Kahlua And Rum Coffee Food

KAHLUA AND RUM COFFEE

Steps:

• Moisten the top edge of a coffee cup with a little rum.
• Place a little sugar on a dish, and dip the cup into the sugar to coat rim. Add the rum and the Kahlua, and mix together.
• Add the hot coffee, and stir quickly to mix.
• Top with whipped cream.
• The whipped cream prevents the alcohol from escaping.

KAHLUA COFFEE CAKE

Steps:

• In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
• In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
• Add in sour cream and vegetable oil; mix well.
• Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
• Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
• Pour your cake batter into the pan, and put into a preheated 350°F oven.
• Bake at 350°F for 45-60 minutes or until toothpick tests done.
• Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.

COFFEE-KAHLUA BALLS

Steps:

• Pulse wafers in a food processor until finely ground.
• Stir coffee granules in Kahlua until dissolved. Stir in corn syrup, 1 cup icing sugar and crumbs until evenly mixed. Stir in nuts.
• Shape mixture into 1 inch balls and place on a waxed paper lined tray or baking sheet.
• Roll balls in 1/2 cup icing sugar.
• Store in an airtight container with waxed paper between the layers and keep refrigerated for up to 2 weeks but at least overnight. Flavours improve with time.

KAHLUA AND BRANDY COFFEE

Steps:

• Add the brandy and Kahlua to the hot coffee.
• Quickly top with whipped cream.

KAHLUA RUM & SODA

Steps:

• Pour Kahlua and rum over ice in a tall glass. Fill with club soda (I like Coke). Stir. Now relax.