Heavenly Kahlua Hot Chocolate And Espresso Recipes

KAHLUA HOT CHOCOLATE

Steps:

• In a small saucepan, whisk sugar, cocoa, cinnamon and nutmeg. Gradually whisk in milk; cook and stir until heated through. Remove from heat; stir in Kahlua. Ladle into mugs; serve with toppings as desired.

HEAVENLY HOT CHOCOLATE MIX

Steps:

• In a large airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months (mixture will settle)., To prepare hot chocolate: Place 1/3 cup mix in a mug; add 3/4 cup hot water and stir until blended.

KAHLUA HOT CHOCOLATE -- HEAVEN SENT

Steps:

• Boil water in microwave or on stove top.
• While stirring, mix cocoa packet with water.
• Add kahlua and stir well.
• Add toppings, if desired.

KAHLUA HOT CHOCOLATE

Steps:

• Heat the chocolate, milk and half and half cream over medium heat in a heavy saucepan, stirring until the chocolate has melted.
• Whisk until the mixture is hot and frothy.
• Add in sugar if desired.
• Add in the Kahlua and vanilla; contine to whisk until the mixture is hot.
• Remove from heat.
• Pour into mugs and top with whipped cream.
• Garnish with shaved chocolate.
• Delicious!

CHOCOLATE ESPRESSO KAHLUA TART

Steps:

• Preheat oven to 375 degrees.
• Spread hazelnuts in a single layer on a baking sheet.
• Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
• Remove from oven, reduce heat to 325 degrees.
• Rub nuts with a towel to remove skins.
• Cool then finely grind in a food processor.
• In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
• Press into the bottom and up the sides of a 11 inch round tart pan.
• Chill for 30 minutes.
• Place chilled tart shell on a baking sheet and cook for 20 minutes.
• Cool Completely.
• In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
• Melt butter and chocolate in a double boiler.
• Whisk in Kahlua mixture.
• Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
• Remove from heat and let cool completely.
• Using an electric mixer beat cream until you get stiff peaks.
• Whisk egg whites and sugar in a double boiler over simmering water.
• Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
• Remove from heat.
• Whisk on medium speed until soft peaks form.
• On high speed continue to whisk until peaks are stiff and glossy.
• Using a spatula gently fold in chocolate mixture, then whipped cream.
• Spread evenly into cooled tart shell.
• Chill 2 hours or overnight.

HEAVENLY HOT CHOCOLATE

Steps:

• Using tip of small knife, scrape seeds from vanilla bean into processor; reserve bean. Add sugar to processor and blend 10 seconds. Transfer 3 tablespoons vanilla sugar to small bowl and reserve.
• Transfer remaining vanilla sugar from processor to heavy medium saucepan. Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until beginning to bubble. Whisk in whole milk and half and half. Add reserved vanilla bean; bring mixture to simmer. Remove from heat; whisk in vanilla extract. Discard vanilla bean.
• Beat cream and reserved 3 tablespoons vanilla sugar in medium bowl until medium-firm peaks form. Divide hot chocolate among 6 mugs; top with whipped cream and serve.

HEAVENLY KAHLUA CHEESECAKE

Steps:

• Combine first 4 ingredients, mix well.
• Firmly press into bottom of 9 nch springform pan.
• Bake at 325 for 5 minutes.
• Beat cream cheese with mixer until light and fluffy.
• Gradually add 3/4 cup sugar, mixing well.
• Beat in 1/2 cup cocoa.
• Add eggs, one at a time, beating after each one.
• Stir in next 3 ingredients.
• Pour into prepared pan.
• Bake at 375 for 25 minutes.
• Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
• Let cool to room temperature on a wire reck.
• Chill 8 hours or overnight.
• Remove side of springform pan.
• Garnish with chocolate curls.