Description
Kahlúa coffee liqueur cocktail recipes printed ads from Esquire Magazine 1981-1985.
Kahlúa Irish Coffee
This one’s delicious enough to make the Fightin’ Irish stop to have a cup. An ounce of Kahlúa, a half-ounce of Irish whiskey, a fill-up of coffee, and a topper of whipped cream.
Kahlúa Keoki Coffee
A superb taste, enjoyed on islands from Oahu to Manhattan. An ounce of Kahlúa, a half-ounce of brandy or cognac, a fill-up of coffee, whipped cream if you like. Now just sip … and savor.
Kahlúa Mexicana Coffee
You’ll invariably serve this to choruses of “Ole!” (and that’s no bull). An ounce of Kahlúa, a half-ounce of tequila, a fill-up of coffee. With or without whipped cream, it’s supreme.
Kahlúa Cappucino
Those wonderful Italians keep discovering things … like America … and this fabulous coffee. For each serving combine and heat: ½ cup water, 2 tsp. instant coffee, ½ cup cream or milk, ½ tsp. cocoa. Remove from heat. Add 1 oz. Kahlúa, ½ oz. cognac. Top with whipped cream if you like.
Kahlúa & Cream
The supreme cream. Fresh-made with an ounce of Kahlúa to four ounces of cream, or milk, on the rocks. A wondrous creation, indeed.
The Kahlúa Hummer
Try drinking dessert tonight. Serve it by the glass or pitcher, as follows: an ounce of Kahlúa, an ounce of light rum, and two large scoops of vanilla ice cream per drink. Blend very briefly.
Kahlúa & Ice Cream
Anounce of Kahlúa over your favorite ice cream. Perhaps a sprinkle of shaved chocolate or a dollop of fresh-whipped cream. And you have yourself dessert aaah la mode.
Kahlúa & Cognac & Cream
The sound of prrr-fect contentment among friends is instantly produced: with an ounce of Kahlúa, a half-ounce of cognac or brandy, a fill-up of cream over ice.
Kahlúa White Russian
Nothing foreign about it: an ounce of Kahlúa, two ounces of vodka over ice and a fill-up of milk or cream.
Kahlúa Irish Coffee
Stir 1 ounce Kahlúa and 1 ounce Irish Whiskey in a cup of hot coffee. Add a topping of whipped cream. And get ready to enjoy every flavorful sip.
Kahlua Hot Chocolate
Absolutely delicious. Stir 1-1/2 ounces Kahlúa in a cup of hot chocolate. Now just top with whipped cream. Aaaaah.
Kahlúa & Cognac
The perfect accompaniment to a fire’s glow: 1-1/2 ounces Kahlúa to 1-1/2 ounces cognac or brandy. So simple … and pleasurable.
Kahlúa & Coffee
Invariably, one of those great sit-back-and-relax tastes: 1-1/2 ounces Kahlúa in a cup of your favorite coffee (decaffeinated’s fine, too).
Kahlúa Hot Apple Cider
Warming and wonderful: 1-1/2 ounces Kahlúa to 8 ounces hot cider or apple juice. Add a cinnamon stick for an extra nice spice. A cozy variation: add an ounce of Apple Schnapps.
Kahlúa Brownies
Boy are they good – and as easy as using your favorite brownie mix. Except use half the amount of water indicated and substitute the remaining half with Kahlúa.
Kahlúa & Cream
- 1½ oz. Kahlúa
- 4 oz. cream or milk over ice
Kahlúa Smith & Kerns
- ½ oz. Kahlúa
- 4 oz. cream over ice
- A splash of club soda
Kahlúa Chocolate Mousse
- 1 lb. dark sweet chocolate, cut into pieces 3 oz. butter, cut into pieces
- ½ cup sifted powdered sugar
- 3 egg yolks
- ¼ cup Kahlúa
- 1 tsp. instant coffee powder
- 2 cups whipping cream
- 3 egg whites
Melt chocolate and butter in top of double boiler set over simmering water. In large bowl, combine sugar, yolks, Kahlúa and coffee. Blend chocolate mixture into this. In another bowl, whip cream until stiff, gently fold into chocolate mixture; blend well. Beat egg whites until soft peaks form; fold into chocolate cream. Refrigerate overnight.. Serve in goblets or bowl. Serves 10-12.
Kahlua Liqueur Ad from Esquire Magazine, 1985, 10
Kahlúa White Russian
- 1 oz. Kahlúa
- 1 oz. vodka
- 2 oz. cream or milk over ice
Kahlúa Black Russian
- 1 oz. Kahlúa
- 1 ½ oz. vodka over ice
Kahlúa Black Russian Pie
- 1 cup cream-filled chocolate sandwich cookie crumbs (about 14 cookies)
- 2 tablespoons butter, melted
- 24 large marshmallows
- ½ cup cold milk
- 1/8 teaspoon salt
- 1/3 cup Kahlúa (3 ounces)
- 1 cup whipping cream
- Whipped cream for topping
- Chocolate for curls
Combine cookie crumbs and butter, mix well. Press firmly and evenly over bottom and sides of an 8-inch pie pan to form a crust. Freeze until firm. Meanwhile, melt marshmallows with milk and salt over hot water. Cool until mixture will mound on a spoon. Stir in Kahlúa. Beat cream stiff and fold into the mixture. Chill about 30 minutes, until mixture holds ripples when stirred lightly. Turn into chilled cookie shell and freeze firm. If desired, garnish with whipped cream and chocolate curls.
