Kahlua Coffee

Hot 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.