Kahlua Mocha Recipes

MOCHA JAVA PIE WITH KAHLUA CREAM

Steps:

• Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.

10 BEST KAHLUA DRINKS TO TRY TONIGHT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Kahlua drink in 30 minutes or less!

KAHLUA MOCHA

Steps:

• Combine Hot Chocolate Mix and coffee granules in a 1 quart glass measure.
• Stir in water and Kahlua.
• Microwave, uncovered, at HIGH 3 minutes or until heated.
• Hot Chocolate Mix:.
• Combine all ingredients.
• Store in an airtight container in a cool, dry place.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

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 MOCHA BROWNIES

Steps:

• Preheat oven to 325 degrees F. Spray 9x13-inch baking dish with cooking spray and set aside.
• In a small bowl, combine flour, baking powder, and salt. Set aside.
• In small saucepan, melt butter over medium heat, stirring frequently. Add chocolate to melted butter; stir continuously until chocolate is melted.
• Use an electric mixer to combine butter/chocolate mixture with sugar in a bowl. Mix until well combined.
• Add eggs, one at a time, beating until each one is thoroughly blended in. Add vanilla and Kahlua, and mix well. Add flour mixture to wet ingredients; stir until combined. Fold in chocolate chips.
• Transfer batter to prepared baking dish and bake in preheated oven for 35-40 minutes, until toothpick comes out clean.
• Cool completely.
• To make the buttercream:
• Beat butter until light and fluffy, about 2-3 minutes.
• Add powdered sugar, one cup at a time.
• Add vanilla, Kahlua Mocha, and salt, and beat until well combined.
• Spread evenly over cooled brownies.
• Cut into squares and enjoy!

MOCHA COOKIES WITH KAHLUA ICING

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and sugars, then beat in eggs, espresso powder and cinnamon.
• Mix in flour, baking soda and salt until just combined.
• Stir in chocolate chips.
• Place heaping tablespoon size balls of dough on ungreased baking sheets and bake for about 12-14 minutes or until slightly soft in the center.
• Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool.
• When completely cool, frost with Kahlua Icing.
• For Kahlua Icing: Beat together 1/4 cups softened butter, 2 1/2 cups powdered sugar and 2 1/2 tablespoons Kahlua until smooth.