Not sure if Starbucks invented National Coffee Day, or a caffeine driven crowd who needed an extra excuse to enjoy a cup, but today is indeed National Coffee Day. And wouldn’t you know it….it is expected to reach 98 degrees today, maybe not the ideal weather to enjoy a steamy hot cup of joe.
Why not enjoy the flavor of a cup in a refreshing cocktail instead. Kahlua liqueur is made from 100% Arabica coffee and sugarcane in Veracruz, Mexico. The product has been made since 1936 from coffee beans grown in the rural and highly agricultural Veracruz, creating a product that is rich, silky and sweet filled with the obvious coffee flavors mingling with caramel and vanilla notes, perfect for sipping on its own or mixing in refreshing cocktails like the well known Black Russian or the not so well known Kahlua Sour.
With the Halloween and holidays coming up shortly Kahlua has recently introduced a new flavor for the fall, Cinnamon Spice. Inspired by the traditional Mexican “Cafe de Olla” which blends coffee with cinnamon and brown sugar, this liqueur blends 100% Arabica coffee from Veracruz with rum and Mexican spices. With cocktails like the Cinnamon Sparkler, Cinnamon Spice and Ginger, or a Hot Mexican Cider you will add spice to your autumn evenings, whether it is 98 or 58 degrees. Follow the jump for recipes.
Cinnamon Spice and Ginger
1 part Kahula Cinnamon Spice
3 parts Ginger Ale
Ice
Combine Kahlua Cinnamon Spice and Ginger Ale in a tall glass over ice.
Black Russian
1 part Kahlua
1 part Vodka
Ice
Fill a rocks glass with ice, add Kahlua and Vodka and stir.
Kahlua Sour
2 parts Kahlua
1 part lemon juice
1/2 part sugar syrup
Ice
Shake the ingredients with lots of ice and strain into a chilled rocks glass.
Cinnamon Sparkler
1.5 oz Kahlua Cinnamon Spice
3 oz Sparkling Apple Cider
Small squeeze of fresh lemon juice
Shake Kahlua Cinnamon Spice and lemon over ice. Top with sparkling apple cider.
Hot Mexican Cider
1 oz Kahlua Cinnamon Spice
3 oz Hot Apple Cider
.25 oz lemon juice
Shake all ingredients and serve in a glass mug. Grate nutmeg on top to garnish
