Best 16 Kahlua Coffee Recipes

IRISH COFFEE WITH BAILEY'S AND KAHLUA

Steps:

• Pour Baileys and Kahlua into Irish coffee glass.
• Fill glass with hot coffee.
• Top with whipped cream and serve.

MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.

CHOCOLATE KAHLUA® BROWNIES WITH COFFEE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.

KAHLUA ICED COFFEE

Steps:

• Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes.
• Top with whipped cream and sprinkle with cinnamon or cocoa powder.
• Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .

HOMEMADE "BREWED" COFFEE KAHLUA

Steps:

• 1. Brew a pot of strong, good quality coffee to get that rich Kahlua flavor. it should be strong because a weak coffee won't transport the flavors into the final product. Once brewed, prepare to use the coffee immediately.
• 2. Once the pot is done, transfer it over to a large bowl. Add 4 cups of sugar and 1 Tablespoon of cocoa powder to the fresh, hot coffee and stir until dissolved.
• 3. Let the coffee mixture cool to room temperature. Once the sugar and cocoa has dissolved and the coffee has cooled, add the vodka stirring to combine. Pour the mixture into bottles.
• 4. Cut the vanilla bean into 3rds and drop one piece into each bottle. Put cap on. Your Kahlua is made. At this point you may add a cinnamon stick or orange peel if you like. This will give it a more dynamic flavor.
• 5. Store in a cool, dry place for 2-3 weeks. The vanilla needs this much time to infuse and the flavors need to settle into the coffee to give it that rich, liqueur flavor.
• 6. Once the time is up, strain it beforehand and then rebottle. Label and store in basement, cellar, or inside a closed box.

BROWNIES WITH KAHLUA/COFFEE GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Butter and flour a 9 by 12 inch baking pan.
• Line bottom of pan with parchment paper; butter and flour paper.
• Combine chocolate, butter, espresso and salt in top of double boiler over simmering water.
• Stir until chocolate melts and mixture is smooth.
• Cool.
• This can also be done in the microwave on 50% power until smooth.
• In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth.
• Add melted chocolate mixture and whisk until smooth.
• Gently fold in flour, just until it disappears.
• Fold in pecans.
• Pour into prepared pan; smooth the top.
• Bake until toothpick inserted into center comes out clean, about 35 minutes.
• Cool brownies on rack 1 hour.
• To make the glaze: Whisk Kahlua, vanilla and butter in small bowl until well blended.
• Add powdered sugar and whisk until smooth icing forms.
• Spread over brownies and let set at least 1 hour before cutting.

MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
• Whisk in milk and 1 cup cream.
• Bring to boil over medium-high heat, whisking constantly.
• Boil 1 minute, whisking constantly.
• Divide among 6 small bowls.
• Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form.
• Spoon atop puddings; sprinkle with cinnamon.

KAHLUA AND BRANDY COFFEE

Steps:

• Add the brandy and Kahlua to the hot coffee.
• Quickly top with whipped cream.

COFFEE-KAHLUA BON BONS

Steps:

• 1. Crush vanilla wafers if you have the cookies and not the wafer crumbs.
• 2. Stir coffee granules in with the Kahlua until dissolved. Stir in corn syrup, 1 cup icing sugar and crumbs until evenly mixed, then stir in nuts.
• 3. Shape mixture into little 1 inch balls and place on baking sheet lined with waxed paper.
• 4. Roll the bon bons in the 1/2 cup of icing sugar.
• 5. Store in an airtight container. It will keep for 2 weeks and the flavors improve with time.
• 6. You could re-roll the bon bons in icing sugars.

KAHLUA COFFEE CAKE

Steps:

• In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
• In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
• Add in sour cream and vegetable oil; mix well.
• Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
• Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
• Pour your cake batter into the pan, and put into a preheated 350°F oven.
• Bake at 350°F for 45-60 minutes or until toothpick tests done.
• Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.

COFFEE-KAHLUA PUNCH

Steps:

• Combine coffee and sugar, stirring until sugar dissolves.
• Stir in milk and vanilla; cover and chill. Combine chilled coffee mixture and Kahlua in a punch bowl; stir well. Spoon tablespoons of ice milk into coffee mixture; stir until ice milk melts.
• Sprinkle with chocolate.
• Yield: 4-1/2 quarts
• (serving size: 1 cup).

FROZEN COFFEE KAHLUA SLUSH

Steps:

• 1. BLEND ALL TOGETHER IN BLENDER UNTIL COMBINED N SMOOTH...ENJOY :)

DEE'S CAJETA KAHLUA COFFEE

Steps:

• Mix the caramel in the hot coffee.
• Splash some 1/2 and 1/2 cream; put in liqueur to taste.
• Top with whipped cream; sprinkle cinnamon on top.

KAHLUA COFFEE JELLY

Steps:

• 1. Place water and gelatin in a microwave proof bowl. Microwave 10 seconds to soften gelatin.
• 2. Whisk in coffee and sugar. Pour mixture in a square glass baking dish and place in refrigerator. Refrigerate until set, approximately 1 hour.
• 3. Cut coffee jelly into 1 inch cubes and serve evenly among 6 dessert cups.
• 4. In a bowl, whisk together the sweetened condensed milk, whipping cream, and Kahlua. Spoon evenly over jelly, dust with cocoa and serve.

KAHLUA COFFEE CAKE

Steps:

• Mix and set aside in a small bowl the brown sugar walnuts and cinnamon Mix the remaining ingredients (except for the last three icing ingredients) in a large bowl until all lumps are smooth. Poor 1/2 the mix into a greased and floured bundt pan top with 1/2 the brown sugar mix then repeat. Bake at 350 for 45 minutes or until a knife inserted into the center comes out clean Cool 15 minutes and invert onto a plate. When cake is completely cool drizzle the icing on top.

KAHLUA COFFEE

Steps:

• Blend all together in a blender and serve.