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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.