mall bowl, combine the Kahlua and coffee granules and stir until the
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.
Preheat oven to 375\u00b0.
Combine cookie crumbs with melted batter; pat gently onto bottom and sides of an 8 or 9-inch pan. In a large bowl, beat cream cheese with sugar and beat until well-blended.
Stir in 1/2 cup Kahlua, coffee and vanilla.
Spoon into crust and bake for 25 minutes.
Cool.
Chill 6 to 8 hours. Combine whipped cream with sugar and 1 tablespoon Kahlua.
Spread on filling and garnish with shaved or grated chocolate.
Put Kahlua in coffee.
Top with Cool Whip.
Oooh good.
Truffles:
Melt Chocolate, butter, coffee and condensed milk in a microwave oven.
Add Kaluha and stir well combined.
Refrigerate till solid.
Place instant coffee in a zip lock storage bag keeping open, using a rolling pin go over the coffee to make fine pieces. Add cocoa and shake to mix.Set aside.
Cut or scoop enough to form marble sized morsels.
Coat with cocoa mixture.
Serve at room temperature.
hile cake is baking, prepare Kahlua topping; in a medium saucepan
ix, eggs, water, sour cream, Kahlua and vegetable oil.
(If
br>Melt chocolate with butter, Kahlua and water Add melted chocolate
Mix all ingredients in 1/2 gallon container.
Pour into 2 sterilized wine bottles.
Cover, cork and store in a cool dry place for 30 days.
Serve as you like.
Makes approximately 1/2 gallon of Kahlua (coffee brandy).
Fill a jug with the coffee and water, screw on the lid, and give a good shake. I use a clean Simply Apple bottle.
Rest at room temperature for about 24 hours, giving a shake every now and then.
Strain the coffee through a filter or a French press and decant into a clean jug or pitcher.
Taste. If the coffee is too strong, dilute it to your liking. If it is too weak, add more coffee grounds and let sit out another day.
Store in the refrigerator and use in your favorite coffee recipes.
combine the cream, milk, sugar, Kahlua and espresso powder.
Bring
o 5 minutes.
Add Kahlua and beat until well combined
ombine pecans, brown sugar and Kahlua, mix well and set aside
oles in brownies and Drizzle Kahlua over brownies while hot.
Place bananas and Kahlua in blender.
Cut frozen Cool Whip into chunks and add to the blender.
Blend at high speed until smooth.
Add half the crushed ice and blend again.
Add the remainder of the ice and blend until smooth.
Serve immediately.
**Thiscan also be frozen for several hours and served a a soft-serve style ice cream.
(Adults only, please).
Place a large bowl in freezer for 10 minutes. Combine liqueur and espresso in a small microwave-safe bowl; microwave at high 30 seconds. Stir until granules dissolve. Combine liqueur mixture, ice cream, and ground coffee in chilled bowl. Cover and freeze at least 3 hours or until firm.
Dissolve sugar and instant coffee in hot water.
Add alcohol and vanilla; stir.
Store for 30 days (or 30 minutes), depending on urgency.
Everclear is available at drug or liquor stores.
Combine coffee, water and sugar.
Stir until dissolved; let cool.
Add brandy.
Pour into 2 bottles.
Cut vanilla bean into quarters.
Add 1/2 bean to each bottle.
Age in dark, cool place for at least 1 month.
Combine sugar, coffee, vanilla, and water.
Heat and stir until sugar is dissolved completely.
Set aside to cool.
Allow this to cool, otherwise you will evaporate the alcohol.
Add vodka, stir until well mixed.
Pour over ice, add your favorite ingredients, sit back, relax, and enjoy.
This keeps well and gets better with age.
issolved between additions. Mix butter, coffee and 1 tbsp water in