Not just any coffee-flavored potion…but the original branded liqueur.
Now available in several varieties like Hazelnut, Cinnamon Spice, French Vanilla or Mocha. Visit the official Kahlua site for more info, news and tidbits. kahlua.com
While the Menu Shoppe has it covered…with some nifty “finds”.
Ideal for daily specials or Happy Hours.
Ideal for a handsomely framed LED Menu Board
( stay tuned…the Menu Shoppe hopes to present some tips about chalkboard artists )
Bask in the tropics now…or an elegant spring holiday treat
Baked Pineapple with Brown Sugar and Kahlua
3 tablespoons brown sugar
1 1/2 tablespoons butter
1/4 teaspoon cinnamon
3 tablespoons Kahlúa
Preheat oven to 400°F. Arrange pineapple in single layer in baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle Kahlúa over. Bake until pineapple juices bubble, 25 minutes. If necessary, transfer juices to small saucepan and boil until thickened to sauce consistency. Arrange pineapple on plates. Top with ice cream. Spoon sauce over and serve hot.
A chic intermezzo or to polish dessert
courtesy of Alton Brown
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest
Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.
…so pretty to serve…as dessert, small plate or intermezzo
White Russian Sorbet
1/4 cup vodka
1 3/4 cups water
1/2 cup sugar
3 1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
coffee beans for trim
Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then whipping cream, vodka and Kahlúa. Refrigerate mixture until cold, about 2 hours.
Transfer sorbet mixture to ice cream maker; process according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead.)
Note: If not having an ice cream maker, simply mix an additional 1/2 cup water into sorbet mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop into frozen cups and serve immediately.
Or try this fabulous cocktail
Chocolate Espresso Bellini
courtesy of Giada De Laurentiis
1/2 cup espresso
3/4 cup chopped chocolate
1/4 cup Kahlua
1 bottle Prosecco, chilled
In a small saucepan combine the sugar and espresso over medium heat. Stir until the sugar dissolves, about 5 minutes. Place the chocolate in a small bowl. Pour the sugar and espresso mixture over the chocolate and let sit until the chocolate melts, about 3 minutes. Add the coffee liqueur and stir to combine. Place the chocolate mixture in the freezer for 10 minutes to cool.
Place the chocolate mixture in a pitcher and add the Prosecco. Gently stir to combine. Pour into chilled glasses and serve.
If it’s on the menu…the Menu Shoppe has it covered.
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