexican Coffee, without worrying about the added sugars. And homemade liqueurs make wonderful gifts for friends and family. I suspect that this will become the gift de jour in my house. I should probably buy stock in one or two vodka distributors, since I will be using so much of it.
How To Make Sugar-Free Kahlua
I really am on something of a homemade everything kick. I’ve already amazed and astonished my friends (and myself!) with homemade butter, homemade yogurt and homemade cream cheese. I have been saying to my husband for ages that I want to try making my own sausages and he finally took me seriously enough to get the meat grinder and sausage stuffer attachments for my stand mixer. When you grow up in our modern society with our modern conveniences, you tend to forget that people ever did make all these things on the homestead, as it were. You believe that they simply can’t be made at home. Or at least that they can’t be made easily at home. I honestly credit blogging with opening my eyes to the wonders of the experimental homemade kitchen. One of my very first blog posts was for homemade yogurt made in a crockpot…the idea coming, naturally, from someone else’s blog.
The idea of making homemade sugar-free kahlua admittedly also came from someone else’s blog. Or blogs. I kept seeing it pop up in various places and thinking I needed to try it with some sort of alternative sweetener. My only hesitation was that my favourite, Swerve, doesn’t always stay in solution in liquids. But I found myself craving hot drinks made with yummy sweet liqueurs and decided it was worth a try. And I used a combination of erythritol and monk fruit extract, to see if I could counteract the re-crystallization.
I chose to follow a recipe I found on Creative Culinary, but I did change a few things. I only made a half batch and I cut down on the amount of sweetener a little. I didn’t want to add chocolate liqueur, but knowing that a little chocolate intensifies the flavour of coffee, I added a touch of cocoa powder to the mix. I also took the whole distilling process a step further and strained it through a coffee filter to get all the little particles out and create a clear liquid. This actually took several days and several changes of coffee filters because the silty particles were so fine, hence the feeling that I was operating a distillery out of my kitchen. But the final product was more than worth it! The perfect addition to an afternoon cocktail.
And this wonderful sugar-free liqueur makes a fabulous keto friendly Mexican Coffee!
Sugar Free Coffee Liqueur
Ingredients
Coffee Liqueur
- 2 cups water
- ¾ cup Swerve Sweetener
- ⅛ teaspoon monk fruit extract or another ½ cup Swerve
- ¼ cup ground coffee I used decaf
- 1 ½ cup vodka
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
Mexican Coffee:
- 1 oz coffee liqueur
- ½ oz tequila if you’re feeling bold. If not, feel free to add a touch more coffee liqueur or vodka
- 1 cup freshly brewed coffee
- 3 tablespoons whipped cream
- sprinkle of cinnamon
Instructions
- For the liqueur: In a medium saucepan over medium-high heat, combine water, erythritol, monk fruit extract, and coffee grounds.
- Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
- Transfer mixture to a glass jar and add vodka, cocoa powder and vanilla extract
- Seal jar and place in a dark, cool spot and wait...and wait...and wait. At least 3 weeks, shaking the jar every few days.
- Strain mixture through a fine mesh sieve. Then strain again through a coffee filter (this will take several day and changes of coffee filter, but it's worth it to get all the coffee "silt" out of the mixture).
- For the Mexican Coffee, mix liqueur, tequila and coffee in a large coffee mug. Top with whipped cream and cinnamon.
Notes
Melanie says
I made this and it is marvelous. Thank you so much. I already need a new batch and the Holidays aren’t even in full effect yet. I’m considering using instant coffee so its ready for Christmas and to share. What measurements would you suggest if at all?
Carolyn says
That’s a good question! I think since it’s more of a solution than an infusion, I’d go a touch lighter. Maybe 2/3 the amount? You can always whisk in more if it’s not strong enough when it’s done.
Michelle says
I’m going to make this today. I don’t have monk fruit extract but I have both erithrytol and bochasweet. Could I use 3/4 cu erythritol and 1/2 cup bochasweet?
Shanna says
Can you just make it and sell it…lol!!!
Rachel says
This recipe is incredible and I am excited to be able to enjoy kahlua in my coffee again. Did the Swerve stay in the solution or solidify? Amazing post!
Ana says
Hi! Just stumbled across your blog and LOVE it!
I have a quick question about the swerve sweetner via the link. There are various choices for the swerve and was wondering which you used.
Thanks! Can’t wait to try it!
Carolyn says
I use both the confectioners and the granular, depending on what I need. In my recipes, I say powdered Swerve if I am using the confectioners.
Sladja says
Made this over a week ago, and I’m so excited to try it, smells divine!!! I’m definitely making the hazelnut one next- thanks for awesome recipes, they never disappoint!
Amy says
Coffee liqueur is generally rum based. I go for Angostura Gold, or even 1919 if we’re feeling fancy. Subbing in Sukrin Gold also gets you closer to that rich, slightly caramel flavour of Kaluha.
Vicky Martin says
I am surely going to try my hand at making this!! I have made limoncello before and it was marvelous! Simply use the peel of 4 or 5 Meyer lemons (NO white pith as its bitter) cover with vodka, then wait and wait and wait (about 3 weeks) then you have a delightful cordial!! We love it ice cold and straight but would make a delightful lemon drop martini too.
JS says
Has anyone tried waiting less than 3 weeks? I wanna make this NOW for Christmas.
Carolyn says
Actually, i have. I’d say if you can find it, use some coffee extract to amp up the flavour. But 10 days should almost do it in terms of overall taste.
Amy says
I’ve fast-tracked it by using a good cold-brew coffee, premade.
Kay says
I made a change at the suggestion of my son. I put the coffee in a cheese cloth bag so I don’t have to strain so much. My husband drinks White Russians several times a week and I feel left out. Thank you for exploring low carb options for us that chose a healthier lifestyle!
Carolyn says
Great idea!
Angela says
Could you use espresso powder instead of coffee grounds? That would require less filtering in the end, wouldn’t it?
allison says
Oh Hello White Russian! I can have you again!
Larry says
I’m interested in any combination of xylitol/erythritol/stevia to sweeten and then using cold drip coffee and a good rum.
Any thoughts on how to use the sweeteners? Stir them in until they dissolve? Make a simple syrup?
Thanks for any ideas on this.
Carolyn says
These sweeteners really don’t dissolve well into the mixture with hot liquids so not sure how they’d fare with cold ones. A simple syrup is a lovely idea but you typically get the sweetener settling out at the bottom. But it might mix in better that way anyway.
Larry says
Yeah, xylitol has that odd cooling sensation that I’m not particularly fond of so I think I’m going to try a 3-2-1 ration (3 parts erythritol, 2 parts xylitol, 1 part stevia) and make a (warm) simple syrup. Combine the rum and cold brew concentration, and then sweeten to taste with the simple syrup.
Thanks for the reply Carolyn
Mary Grade says
Carolyn, how about using Da Vinci no carb vanilla syrup with plain vodka? Think I’ll give it a try.?
Susan says
How long do you think this lasts? I made it a long time ago and forgot it in my liquor cabinet (no, I have NO idea how I could forget it). Wonder if it’s still good?
Amy says
I’ve used a rum-based version 2 years after bottling and it was fine. Although I store mine in the fridge.
Monty says
Just wanted to know what brand of whipped cream do you use for the Mexican coffee?
Carolyn says
I always make my own whipped cream from Organic Valley heavy whipping cream.
Kay says
I don’t keep xylitol in the house, as I have a dog and it’s extremely toxic to dogs. Do you think there’s anything else that could be used for this?
Carolyn says
You can use erythritol but it will settle out a lot at the bottom.
Karen at Little Red House Designs says
I think my Holidays just got a little bit MERRIER!!! THANK YOU!!! Three years + sugar free and this could change everything 😉
Caroline Gamble says
Hi Carolyn,
Is the combination of erythritol and xylitol necessary to counter re-crystalization, or do you think I could use xylitol only? (It’s cheaper, after all!)
Carolyn says
You could use xylitol only…it’s just higher in carbs, I find. Or at least, it affects my blood glucose more.
Andi says
I so want to try this! But, I can’t have erythritol or xylitol. Ever tried with all stevia, or honey? Those and maple syrup are all I can have…
Carolyn says
I really don’t know. It’s worth a try.
Debbie says
It’s ready! I made my sugar free kahlua and tonight am having my “white russian” – woohooo! It is fantastic! Thank you, thank you, thank you!
Carolyn says
Yay!