Originating in Veracruz, Mexico in 1936, Kahlúa has become the number one selling coffee liqueur in the world. It’s a rich dark Mexican coffee flavored liqueur, with a hint of vanilla and dark chocolate and caramel undertones that seem to mix well, making it extremely versatile. It’s name was derived from the Arabic slang for coffee, kahwa. Over the years Kahlúaa has introduced flavored versions, including French Vanilla, Mocha, Hazelnut and a limited holiday edition Peppermint Mocha. In 2002 they launched Kahlúa Especial, boasting a richer coffee taste and extra kick. This intensely flavored dark espresso liqueur is made from the purest Arabica coffee beans has almost twice the alcohol content of the original.

Kahlúa is perhaps most popular served up in a Black Russian cocktail- where it’s mixed with vodka, or for a smoother taste add cream to make it a White Russian. You can even find these sold as pre-mixed cocktails to go at the package store. A great after dinner drink is a B52, which mixes equal parts of Kahlua, Grand Marnier and Bailey’s Irish Cream. Add some vodka to that and mix it on the rocks and you’ll have my favorite dessert cocktail- a Screaming Orgasam! And you’ll find plenty more great recipes here.

With only 77 calories per serving (1 1/2 oz) and no fat it’s a great staple to keep in your bar. But don’t just use it for cocktails- it adds a great kick to your baking as well! Kahlúa brownies, Kahlúa Fudge Cheesecake Brownies, and even Kahlúa Pork are just some of the recipes you’ll find on the internet. But don’t worry if you’re bottle sits on your shelf for a while, an open bottle can be good for a couple of years and doesn’t need to be refrigerated.

Feb 27th is National Kahlúa Day!
Feeling adventurous? Make your own coffee flavored liquor!

Things You’ll Need:

2 cups water
1 ½ cup dark brown sugar
1 ½ cup granulated sugar
½ cup instant coffee
1.75 liters high quality vodka
2 tsp. pure vanilla extract
1 whole vanilla bean

Combine the brown sugar, granulated sugar and water in a small sauce pan. Simmer for 10 to 15 minutes until sugar is dissolved.
Remove from the heat. Stir in the coffee. Allow to cool completely.
Pour into a large plastic container with a lid. Add the vodka, vanilla flavoring and vanilla bean.
Cover and let stand for two to three weeks or until fully aged. Kahlua, when properly stored, can last safely for up to a few years.

recipe courtesy of ehow.com