Easy Kahlua with Chameleon Cold Brew

Cold brewed for low acidity with fabulous coffee taste, I first had locally made Chameleon Cold Brew at the TechMunch food bloggers conference held at Whole Foods headquarters in Austin during SXSW earlier this year.  Hopefully, they will be more widely available soon.  But if you live in the Austin area, check out their website for availability and grab some.  I am not much of a coffee drinker but this stuff is delicious and so convenient for the occasional caffeine fix.  I do love White Russians and was struck by inspiration today to concoct another Kahlua recipe using Chameleon.  If you only have ground coffee or even instant go here for my original recipe.  But if you are lucky enough to have Chameleon, try the recipe below.


1 Cup brown sugar

1 Cup water

1 16 oz bottle Chameleon Cold Brew

2 Cups vodka

1 Tablespoon Vanilla  (I prefer Danncy’s Mexican Vanilla)


Bring brown sugar and water to a boil.  Take off heat, add bottle of Chameleon and let cool.  Add vodka and vanilla.  Pour into a clean container.  Makes a little over 5 cups so you will have a little left over if you use a litre bottle.  If you can stand it, let it age in a cool dark place for two weeks for maximum flavor.

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My name is Christy and I was born, raised, and still live in Austin, TX. I love to travel. I have been all over the US, Amsterdam, Paris, Barcelona, etc. My second favorite place in the world is Negril, Jamaica where I have been 10 times and counting. I am a trained pastry chef but I am not currently working in "the industry" right now. I became a pastry chef in part to complement the fabulous dinners conjured up by my best friends Ethan and Michelle, who hopefully will be contributing to this blog as well. We went through a 2 year period of "Tuesday Night" dinner parties which were a smorgasbord of bloody meat and red, red wine. Friendships and laughter. The men did all the cooking while the women got tipsy, as all dinner parties should be. If I wanted to participate with food, I had to bring something and I became Dessert Girl. Eventually I attended the Le Cordon Bleu program at the Texas Culinary Academy and received a certificate in Pastry and Baking. I have had several baking jobs but found it hard to make ends meet, so I earn my living elsewhere for now. I have had the pleasure of working with several celebrity chefs including Rebecca Rather, Bronwen Weber, and David Lebovitz. I have also cultivated some amazing friends and resources in the Central Texas area and would like to share my knowledge with all who care to join me. My most recent honor was winning Best Sweet at the Bacon Takedown during SXSW 2011. As the culinary icon Ms. Childs' says, "Bon Appetit!" ***CONTACT ME at christy111luv@yahoo.com or twitter @christy111luv***

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