Kahlúa – Mexican coffee liqueur

Kahlua is a Mexican coffee liqueur with a strength of 20-35% based on rum with the addition of corn syrup and vanilla, as well as other ingredients, depending on the specific type. It is considered a dessert alcohol and is part of many cocktails.

Historical information

Liqueur Kahlua appeared in 1936, when four young Mexicans decided to start their own business. One of them became the ideological mastermind and created the recipe, two others provided first-class coffee, and the fourth managed to transfer the project to commercial rails and establish the production of a new drink.

According to one of the versions, the creator of the liqueur, Pedro Domek, named his invention “House of the Akolua People” in honor of the disappeared people of the Mexico City Valley, which sounds like Kahlua in the Aztec language. However, the official website of the company says that the term is taken from the ancient Arabic language and means “coffee”.

In 1994, Pedro Domecq merged with Allied Lyons, and eleven years later, the shares of the enterprise were bought by Pernod Ricard, the largest supplier of alcoholic beverages in the world.

Since 2004, mainly twenty-degree Kahlua has been supplied to the market, although earlier the liquor had a strength of 26,5%. For the USA, Canada and Australia, a special variety is provided – Kahlua Especial, which is made from Arabica coffee beans, compared to the usual liqueur, the Especial variety is not so sweet and stronger – 36%.

Production technology

It takes 7 years to make a batch of Kahlua and it takes 6 years to grow the right coffee. The fact is that only special grains are suitable for liqueur, which ripen in the shade, and not in the sun, therefore the process is much slower than under normal conditions. The harvested grains are additionally kept for six months in canvas bags, at which time the manufacturer is creating the alcoholic basis of the drink – rum.

Then rum is infused on coffee beans for 4 weeks, filtered, depending on the recipe, other ingredients are added and the finished drink is bottled.

Kahlua species

• Classic (20% alcohol, in the US state of Ohio – 21,5%). The bouquet has tones of coffee, walnut, butter.
• Chili Chocolate (same strength). Milk chocolate flavor with hot chili, caramel and vanilla.
• Pumpkin Spice (20%). “Autumn” variety with pumpkin flavor and seasonal spices. Often used to spice up traditional Kahlua cocktails on Halloween.
• Salted Caramel (20%). The bouquet contains nuances of salt and caramel.
• Peppermint Mocha (20%). In addition to traditional ingredients, dark chocolate and peppermint are included. This variety is served with ice or added to hot chocolate.
• Hazelnut (20%). It has a thick, creamy, nutty aftertaste that goes well with cold or hot coffee.
• Mocha (20%). On the palate, coffee tones with hints of chocolate cake are distinctly felt. They drink either with ice or in cocktails.
• French Vanilla (20%). Ideal for use as is, without coffee, cream or other ingredients. Differs in rich coffee flavor and vanilla aftertaste.
• Midnight Coffee (35%). A variety of increased strength, as the producers say – especially for parties.
• Cinnamon Spice (20%). Alcoholic version of Mexican traditional coffee Café de Olla – coffee, cinnamon, brown sugar.
• Ready to drink – ready-to-drink cocktails with Kahlua, bottled.
• Especial Coffee (35%). Made from the highest quality Arabica, served with ice or martini.

How to drink Kahlua

Mexican coffee liqueur goes well with milk, cream, coffee and coconut milk. Depending on personal preferences, it is drunk neat with ice, added to coffee or tea, poured over ice cream, brownie (chocolate cake), sweet pies.

In Latin America, you can buy chocolates and other sweets with Kahlua as a filling.

Cocktails from Kalua

Kalua coffee liqueur is an indispensable ingredient in many cocktails. Most popular recipes:

1. B-52 – one part each of coffee, cream and orange liqueurs, pour in layers, do not mix.
2. Baby Guinness – 3 parts Kalua, 1 part Baileys, pour in layers, drink in one gulp.
3. Black Russian (Black Russian) – Mix 50 ml of vodka with 20 ml of Kalua, serve with crushed ice in a whiskey glass.
4. White Russian (White Russian) – the same as “black”, but with 20 ml of cream.