Tina Barber

I returned to work for the City of Riverside in the fall of 2002, where I met Tina Barber, a fellow Park and Recreation employee. My friendship with Tina was a bonus to returning to the city. We had a unique bond that was based on shared experiences, similar values, and an empathetic outlook towards life. She was also just a great person to hang out with. My favorite memories are spending oddball holidays like Veterans ‘ Day and Columbus Day at Art’s, a local dive bar. Our breakfasts included coffee spiked with Kahlúa and pork chops smothered in gravy. 

Tina and her friend Holly (another cherished friend) made homemade gifts for the holidays, like pomegranate and jalapeno jelly. My favorite of their homemade gifts was their Kahlúa. To my immense joy, she gifted me a large bottle of Kahlúa, which I still have to this day. To be clear, the bottle is obviously refilled with new batches of Kahlúa when needed. Over 20 years later, my daughter Annie refers to this Christmas Kahlúa as the bottomless bottle that can never be emptied.

This homemade Kahlúa was created after trying several different recipes. I love making this around Thanksgiving to give as Christmas presents. The longer you wait, the better it is — try to let it age for at least four weeks.

Ingredients

• 2 C       Vodka
• 2 C       White sugar
• 1 C       Water
• 1 T       Vanilla
• ½ C      Instant Nescafé coffee crystals

Directions

Bring the water to a simmer in a large saucepan and stir in the sugar and coffee crystals.

Keep simmering at medium to low heat for about fourteen minutes, until the mixture resembles a syrup. It will bubble up so keep an eye on it so it doesn’t spill over. The temp will be at 220 degrees.

Add Vanilla.

Let the syrup cool to about 90 degrees before adding vodka. If it is foamy, put it through a sieve.  

Pour vodka into a bottle, Mason Jar, or any other container you prefer.

Add syrup

Set in a dark location for 4 – 6 weeks.