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Kahlua® Bites
Dessert

Kahlua® Bites

4.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Combine crushed sandwich cookies, walnuts, and confectioners' sugar in a large bowl. Add coffee liqueur and corn syrup; mix well. Add more coffee liqueur, 1 teaspoon at a time, if mixture is too dry.
  2. 2 Pour cocoa powder into a shallow bowl. Shape cookie mixture into balls and roll in cocoa powder. Transfer to an airtight container and refrigerate, 8 hours to overnight.

By Christina

Annie's White Chocolate-Kahlua® Creme Brulee
Dessert

Annie's White Chocolate-Kahlua® Creme Brulee

5.0

Prep
25 min
Cook
52 min
Total
232 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.
  3. 3 Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.
  4. 4 Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.
  5. 5 Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9x13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.
  6. 6 Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  7. 7 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  8. 8 Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.
  9. 9 Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes.

By Annie C

Brown Russian Ice Cream
Dessert

Brown Russian Ice Cream

5.0

Prep
15 min
Cook
5 min
Total
500 min

Instructions

  1. 1 Heat milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until mixture is steaming, about 5 minutes.
  2. 2 Beat egg yolks in a measuring cup. Continue beating while gradually adding hot milk mixture, 1 tablespoon at a time, until yolk mixture measures about 1 cup. Pour egg-milk mixture back into the saucepan and add chocolate; stir until chocolate has melted, about 5 minutes.
  3. 3 Stir heavy cream, vodka, coffee-flavored liqueur, and vanilla extract into chocolate mixture. Refrigerate until completely cooled.
  4. 4 Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. The alcohol substantially lowers the freezing point so the ice cream maker will only bring the mixture to a cold slush. Allow ice cream to ripen in the freezer for several hours until firm.

By Meghan

Tiramisu Cake Balls
Dessert

Tiramisu Cake Balls

5.0

Prep
30 min
Cook
50 min
Total
230 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.
  2. 2 Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  4. 4 Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.
  5. 5 Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.
  6. 6 Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.

By cakepopqueen21

Chocolate Kahlua Trifle
Dessert

Chocolate Kahlua Trifle

4.8

Prep
Cook
25 min
Total
310 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
  4. 4 In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
  5. 5 To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

By Kim Huang

Whole Wheat Chewy Chocolate Chip Cookies
Dessert

Whole Wheat Chewy Chocolate Chip Cookies

4.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine whole wheat flour, brown sugar, butter, eggs, coffee liqueur, cocoa powder, salt, baking soda, and vanilla in a large bowl. Beat with an electric mixer until blended but still a little lumpy. Fold in chocolate chips with a spatula. Drop heaping tablespoons of dough onto ungreased baking sheets.
  3. 3 Bake in the preheated oven until golden brown, 12 to 14 minutes. Let rest on the baking sheets, 1 to 2 minutes; remove to a wire rack to cool completely.

By Mandi

Kahlua® Oreo® Tiramisu
Dessert

Kahlua® Oreo® Tiramisu

Prep
30 min
Cook
5 min
Total
215 min

Instructions

  1. 1 Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
  2. 2 Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
  3. 3 Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
  4. 4 Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
  5. 5 Place in the refrigerator until chilled, 3 to 4 hours.

By Mama Whitehall

Chocolate Kahlua Brownies With Coffee
Dessert

Chocolate Kahlua Brownies With Coffee

2.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
  2. 2 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.
  3. 3 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.

By bachechi

Tiramisu Ice Pops
Dessert American

Tiramisu Ice Pops

4.0

Prep
10 min
Cook
Total
310 min

Instructions

  1. 1 Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
  2. 2 Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
  3. 3 Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
  4. 4 Run molds under warm water to release and pull out ice pops.

By Lourdes Valdes

Kahlua Brownies with Peanut Butter
Dessert

Kahlua Brownies with Peanut Butter

2.0

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
  2. 2 Combine applesauce, sugar, peanut butter, water, coffee-flavored liqueur, egg replacer, honey, and vanilla extract in a large bowl; mix until well-blended.
  3. 3 Sift flour, cocoa, baking powder, and salt together in another bowl. Stir into applesauce mixture. Pour batter into the prepared baking dish. Sprinkle walnuts on top.
  4. 4 Bake in the preheated oven until edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached, 18 to 25 minutes.

By mountain girl

Kahlua® Pumpkin Pie
Dessert

Kahlua® Pumpkin Pie

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
  2. 2 Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth.
  3. 3 Pour pumpkin and eggs into brown sugar mixture; beat until well incorporated. Pour pumpkin mixture into pie crust.
  4. 4 Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.

By Haresj

Bananas Flambé
Dessert American

Bananas Flambé

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
  2. 2 Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
  3. 3 Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
  4. 4 Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.

By Lynn Ann

Mocha Blanca Cheesecake
Dessert

Mocha Blanca Cheesecake

4.4

Prep
40 min
Cook
65 min
Total
345 min

Instructions

  1. 1 To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
  3. 3 Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
  4. 4 Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
  5. 5 Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
  6. 6 Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
  7. 7 Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
  8. 8 Bake in a preheated oven for 1 hour.
  9. 9 Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
  10. 10 For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
  11. 11 Refrigerate at least 4 hours or overnight before serving.

By Elizabeth Wood

White Russian Cheesecake
Dessert

White Russian Cheesecake

5.0

Prep
30 min
Cook
70 min
Total
445 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
  2. 2 Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
  3. 3 Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
  4. 4 Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
  5. 5 Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
  6. 6 Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
  7. 7 Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

By Marianne Williams

Coffee Ice Cream
Dessert American

Coffee Ice Cream

5.0

Prep
15 min
Cook
10 min
Total
1125 min

Instructions

  1. 1 Combine 1 cup cream and coffee in a container with a lid; stir to combine, seal, and steep in the refrigerator, 8 hours to overnight.
  2. 2 Line a fine-mesh sieve with cheesecloth; place over a medium saucepan. Strain coffee-cream mixture through cheesecloth; squeezing cheesecloth to extract as much liquid as possible. Discard cheesecloth and solids.
  3. 3 Stir remaining 1 cup cream and 1 cup milk into coffee-cream liquid; bring to a gentle simmer over medium-low heat. Stir in sugar, dry milk powder, and vanilla extract; simmer, 3 to 4 minutes. Off heat, set aside ice cream base.
  4. 4 Whisk 2 tablespoons milk and tapioca starch together in a small bowl; stir into ice cream base. Stir in coffee liqueur; cool to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
  5. 5 Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight, freezer-safe container and freeze until firm, at least 6 hours.

By LauraF

Mocha Chia Cake
Dessert

Mocha Chia Cake

Prep
30 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 10-inch nonstick springform pan with parchment paper.
  2. 2 Soak 1/2 cup plus 1 tablespoon chia seeds in coffee for 15 minutes.
  3. 3 Meanwhile, melt chocolate chips and butter in a double boiler. Let cool.
  4. 4 Beat egg whites and 1/3 cup sugar with an electric mixer in a mixing bowl until soft peaks form. Set aside.
  5. 5 Beat egg yolks, vanilla, and remaining sugar in a separate bowl with an electric mixer until pale and creamy. Fold in the melted chocolate mixture. Fold in soaked chia seeds, hazelnuts, and cappuccino mix. Stir in egg white mixture. Pour into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely in pan, at least 1 hour, before transferring to a wire rack with a parchment paper-lined baking sheet underneath to catch excess during coating.
  7. 7 Meanwhile, melt dark chocolate, instant espresso powder, and shortening in a double boiler. Pour over cooled cake, coating top and sides evenly. Let cool until set.
  8. 8 While the coating sets, beat whipped cream, coffee-flavored liqueur, and cappuccino mix together with an electric mixer until stiff peaks form. Use to pipe desired designs on cooled cake.

By Mama Fresh

Coffee Brownies
Dessert American

Coffee Brownies

4.0

Prep
25 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Sift flour, salt, and baking soda together in a medium bowl. Set aside.
  3. 3 Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
  4. 4 Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.
  5. 5 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

By Sharpshooter

Kahlua Brie
Appetizer

Kahlua Brie

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Spread pecans onto a microwave-safe plate; heat in microwave, stirring every 2 minutes, until pecans are fragrant and lightly toasted, 4 to 6 minutes.
  2. 2 Place Brie cheese on a microwave-safe plate.
  3. 3 Stir pecans, coffee-flavored liqueur, and brown sugar together in a bowl; spread on top of Brie cheese.
  4. 4 Heat Brie cheese mixture in the microwave until softened, 1 1/2 to 2 minutes.

By Laine's Cheesecakes

Bananas Foster on the Grill
Dinner American

Bananas Foster on the Grill

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat the grill for medium heat.
  2. 2 Place banana, coffee-flavored liqueur, butter, brown sugar, and cinnamon in center of a large sheet of heavy-duty aluminum foil. Bring up 2 opposite sides of foil to touch; fold twice to seal. Double-fold ends of packet to securely seal.
  3. 3 Place packet on the preheated grill; cook until heated through, about 5 minutes.

By INDIANA09

Spanish Coffee
Drink European

Spanish Coffee

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour sugar into a shallow dish. Wet the rim of a wine glass or Irish coffee mug and dip in sugar to coat. Add rum and triple sec. Use a long match or lighter to carefully ignite the mixture. Turn glass slowly until sugar begins to caramelize. Pour in coffee liqueur to put out the flame. Top with hot coffee.

By mjfellis01