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FROM THE
alt.support.diet.low-carb
COOKBOOK

LC Kahlua from Debbie Cusick

3 cups boiling water
4 cups Splenda
1 vanilla bean
3/4 cup freeze-dried coffee (I use decaf)
750ml bottle of vodka

Add Splenda to 2 1/2 cups of the boiling water. Simmer for 20 minutes and then allow to cool. Dissolve the coffee in the remaining 1/2 cup of boiling water. Then allow everything to cool completely. Add all the ingredients together in a sealed container and allow to stand somewhere coolish for 2-3 weeks. Take out and shake container at least once a day to keep the Splenda mixed it. Tastes heavenly with some cream, and one needn't feel *terribly* guilty over it, just a little bit guilty because of the vodka. :-)