So I was pouring some vodka to sanitize the cacao nibs for a chocolate milk stout, when the wife asked, “Could you use kahlua for that?” I really like the way she thinks sometimes…
My gut feel was that it doesn’t have enough alcohol to really sanitize, but that it could be an awesome addition in the correct amount. Or does the yeast just go after the liquor’s sugar and make this nothing but an overly expensive way of adding some coffee flavor?