Kahlua Coffee
Submitted by lize
Kahlua coffee with chocolate syrup, cinnamon, and coffee liqueur stirred into hot coffee and topped with whipped cream. A spiked mocha drink ready in 10 minutes.
YIELD
7 cupsPREP
10 minCOOK
0 minREADY
10 minHot coffee, chocolate syrup, Kahlua, and a whisper of cinnamon stirred together and topped with whipped cream. This is the drink you make on a cold evening when regular coffee just isn’t going to cut it.
The chocolate syrup dissolves instantly into the hot coffee, creating a rich mocha base. The Kahlua doubles down on the coffee flavor while adding a sweet, boozy warmth. That tiny pinch of cinnamon is barely noticeable on its own, but it bridges the chocolate and coffee together and adds a spiced complexity you can’t quite put your finger on.
Serve immediately while it’s hot. This recipe makes seven cups, so it’s great for a small dinner party or after-dinner drinks around the table.
Chef Tips
- Use strong-brewed coffee. Weak coffee gets lost behind the chocolate syrup and Kahlua.
- Stir the chocolate syrup into the hot coffee first so it dissolves completely before adding the liqueur.
- A generous crown of whipped cream on top insulates the drink and keeps it hot longer.
- Serve in warmed mugs. Pour hot water into the mugs, let them sit for a minute, then dump and pour in the coffee.
Variations
- Use Bailey’s Irish Cream instead of Kahlua for a creamier, less coffee-forward drink.
- Add a pinch of cayenne to the cinnamon for a Mexican hot chocolate-coffee hybrid.
- Make it non-alcoholic by replacing Kahlua with an extra tablespoon of chocolate syrup and a splash of vanilla extract.
Ingredients
Directions
Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container, stir well.
Serve immediately. Top with whipped cream.
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