Prepare all the ingredients for the low-carb kahlua. Start with the coffee. The better the coffee, the better the end result. I used fresh brewed espresso.

Combine coffee, erythritol and water in a pan over medium heat and stir until the sweetener is completely dissolved. This is important, otherwise you can get a film on the top of your bottle. It won’t hurt, it just doesn’t look as nice if you are planning to gift the bottles.

Remove from the heat and cool until tepid. Add the vodka (or you can use dark or light rum) and the vanilla.

Pour into bottles to store. It can be served straight away but tastes better after a few days/weeks.

Allow to fully cool before capping.

Store in a cool, dark spot for 2-4 weeks before opening. If you do get a film on top, just give it a shake before opening.

Serve over ice or use in cocktails such as White Russian (see intro for instructions on how to make it).

Prepare all the ingredients for the low-carb kahlua. Start with the coffee. The better the coffee, the better the end result. I used fresh brewed espresso.

Combine coffee, erythritol and water in a pan over medium heat and stir until the sweetener is completely dissolved. This is important, otherwise you can get a film on the top of your bottle. It won’t hurt, it just doesn’t look as nice if you are planning to gift the bottles.

Remove from the heat and cool until tepid. Add the vodka (or you can use dark or light rum) and the vanilla.

Pour into bottles to store. It can be served straight away but tastes better after a few days/weeks.

Allow to fully cool before capping.

Store in a cool, dark spot for 2-4 weeks before opening. If you do get a film on top, just give it a shake before opening.

Serve over ice or use in cocktails such as White Russian (see intro for instructions on how to make it).