1 cup strong brewed coffee cooled
1 cup brown sugar
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1 teaspoon cocoa powder

1 cup strong brewed coffee cooled 1 cup brown sugar 1 teaspoon instant coffee granules 1 teaspoon vanilla extract 1 teaspoon cocoa powder

1. Brew Coffee: Brew a cup of strong coffee and let it cool to room temperature.

2. Dissolve Sugar: In a saucepan, dissolve brown sugar in the brewed coffee over medium heat. Stir constantly until the sugar is completely dissolved.

3. Add Instant Coffee and Cocoa: Once the sugar is dissolved, add instant coffee granules and cocoa powder to the mixture. Continue stirring until the instant coffee and cocoa are fully dissolved.

4. Simmer: Reduce the heat to low and let the mixture simmer for about 15-20 minutes. Stir occasionally to prevent sticking and burning. This will help the mixture thicken.

5. Cool and Add Vanilla: Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, stir in the vanilla extract.

6. Strain (optional): If you want a smoother texture, you can strain the mixture through a coffee filter, fine-mesh sieve, or cheesecloth to remove any remaining coffee grounds or cocoa particles.


7. Transfer to Bottle: Pour the non-alcoholic Kahlúa into a bottle or airtight container. Store it in the refrigerator for up to a few weeks.