Homemade Coffee Liquor Recipe:

• 4 cups water
• 4 cups sugar
• 2 cups alcohol (vodka for Kahlua, rum for Tia Maria)
• 1 cup dry instant coffee, or 1/2 cup fresh ground coffee (dark brew provides stronger coffee flavor) While fresh ground coffee leads to tastier Kahlua and Tia Maria later, it is also a bit more work intensive down the road.
• 1 whole vanilla bean, or 1/2 tsp vanilla extract
• 1 tbsp caramel coloring, if desired

Boil the water and sugar in large pot, until sugar is completely dissolved. Stir.
Remove from heat, cool for half an hour.
Slowly add in the dry instant or fresh ground coffee, stirring continuously.
Add vanilla to the alcohol (vodka or rum), pour into gallon jug.
Combine cooled sugar syrup and coffee mixture with the vodka or rum in gallon jug.
Cover tightly, and shake every day for three weeks. Store in cool, dark place.

After three weeks, remove vanilla bean (if used) and strain coffee grounds (if fresh ground coffee was used). Discard vanilla bean and coffee grounds.

This recipe for Kahlua and Tia Maria style coffee liquor makes approximately 20 half-cup servings. It can be enjoyed as is, or combined with other ingredients.

Homemade Irish Cream

• 1 cup light cream (half and half)
• 1 can sweetened, condensed milk (14 ounces)
• 1 2/3 cups Irish whiskey (Canadian whiskey is also very good)
• 1 teaspoon instant espresso granules (or instant coffee granules)
• 2 tablespoons thick chocolate syrup
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract

In a blender, blend all the ingredients at low speed until thoroughly mixed.
Transfer to a bottle with a tight cover and refrigerate overnight or longer.

Limoncello

• 15 lemons * Choose thick-skinned lemons because they are easier to zest.
• 2 bottles (750 ml) 100-proof vodka ** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.
• 4 cups sugar
• 5 cups water

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.

Step One:
In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Two:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

so i think it's going to be kahlua and irish cream on deck for this year.  i need to acquire some fancy glass bottles for this for gift giving...
where do you get those kinda things these days?  hmmm... might need to do a mall mission. 
worst case scenario, you're getting some homemade booze in a mason jar.
which really, wouldn't be that bad... i mean, there's still booze inside. 
so, that's good, no?

now these recipes don't have a ton of room for flair... but i'll find a way.
i have some incredible mexican vanilla beans that i bought in mexico in march, and some top notch espresso.  so that's help make the kahlua awesome.

but the irish cream might take a little more creativity...
so, stay with me on this...
what if i made a dulce de leche irish cream?
instead of the chocolate syrup, i used a homemade dulce de leche. 
hmmm... i think it's worth trying.  because it's making my mouth water at the mere thought of it.