We try the new Starbucks Gingerbread Latte, new Sprite Cranberry, Blue Moon Gingerbread Spiced Ale, and a whole slew of eggnogs.
'Kahlua' on Serious Eats
Fall is here, and with it comes fall flavored-everything. We sampled seven new seasonal drinkables, including three vodkas, a beer, a cider, a liqueur, and a refrigerated coffee drink.
It brings Bottom Shelf research director Emily and me great pleasure to invite you all over for Thanksgiving dinner. The seating plan is still a bit up in the air, as our eating table has only nine square feet and two chairs, but we can repurpose the bedside tables back into bar stools and the bed back into a bar, plus we can take turns sitting, and a few of you will flake anyway; this will work.
Enter the new Kahlúa Midnight. It's a higher-octane version of Kahlúa—the familiar coffee liqueur gets blended with rum for extra punch.
I hate wasting food and drink. If I live long enough to be inducted into the Assistant Little League Coaches' Hall of Fame, I will owe it all to my juicer, which I bought solely to avoid throwing out neglected vegetables. Every Sunday morning I buy every green thing at the farmer's market, and every Saturday I turn it into juice that surely counteracts the week I spent chugging Trader Joe's frozen burritos.
The long, lazy days of summer are the perfect time for boozy baking. And from Kahlua infused cookies to bourbon pecan pie, here are 10 of your recipes that have a little something special.
Coffee and alcohol are two of the best beverages on the planet, so combining them is just common sense. But I didn't really understand the true genius of coffee liqueur until I went to Hawaii and noticed it in unexpected places—in old school fruity umbrella drinks like the Bahama Mama and new Tiki creations made with coconut, falernum and lime, on top of a tropical fruit salad, and even shaken up with cinnamon, chiles, and cream. I had been pigeonholing coffee liqueur as just a part of a White Russian, only to find out that its potent flavor actually blends well with a variety of ingredients.
DIY coffee liqueur tastes like like a fresh cup of coffee with added depth from rum and just enough sugar to make it great for sipping or mixing—or baking and dessert garnishing. The quick steeping time means no patience is required.
It's getting hard to keep track of the extensive Kahlúa flavored family: mocha, French vanilla, hazelnut, especial, and peppermint mocha. And that's not even including their ready-to-drink concoctions: Original Mudslide, White Russian, Banana Mudslide, Cappuccino Mudslide, chocolate latte, Rspberry White Russian—phew! And with the launch of Kahlúa Cinnamon Spice this month, I can't help but wonder whether the world really needs another Kahlúa on the shelf.
Many bourbon lovers occasionally spike a cup of coffee with a slug from their favorite bottle; the Revolver is the same flavor principle in reverse, putting the bold bite of the whiskey up front and rounding out the flavor with coffee and the brightness of orange peel.
Ever wonder where Kahlúa comes from? I recently had a chance to peek behind the scenes at the distillery in Mexico City. Here's a look at Kahlúa on its journey from coffee bean to bottle.
Lucy Baker has adapted The Dude's go-to drink into another guilty pleasure, the black and white cookie, in her newly released cookbook, The Boozy Baker. The coffee flavor goes into the cake-like cookies in the form of powdered espresso and again in it's boozy liquid form (Kahlúa or any other coffee flavored liqueur), and then again in the black and tan frosting.
This Bobby Flay recipes makes one Kahlúa-spiked 16-ounce milkshake or two 8-ounce milkshakes.