STIR UP YOUR HOLIDAY ROUTINE
HERE’S A FEW WAYS KAHLÚA RECOMMENDS STIRRING THINGS UP THIS HOLIDAY!
Add a playful treat to your holiday routine with a kahlúa cocktail
Salted Espresso Martini
Cold Brew Martini
Pumpkin Spice Espresso Martini
Tequila Espresso Martini
Espresso Martini Affogato
Black Russian
STIR IT UP WITH KAHLÚA
Kahlúa has teamed up with culinary expert and Emmy Award-winning chef to inspire fans to stir things up by swapping a martini glass for a delicious, edible Stemless Cocoa Cup.
The recipe calls for ingredients easily found in the everyday kitchen and was especially created to complement the rich and velvety smooth taste of the world’s #1 coffee liqueur.
Scroll down to check out the recipe!
STEMLESS COCOA CUP RECIPE
INGREDIENTS
Makes 10 to 12 cups (2oz)
- 1/2 cup unsalted butter, softened, plus more for greasing
- 1/2 cup confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon espresso powder, optional
- Dried beans or pie weights for baking
- 1 cup (6 ounces) white or dark chocolate chips, baking chunks, or roughly chopped chocolate
- 1 tablespoon coconut oil, or neutral oil like canola
HOW TO MAKE
- Prepare the cups of a 12-cup muffin tin by lightly greasing them with butter, making sure to cover the sides evenly. Note: silicone muffin molds do not need to be greased.
- In a medium bowl, combine the butter and confectioners’ sugar. Whisk until smooth. Add egg, egg yolk, and vanilla, whisking until combined.
- In another medium bowl, gently mix together the flour, cocoa powder, salt and espresso powder until just combined. Fold the dry ingredients into the egg mixture, mixing until smooth.
- Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap tightly.
- Chill until the dough is firm, at least 1 hour.
- Preheat the oven to 350 degrees F.
- Divide and press the dough into the bottom of each muffin cup and up the sides. Using your fingers, smooth the dough in each cup so that it is as even and thin all around as possible. You also can try to lightly butter the bottom of a 1/4-cup measure and press it into each cup to smooth the bottom and sides.
- Line each cup of dough with a small piece of aluminum foil and fill with dried beans or pie weights.
- Bake for 15 minutes.
- Gently remove the foil and beans, and bake for another 10 minutes.
- Transfer each cup to a baking rack to cool.
- Meanwhile, in a small microwave-proof bowl, melt 1 cup of chocolate with 1 tablespoon of coconut oil in 20-second intervals until smooth.
- Using a small spoon, spread about a tablespoon of chocolate on the bottom and up the sides of each cup in a thin, even layer. Optional: Dip the rim of each cup into remaining chocolate and immediately into a plate of sugar or candy decoration of choice.
- Refrigerate the cups until the chocolate is set.
- Fill each with a 2-ounce Kahlúa Espresso Martini and garnish as desired.
ESPRESSO MARTINI
Tasty, edgy, sophisticated—three awesome reasons why it’s one of the most popular coffee cocktails in the world.
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