February 27th is National Kahlúa Day.
Kahlúa is a made with sugarcane spirit (rum), 100% Arabica coffee, vanilla, and caramel from Mexico.
In 1930, the Alvarez brothers harvested Arabica coffee beans from the fields of Veracruz. They got Señor Blanco, a local entrepreneur, to include their beans in a spirits recipe he was advertising. Then in 1936, Chemist Montalvo Lara used the Alvarez brother’s coffee beans to create the original Kahlúa – the same recipe that is used today. By the 1950s Kahlúa began global distribution.
It’s a seven year process to make one bottle of Kahlúa (from harvest to bottle).
Currently, the alcohol content of Kahlúa is 20.0% (21.5% in Ohio). Earlier versions had 26.5%. In 2002, a 36%, more expensive, high-end product called Kahlúa Especial became available in the United States, Canada, and Australia. It has a lower viscosity and is less sweet than the regular version.
Kahlúa may be served on the rocks with a zest of orange or in a cocktail like a Black Russian, B-52, or Espresso Martini. Or it may be added to milk or coffee. Or it may be use to make delicious cheesecake, brownies, mousse, or even chicken.
Try Chocolate Kahlúa Cheesecake
1-1/3 cups chocolate wafer crumbs
1/4 cup butter, room temperature
1 tablespoon granulated sugar
1-1/2 cups semi-sweet chocolate chips
1/4 cup Kahlúa
1/3 cup granulated sugar
2 tablespoons butter, room temperature
2 eggs, beaten
1/4 teaspoon salt
1 cup sour cream
2, 8 ounce packages cream cheese, room temperature
chocolate sauce, whipped cream, chocolate sprinkles
Combine the crust ingredients and press into the bottom of a nine-inch springform pan.
Preheat oven to 350F degrees.
Melt chocolate with Kahlúa and butter over medium heat, stirring until smooth. Set aside.
Combine sugar and eggs until blended.
Beat in eggs, then salt and sour cream until blended.
Beat in cream cheese until smooth.
Gradually blend in chocolate-Kahlúa mixture.
Pour into prepared crust.
Bake 35 minutes or until filling is justy set in the center.
Turn off heat and let stand in oven for 15 minutes.
Remove from the oven and let cool one hour, then refrigerate several hours to overnight.
Garnish with chocolate sauce, whipped cream, chocolate sprinkles.