Tag Archives: Kahlua Coffee Cream

The Big Bad Christmas Post

This time of year cocktail blogging can become a little overwhelming. There’s just so much to cover and not nearly enough time to cover it all. So rather than write-up a million little posts on great holiday cocktails (hey…I need time to wrap gifts too!) I figured I’d bite the bullet and put down everything you need to know about holiday drinking right here in my BIG BAD CHRISTMAS POST. Ready? Here we go…

Keep warm with this simple coffee cocktail. It makes for a great fireside sipper or dessert tipple.

Irish Winter

1 part Kahlua Coffee Cream

1 part Jameson Irish Whiskey

Freshly brewed coffee

Combine ingredients in a mug and stir. Top with whipped cream and chocolate shavings.

Scotch is wonderful in seasonal cocktails—this one has the simple, warm flavors of brown sugar, hazelnuts, and vanilla. Great stuff from the International Wine & Spirit Competition (IWSC) Distiller of the Year—Chivas Regal.

Vanilla Hazlenut Blazer

2 oz. Chivas Regal 12 yo

2 tsp Brown Sugar

2 Hazelnuts

2 drops Vanilla Essence

Heat a brandy balloon over hot water with the whisky, sugar, vanilla and nuts. Set liquid aflame and twist glass to soften ingredients (about 30 seconds). Meanwhile, fill an Old Fashioned glass with ice. Pour flaming liquid over the ice. Garnish with 2 Hazelnuts & 2 Almonds.

The Beefeater Shrub takes a bit of work, but it’s well worth it for this well-balanced fresh cocktail.

The Beefeater Shrub

Beefeater 24 Gin

2 punnets Raspberries

2 punnets Blackberries

8-10 tbs caster sugar

Cloudy apple juice, lemon juice and nutmeg

In a saucepan muddle together the raspberries and blackberries. Add a little water and gently heat through adding the sugar as it warms up, simmer for 5 minutes. When cool place into an empty bottle and add equal parts of gin to the mixture. Leave this to stand in at room temperature for a day or two giving it enough time to marry together. Pour into a wine glass 3 oz. of the mixture, fill the glass with ice, squeeze and discard a piece of lemon and top with apple juice. Give it a quick stir and finally grate some fresh nutmeg over the drink.

Last but not least, give this new cocktail from Cheri Loughlin a try. It’s a decadent drink that just as appealing to the eye as it is to the taste buds. Absolutely the perfect drink with which to impress your holiday guests!

Minted Snowfall – created by Cheri Loughlin

Photo courtesy of Cheri Loughlin

I part Espresso Vodka

3/4 part Hiram Walker Peppermint Schnapps

1 part White Chocolate Liqueur

1 part Heavy Whipping Cream

Crushed Peppermint Rim

Chocolate Dipped Peppermint Stick Garnish -optional

Rim Old Fashioned Glass with white chocolate liqueur. Dip rim of glass in crushed peppermint.  Set aside.  Combine liquids in cocktail shaker with ice.  Shake to blend and chill.  Strain into peppermint rimmed old fashioned glass over fresh ice.  Garnish with chocolate dipped peppermint stick.

Whatever your drink of choice this season, be sure to have a safe and happy holiday! Best wishes & cheers!

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Kahlua Coffee Cream Video

Check out the video below. It’s from the Kahlua Coffee Cream-sponsored Thursday Drink Night event in Los Angeles. You’ll remember I attended the event and did a full wrap-up back in September. Take a look!

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San Juan for the Holidays?

This cocktail, courtesy of Kaiser Penguin’s own Rick Stutz was one of many served-up at September’s Kahlua Coffee Cream sponsored Thursday Drink Night. I really enjoyed the cocktail then, and revisited it recently. I think it’s even better now that there’s a chill in the air, so add it to your list for Holiday cocktails. Just four ingredients! You can do it!

San Juan by Rick Stutz

1 ½ oz. Rye

1 oz. Kahlua Coffee Cream

1 tsp. Cinnamon Syrup

1 dash Angostura Bitters

Stir with ice and strain into a chilled coupe.

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More Halloween Drinks: Get Your Pumpkin On

Pumpkin EaterPumpkin cocktails are a no-brainer for a Halloween party or Fall get-together. One easy way to get that pumpkin flavor is with Hiram Walker Pumpkin Spice. Here’s a couple of tasty drinks that call for the seasonal liqueur:

Pumpkin Eater:

3/4 oz. vodka

3/4 oz. Hiram Walker Pumpkin Spice

1/2 oz. Amaretto

3/4 oz. Irish Cream Liqueur

Fill a highball glass with ice. Pour ingredients as listed and stir.

Hot Pumpkin:

1 oz. Hiram Walker Pumpkin Spice

1/2 oz. Kahlua Coffee Cream

Fill with hot coffee

Preheat mug. Pour ingredients as listed. Garnish with a dollop of whipped cream and sprinkle with pumpkin pie spice (you know you’ve got some lying around!). Enjoy!

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Kahlua in Ohio

pegu blogYep…I’m still on vacay, folks. Miss me? I’ll be back soon.

But in the meantime, check out this post by Doug Winship over at the Pegu Blog. Doug’s from Ohio and his careful eye discovered that Kahlua Coffee Cream’s bottle says it’s sold at a higher proof in Ohio than it is elsewhere. Why? Well, click through and read up to find out!

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Kahlua Coffee Cream in New York

Kahlua Coffee Cream c#518A5It’s just been one event after another here at Cocktail Culture—last week I had the pleasure of attending the official NY launch for the brand new Kahlua Coffee Cream. The after-work cocktail party was held at Saturdays Surf down in SoHo and featured a Calexico cart dishing out Mexican fare and a few barmen slinging Kahlua cocktails.

Mixologist Julio de Los Santos created a few signature drinks for the evening:


Kahlua Cognaccino

1 part Kahlua Coffee Cream

½ part Amaretto

1 part Martell V.S. Cognac

Combine all ingredients into a cocktail shaker. Shake and strain into a flute dusted with nutmeg.

CIMG3859Kahlua Mexicano

1 part Kahlua Coffee Cream

1 part Kahlua Coffee Liqueur

½ part Sambuca

Combine all ingredients into a cocktail shaker. Serve over ice in a coffee mug.


The Curious Russian

1 part Kahlua Coffee Cream

1 part Kahlua Coffee Liqueur

1 part Absolut Vanilia

KCC Curious Russian Lightly shake and strain over ice in a rocks glass. Garnish with a vanilla bean.

I also tried a different take on the Curious Russian (sub Absolut Rasberi in for Vanilia) which was excellent & really enjoyed the product when added to a tall iced coffee.

Make sure and check out the wrap-up from our recent Kahlua Coffee Cream-sponsored Thursday Drink Night for more fun recipes. And remember, this product is limited edition, so get your bottle before the end of the year or you’ll be missing out. Cheers!CIMG3847


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Cafe Flip

Cafe FlipHere’s a closer look at Chuck Taggart’s contribution to last week’s Kahlua Coffee Cream Thursday Drink Night event–The Cafe Flip (photo by Chuck).

2 oz. Kahlua Coffee Cream

3/4 oz. Fernet Branca (The bar didn’t have Fernet, so he subbed in Angostura)

1 whole egg

3 dashes Fee’s Old Fashioned Bitters

3 dashes Fee’s Aztec Chocolate Bitters

Separate the egg and dry shake the white. Add other ingredients and the yolk. Shake and strain into a wine glass. Top with freshly grated nutmeg.


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Mixing at Malo: Kahlua Coffee Cream TDN

CIMG3822What a night! Last Thursday, Kahlua Coffee Cream hosted the Mixoloseum’s Thursday Drink Night. I joined a group of cocktail bloggers & enthusiasts at Malo Restaurant out in L.A. and had the opportunity to try a few tasty tipples. A few notables in attendance included Matt Robold of Rumdood, Marleigh Riggins-Miller of Sloshed!, Chuck Taggart of Looka!, and Natalie Bovis-Nelsen of The Liquid Muse. All-in-all it was a great group and they contributed some awesome cocktails over the course of the evening (keep reading for recipes).

We started the evening by tasting Kahlua Coffee Cream straight. It’s a new product and some of the folks in the bar had yet to try it. We also did a quick taste comparison with Bailey’s coffee-flavored product and discussed the differences and similarities. There was quite a bit of praise for Kahlua Cream straight and it’s natural cream and coffee flavors—but also a little bit of curiosity about how the product would perform in cocktails. Cream liqueurs aren’t always the easiest to mix with—they curdle when added to fruit juice and the consistency can be tricky to balance.

But our crew (and, of course, everyone who joined in online) were up to the challenge. And they came through with some winners. Here were a few of my favorites of the night:

Stamos Gin Fizz by Frederic YarmCIMG3824

1 ½ oz. Gin

1 ½ oz. Kahlua Coffee Cream

1 tsp. Cinnamon Syrup

1 Egg White

Shake with ice and strain into a highball glass. Top with soda water. Dust with muddled coffee bean.

(In addition to having the best cocktail name of the night, Frederic came through with this beauty, which lightened things up a little bit with the soda water topper.)

Nahuatl by Darcy O’Neil

1 oz. El Dorado

½ oz. Kahlua Coffee Cream

½ Egg White (can use whole if desired)

¼ tsp Angostura Bitters

Root Beer

In a cocktail shaker, put the rum, Kahlua, Angostura, egg white, and a single large ice cube (ping pong ball sized). Shake vigorously until the ice is no longer rattling around inside and the egg white is really frothy. In a tall 8 oz. glass, fill 1/3 with well-chilled Root Beer. Pour the contents of the shaker into the glass and top with more Root Beer if necessary. Grate some nutmeg on top and serve.

(I didn’t get to try this one but I am so intrigued by the use of Root Beer…it is most definitely on my list.)

CIMG3830Mother’s Milk by Chris Carlsson

1 oz. Scorpion Silver Mezcal or Mijes Joven

1 ½ oz. Kahlua Coffee Cream

1 tsp. Agave Syrup

Dust with grated nutmeg or cinnamon.

(Some thought it was too smoky but I absolutely loved it.)

Café Flip by Chuck Taggart

2 oz. Kahlua Coffee Cream

¾ oz. Fernet Branca

1 whole egg

3 dashes Fee’s Old Fasnioned Bitters

3 dashes Fee’s Aztec Chocolate Bitters

Separate egg and dry shake the white. Add other ingredients and the yolk. Shake and strain into a wine glass. Top with freshly grated nutmeg.

(The bar didn’t have Fernet, but Chuck found a fine substitute-delicious.)

Pisco Caliente by JoshCIMG3833

2 oz. Pisco

1 oz. Orange Juice

½ oz. Kahlua Coffee Cream

1 Egg White

1 dash old fashioned bitters

Top with dash cayenne pepper

(Sounded a bit strange to me but I ended up loving it.)

A huge thanks goes out to Rachel (our gracious bartender for the evening) and the rest of the folks at Malo. And thank you to all who participated, both online and in person. Happy drinking, all!


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Playing with a New Product: Kahlua Cream TDN

kahlua cream bottleRemember when I told you about Kahlua’s brand new cream-based liqueur—Kahlua Coffee Cream? Well, if you were curious about what to do with it or how to mix with it, we will definitely have some answers for you soon. Tomorrow night (September 10th) Kahlua Coffee Cream will be sponsoring Thursday Drink Night at the Mixoloseum. Participating members will be among the first to experiment with this brand new product, which won’t officially hit shelves until later this month.

In addition to the online action, which you can become a part of by logging in to the Mixoloseum chat room, Kahlua Coffee Cream will also be hosting a live event out in Los Angeles, with yours truly! We’ll be setting up at Malo Restaurant with more than a couple of La-La Land’s cocktail enthusiasts on hand to share in the fun. Of course, we’ll have a web cam set up, but we’re also having a video of the event made so we can share it all online! I’ll be updating here with photos and drink recipes, but if want to really be a part of the event, you need to join us tomorrow, beginning at 7pm EST (we’ll be live from LA beginning at 9pm EST). See you there!

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