Kahlua Ice Latte Recipes

KAHLúA LATTE

Steps:

• Add 1 part espresso into a highball glass.
• Add 2 parts kahlúa.
• Add 3 parts steamed milk.
• Add 1 pinch grated nutmeg.

KAHLUA LATTE

Steps:

• Pour Kahlua, Vodka, milk and coffee into a glass. Stir or shake.
• Pour over ice and serve.
• Kick yourself for not making a double batch.

KAHLUA ICED LATTE

Steps:

• Pour over ice in a highball glass. For a flavored iced latte, try Kahlua Hazelnut, French Vanilla, or Mocha.

KAHLUA ICED LATTE

Steps:

• Pour over ice in a highball glass. For a flavored iced latte, try Kahlua Hazelnut, French Vanilla, or Mocha.n

KAHLUA VANILLA LATTE ICE CREAM

Steps:

• In a medium saucepan, mix whipping cream, milk, sugar, vanilla and coffee granules. Heat, stirring frequently, until coffee granules are fully dissolved and small bubbles form at the edge of the pan.
• In a separate bowl, beat the egg with a whisk or mixer until frothy.
• Slowly drizzle a stream of the hot milk/coffee mixture (about 1 cup of it) into the egg, whisking or beating constantly.
• Gradually add the egg mixture back into the remaining hot milk/coffee mixture in the saucepan, whisking as you go.
• Cook over medium-low heat, stirring frequently, until mixture thickens slightly and is thick enough to coat the back of a spoon--roughly 5 minutes.
• Remove from heat, transfer into a glass jar and refrigerate until thoroughly chilled--at least 2 hours.
• Add Kahlua, cover, and shake the jar to mix thoroughly.
• If there are any little "chunks" from the egg, strain through a fine mesh strainer before freezing the ice cream.
• Freeze in an ice cream maker according to manufacturer's instructions.

KAHLUA ICED LATTE

Steps:

• Pour over ice in a highball glass. For a flavored iced latte, try Kahlua Hazelnut, French Vanilla, or Mocha.n

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

KAHLúA-SPIKED FROZEN MOCHA LATTES

Steps:

• Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and half and half; whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.
• Using electric mixer, beat cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.
• Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahl&eucate;a in processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.
• Spoon sweetened whipped cream atop frozen mocha lattes and serve.

KAHLUA® ICED LATTE

Steps:

• Pour Kahlua into a highball glass filled with ice. Add coffee and milk or cream.