Kahlua Cognac Food

KAHLUA & COGNAC

Steps:

• Pour Kahlua and cognac or brandy in brandy snifter.
• Swirl gently.

HOMEMADE COFFEE LIQUEUR (KAHLúA)

Steps:

• In a large saucepan, add water and distribute the sugar in an even layer at the bottom.
• Let the water and sugar simmer gently. Do not make the mixture boil and do not stir in it.
• While the sugar is heating/mixing up in the water; make a strong cup of coffee. This is done by dissolving 3 tablespoon of freeze-dried coffee in one cup of hot water. Alternatively, you can brew some strong coffee using a French Press with 6 tablespoons of regular grinded coffee beans. A French press will give you the best result taste-wise.
• When the sugar is dissolved in the water, add the strong coffee and the vanilla powder (or similar vanilla essence).
• Now let the sugar, water and coffee mixture simmer at low heat for 3 hours. This step is done without a lid. We are looking to evaporation the water making a thicker and sweet coffee syrup.
• Remove the saucepan from the stove and let the coffee syrup cool down.
• When the temperature is 78 C (172 F) or below, add the vodka. If the temperature is greater, the alcohol will evaporate which is unwanted.
• When the Kahlua is cooled down, it is ready to be used or poured onto clean bottles. Keep your homemade Kahlua in your fridge.

ALL GROWN-UP S'MORES

Steps:

• Preheat the oven to 350°F.
• TO MAKE THE CRUST:.
• Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.
• Press into the bottom of a 9-by-13-inch metal baking pan.
• Bake the crust until starts to brown and become crisp, about 10 minutes.
• Transfer to a wire rack and let cool completely.
• TO MAKE THE FILLING:.
• Using an electric mixer, beat the egg yolks and confectioners' sugar together in a large bowl until they are thick and the color of butter.
• Beat in the Cognac, creme de cacao, Kahlua, vanilla, and salt.
• Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.
• Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.
• Let cool slightly, then gradually beat into the egg mixture.
• Fold the softly beaten heavy cream into the chocolate mixture just until combined.
• Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.
• Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.
• WHEN READY TO SERVE - MAKE THE MERINGUE:.
• Using an electric mixer set at low speed, beat the egg whites until foamy.
• Add the salt and cream of tartar and beat at medium speed until soft peaks form.
• Beat in the vanilla.
• Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.
• ASSMBLY & SERVICE:.
• Carefully cut the S'mores into 15 large squares.
• Place each S'mores on a dessert plate.
• Top each with ½ cup of the meringue in a large dollop.
• Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.
• Serve immediately and accept all the accolades!

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.