Kahlua for you and me
In 1936, Pedro Domecq start to mass produce a liqueur based on coffee in the Vera Cruz region of Mexico. It didn’t take long for Americans to fall in love with the beverage. And, before long it was a staple in bars across the country. The name Kahlua means “House of the Acolhua people” in the Veracruz Nahuatl language. If you haven’t had it, it is a slightly syrupy, sweet coffee flavored liqueur. It goes well on ice, in mixed drinks, and even in food, especially desserts. And, today is National Kahlua day. So, let’s raise a glass of Kahlua for you and me.
But, don’t think what you are drinking today is what Pedro produced in 1936. The original Kahlua was 26% alcohol. For years it was sold at 20%, and in 2021, they cut the alcohol content back to 16% (supposedly to promote more responsible drinking). The company has been sold a couple times, most recently to Pernod Ricard in 2005. Pernod Ricard is the largest spirits distributor in the world. So, unfortunately, it’s not what it once was. But, it still is a unique and tasty liqueur. If you want a less sticky version with higher alcohol, they now have an Especial version clocking in at 36% alcohol with lower viscosity and less sweet.
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What to do with Kahlua for you and me
While you could drink it straight, it is a perfect ingredient for mixed drinks and food. Despite hailing from Mexico, most of the popular drinks made with Kahlua aren’t very Mexican. There is the classic Black Russian (Kahlua and Vodka) or White Russian (add Cream). Then there are Mudslides (a white Russian with Baileys and cream or ice Cream). And, of course, the one that gets you bombed, a B52 (Kahlua, Baileys, and vodka, served as a shot).
In recent years, the espresso Martini has taken center stage in most of the hip bars and restaurants. But, isn’t it really just a black Russian with a shot of espresso? It’s kind of amusing how old recipes get repurposed with a different glass? If anyone remembers the 70’s and 80’s, coffee drinks were very popular in higher end restaurants. Irish coffee (with baileys) was a standard. And, Mexican coffee was often a staple as well. It was coffee with Kahlua and tequila. Often, it was a tableside show where a waiter would sugar the rim of a coffee cup (usually clear glass for the show), add in the liquor, light it on fire to melt the sugar on the rim, then add coffee and whipped cream.
You don’t see that as much these days. But, it’s still an idea as to What to do with Kahlua for you and me.
No Substitute
People who really like Kahlua will tell you, there’s no substitute. And, it is a very unique liqueur. That’s not to say there aren’t other variations. You can get a cheapo knock off variation of coffee liqueur like Mr Boston or some other off brand. But, they don’t have the same effect as Kahlua. However, there are more refined versions of coffee liqueurs out there. Tia Maria is the most famous. But, there are a variety of different versions on the market now that many feel are superior. That’s why Kahlua came out with their Especial. They were losing out on some of the higher end market share.
Even though there are alternatives, none are the exact thing. Kahlua is to coffee liqueur what Xerox was to copying machines or Kleenex is to facial tissues. It’s the name associated with the product. It’s like Fritos and corn chips. Do you really want “great value” corn chips when Fritos are on the same shelf? Or, think of it like ordering a coke. You get the idea.
Cooking with Kahlua
Being a sweet drink, Kahlua lends itself to dessert cooking best. See our Chocolate Mousse recipe. You can find it in cakes, cookies, danish, and a variety of other dessert items. But, that doesn’t mean it doesn’t have an application to savory foods. You could do a Kahlua glazed Coffee Rubbed Steak. Or, it works well in barbecue sauce, especially a southwestern or Mexican version. Finally the drink made in Mexico comes back home (besides the Mexican coffee). It is tricky to work it into savory dishes though, simply because it has such a sweet, syrupy profile. So, it works best as an adjunct flavor. Then again, you could substitute Kahlua for Guinness in an Irish Stew. Tender Lamb or beef in a hearty gravy infused with Kahlua would truly be a unique taste sensation.
You could work it into Something like a Vegan Legume Stew or a Mole. In fact, I have a feeling that, given its Mexican ancestry, Mole is exactly where it should fit in. To that end, that is today’s recipe: Vegan Kahlua Mole Ragout. Start with Sweet Potatoes and assorted vegetables and add in a Kahlua infused Mole sauce. Serve with Tortillas and rice. You’re on your way to a fiesta. Add in some Kahlua Drinks, and you’ll see Cortez come dancing across the water.
Vegan Kahlua Mole Guisado
Ingredients
- 2 Cup Sweet Potato, Cut in 1 inch Cubes
- 2 Cups Gold Potato, Cut in 1 inch Cubes
- 1 Cup Sweet White Onion, 1 Inch Dice
- 1 Cup Cooked Chic Peas
- 1 Cup 1 inch Dice Sweet Bell Peppers
- 1/4 Cup Chopped Shishito Peppers (Seeds Removed)
- 1 Tbsp Chopped Fresh Garlic
- 1/2 Cup 1 inch Dice Celery
- 8 Oz Fresh Spinach
- 1 Cups Diced Fresh Tomato
- 1 Cup Diced Fresh Tomatillo
- 1/2 Cup Lime Juice
- 1 Cup Chopped baking Chocolate or chocolate chips
- 1/2 Cup kahlua (may substitute another coffee liqueur)
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Chili Powder
- 1 tsp Dried or fresh oregano leaves
- 1 Tbsp Ground Cumin
- 1 Tbsp Ground Coriander
- 2 or 3 small Dried Chilis
- 1/4 Cup Chopped Fresh Cilantro
- 1/4 Cup Chopped Fresh Scallions
- Avocado Oil for Cooking
- Salt and Pepper to taste
Instructions
- Heat a coating of avocado oil in a heavy pan with high sides. Saute the potatoes and sweet potatoes over medium high heat until they get some color on them. Then add in the onion, celery, and garlic. Continue cooking and stirring as needed until the onions become translucent. Then add in the dry, sweet and shishito peppers. Cook and stir until they soften.
- Next add in the dried spices and coat everything evenly. You want to cook for just a few seconds until the aromatics bloom. Then add in the tomatoes and tomatillos. Mix everything well. Then add in the lime juice and kahlua. Allow the mixture to simmer for a minute or two.
- By now, the ingredients will have blended to make a sort of sauce. Add in the chocolate and stir it in until it becomes a part of the sauce. Then add in the remaining ingredients. Stir well. Allow the spinach to wilt into the mix. Remove from the heat and serve immediately. We recommend serving with tortillas and rice, a simple side salad is a nice touch too. garnish with seared Shishito and baby bell peppers for a nice color pop.