Kahlua Amaretto Recipes

TOASTED ALMOND COCKTAIL

Steps:

• Fill two cocktail glasses with ice and one cocktail shaker with ice.
• Pour the amaretto, Kahlua, and cream into the cocktail shaker.
• Shake the combination. Pour into the two glasses.

HOMEMADE AMARETTO RECIPE

Steps:

• Combine the water & sugars in a medium saucepan & bring to a boil.
• Continue cooking until the sugars are completely dissolved.
• Remove from the heat & allow to cool for at least 15 minutes.
• Once cooled, stir in the vodka & extracts.
• Pour into desired gift bottles or mason jars & label with the date.
• Store in a cool dry place.

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.

KAHLUA & AMARETTO

Steps:

• Pour Kahlua and amaretto over ice. Stir. Terrific twosome.

KAHLUA TIRAMISU WITH AMARETTO ICE CREAM

Steps:

• Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
• Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.