Unwrap your sweet tooth and get ready to indulge! Whether you’re hosting a holiday gathering or simply treating yourself, these 18 decadent Kahlua dessert recipes are the ultimate way to elevate any occasion. From rich, coffee-kissed cakes to creamy, boozy treats, we’ve gathered irresistible ideas that promise to delight every home cook. Keep reading to discover your new favorite dessert—each one is more tempting than the last!
Kahlua Chocolate Mousse
Kicking off the holiday season with a dessert that’s basically a hug in a bowl—this Kahlua Chocolate Mousse is the creamy, boozy, chocolatey escape you deserve after a long day of festive chaos. It’s ridiculously easy to whip up, requires zero baking, and tastes like a fancy restaurant treat without the fuss. Consider it your secret weapon for impressing guests (or just treating yourself) in under 30 minutes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces of semi-sweet chocolate chips (about 1½ cups)
– 1 cup of heavy whipping cream, chilled
– ¼ cup of Kahlua coffee liqueur (a generous splash!)
– 3 large eggs, separated
– ¼ cup of granulated sugar
– A pinch of salt
– Optional: extra whipped cream and chocolate shavings for topping
Instructions
1. Place the chocolate chips in a heatproof bowl and melt them using a double boiler over medium-low heat, stirring constantly until smooth—this should take about 5 minutes. Tip: Avoid microwaving to prevent scorching.
2. Remove the melted chocolate from heat and let it cool slightly for 2–3 minutes, then whisk in the Kahlua until fully combined.
3. In a separate large bowl, beat the egg whites with a pinch of salt using an electric mixer on high speed until stiff peaks form, which typically takes 3–4 minutes.
4. In another bowl, beat the egg yolks with the granulated sugar on medium-high speed for 2–3 minutes until pale and thickened.
5. Gently fold the melted chocolate-Kahlua mixture into the egg yolks until no streaks remain.
6. Fold in the whipped egg whites one-third at a time, using a spatula to maintain airiness—be gentle to keep the mousse light. Tip: Overmixing can deflate it.
7. In a chilled bowl, whip the heavy cream on high speed until soft peaks form, about 2–3 minutes.
8. Fold the whipped cream into the chocolate mixture until just combined, ensuring everything is evenly incorporated.
9. Divide the mousse evenly among 6 serving glasses or bowls, cover with plastic wrap, and refrigerate for at least 4 hours or until set. Tip: Overnight chilling enhances the flavor.
10. Before serving, top with extra whipped cream and chocolate shavings if desired.
Chill out with this mousse—it’s luxuriously smooth with a rich chocolate depth, perfectly balanced by the warm, coffee-kissed kick from the Kahlua. Serve it in elegant glasses for a dinner party or straight from the bowl for a cozy night in; either way, it’s a decadent treat that’s sure to disappear fast!
Kahlua Tiramisu
Ditch the boring desserts, because this Kahlua Tiramisu is about to become your new holiday hero—it’s like a cozy coffee break and a boozy treat had a deliciously messy love child. Seriously, who needs Santa when you’ve got layers of espresso-soaked ladyfingers and creamy mascarpone spiked with a kick of Kahlua? Let’s get whisking!
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
- A couple of cups of strong brewed espresso, cooled to room temp (about 1 ½ cups)
- A generous splash of Kahlua (around ¼ cup)
- One package of ladyfinger cookies (you’ll need about 24)
- Two 8-ounce containers of mascarpone cheese
- Four large eggs, separated—yolks and whites in different bowls, please!
- A half-cup of granulated sugar
- A teaspoon of vanilla extract
- A pinch of salt
- A dusting of unsweetened cocoa powder for the top
Instructions
- In a medium bowl, whisk together the cooled espresso and Kahlua until combined—this is your boozy coffee bath. Tip: Use freshly brewed espresso for the best flavor; instant just won’t cut it here.
- In a large mixing bowl, beat the egg yolks and granulated sugar with an electric mixer on medium speed for about 3–4 minutes, until pale and thickened.
- Add the mascarpone cheese and vanilla extract to the yolk mixture, and beat on low speed just until smooth and creamy, about 1 minute. Set aside.
- In a separate clean bowl, beat the egg whites with a pinch of salt on high speed until stiff peaks form, about 2–3 minutes. Tip: Make sure your bowl and beaters are completely grease-free for the fluffiest whites.
- Gently fold the beaten egg whites into the mascarpone mixture using a spatula, until no white streaks remain—be gentle to keep it airy.
- Quickly dip each ladyfinger into the espresso-Kahlua mixture for 1–2 seconds per side (don’t soak them or they’ll get soggy!), and arrange a single layer in the bottom of a 9×9-inch baking dish.
- Spread half of the mascarpone cream evenly over the ladyfinger layer.
- Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone cream.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. Tip: Patience is key—this chilling time lets the flavors meld and the texture set perfectly.
- Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.
Heavenly doesn’t even begin to cover it—each spoonful delivers a velvety, cloud-like cream with a subtle coffee buzz and a hint of Kahlua warmth. Serve it chilled in fancy glasses for a dinner party, or just grab a spoon and dive right into the dish; we won’t judge if you sneak an extra layer!
Kahlua Brownies with Espresso Glaze
Just when you thought brownies couldn’t get any more decadent, we’re throwing espresso and Kahlua into the mix—because why should coffee get all the fun? This recipe transforms your average chocolate square into a sophisticated, boozy treat that’ll make your taste buds do a happy dance. Consider it the ultimate holiday (or any-day) indulgence that’s surprisingly simple to whip up.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup of unsalted butter, melted and slightly cooled
– 2 cups of granulated sugar
– 4 large eggs, at room temperature
– 1 teaspoon of vanilla extract
– ¾ cup of unsweetened cocoa powder
– 1 cup of all-purpose flour
– ½ teaspoon of salt
– ¼ cup of Kahlua (coffee liqueur)
– 1 cup of powdered sugar
– 2 tablespoons of strongly brewed espresso, cooled
– A splash of milk, if needed for glaze consistency
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan, lining it with parchment paper for easy removal later.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
4. Sift in the cocoa powder, flour, and salt directly into the wet ingredients to avoid lumps—this is a pro tip for fudgier brownies!
5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Pour in the Kahlua and stir until the batter is uniform, then spread it evenly into the prepared pan.
7. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
8. While the brownies bake, make the glaze by whisking the powdered sugar with the cooled espresso in a small bowl until smooth; add a splash of milk if it’s too thick.
9. Let the brownies cool completely in the pan on a wire rack—this prevents the glaze from melting off, another key tip!
10. Once cooled, drizzle the espresso glaze over the top in a zigzag pattern for a fancy finish.
11. Cut into 16 squares and serve immediately, or store in an airtight container for up to 3 days.
Decadently fudgy with a rich mocha kick, these brownies boast a crackly top and a melt-in-your-mouth texture that’s pure bliss. The espresso glaze adds a glossy sheen and a bold coffee flavor that pairs perfectly with the subtle Kahlua warmth—try serving them with a scoop of vanilla ice cream for an over-the-top dessert experience.
Kahlua Cheesecake with Oreo Crust
A dessert that’s basically a party in your mouth—this Kahlua Cheesecake with Oreo Crust is the ultimate treat for anyone who thinks coffee and chocolate should get married. Imagine a rich, velvety filling spiked with a splash of Kahlua, all snuggled into a crunchy Oreo base that’ll make you forget store-bought crusts ever existed. Trust me, your taste buds will send you a thank-you note.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– A couple of sleeves of Oreos (about 24 cookies, because who’s counting?)
– A half cup of melted butter (unsalted, please)
– Three 8-ounce packages of cream cheese, at room temperature
– A cup of granulated sugar
– A tablespoon of vanilla extract
– A quarter cup of Kahlua (go ahead, add an extra splash if you’re feeling bold)
– Three large eggs
– A cup of sour cream
Instructions
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan—this ensures your cheesecake doesn’t stick like a bad memory.
2. Crush the Oreos into fine crumbs using a food processor or a zip-top bag and a rolling pin (tip: leave the filling in for extra flavor!).
3. Mix the Oreo crumbs with the melted butter until it resembles wet sand, then press it firmly into the bottom of the pan to form an even crust.
4. Bake the crust alone for 10 minutes at 325°F, then let it cool on a wire rack—this step prevents a soggy bottom, because nobody wants that.
5. In a large bowl, beat the cream cheese with an electric mixer on medium speed until it’s smooth and fluffy, about 2 minutes.
6. Gradually add the granulated sugar while mixing, then blend in the vanilla extract and Kahlua until fully combined.
7. Add the eggs one at a time, beating just until incorporated after each addition to avoid overmixing (tip: overbeating can cause cracks, so keep it gentle!).
8. Fold in the sour cream with a spatula until the batter is creamy and uniform.
9. Pour the batter over the cooled crust and smooth the top with a spatula.
10. Bake at 325°F for 50-60 minutes, until the edges are set but the center still jiggles slightly when shaken—it’ll firm up as it cools.
11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature shocks (tip: this slow cooling helps avoid cracks!).
12. Remove from the oven, run a knife around the edge to loosen it, then refrigerate for at least 4 hours or overnight before serving.
Velvety and decadent, this cheesecake boasts a smooth texture with a hint of coffee-kissed warmth from the Kahlua, perfectly balanced by that crunchy Oreo base. Serve it chilled with a drizzle of chocolate sauce or a dollop of whipped cream for an extra indulgent twist—it’s so good, you might just hide a slice for yourself!
Kahlua Ice Cream Sundae
Kick your dessert game up a notch with this Kahlua Ice Cream Sundae—it’s the boozy, creamy treat that’ll make you forget you ever settled for plain old vanilla. Picture this: rich coffee liqueur swirled into velvety ice cream, topped with a drizzle of chocolate and a sprinkle of crunch, because why should holidays have all the fun? Trust me, this sundae is basically a party in a bowl, and you’re invited.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A quart of vanilla ice cream (go for the good stuff—it makes a difference!)
– A generous 1/4 cup of Kahlua coffee liqueur
– A handful of chocolate chips, about 1/2 cup
– A splash of heavy cream, roughly 2 tablespoons
– A couple of crushed waffle cones for that irresistible crunch
Instructions
1. Let the vanilla ice cream sit on the counter for 10 minutes to soften slightly—this makes it easier to mix without turning soupy.
2. In a large bowl, scoop the softened ice cream and pour in the Kahlua coffee liqueur.
3. Use a spatula to gently fold the liqueur into the ice cream until just combined, creating a marbled effect; overmixing can make it icy, so stop when you see those pretty swirls.
4. In a small microwave-safe bowl, combine the chocolate chips and heavy cream.
5. Microwave the mixture on high for 30 seconds, then stir until smooth and glossy; if needed, heat in 10-second bursts to avoid burning.
6. Grab your serving bowls and layer the Kahlua ice cream mixture into each one.
7. Drizzle the warm chocolate sauce over the top of each sundae.
8. Sprinkle the crushed waffle cones evenly over the sundaes for a satisfying crunch.
9. Serve immediately to enjoy the perfect contrast of cold ice cream and gooey chocolate.
Buttery smooth with a kick of coffee warmth, this sundae melts into a dreamy, boozy pool that’s pure indulgence. For a fun twist, try adding a shot of espresso on top or swapping the waffle cones for toasted nuts—it’s your dessert, after all!
Kahlua Bread Pudding
Picture this: a dessert so decadent it could make your grandma blush, where stale bread gets a boozy, coffee-kissed glow-up that’ll have you sneaking spoonfuls straight from the baking dish. This Kahlúa bread pudding is basically a hug for your soul, with a kick that whispers, “Happy holidays, you deserve this.”
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- About 6 cups of day-old bread cubes (think a whole loaf of French bread, torn into bite-sized chunks)
- 4 large eggs, whisked until frothy
- 2 cups of whole milk (none of that skim stuff—go for the good creamy kind!)
- 1 cup of heavy cream, because why not?
- 3/4 cup of granulated sugar
- 1/2 cup of Kahlúa (that’s your boozy secret weapon)
- 1/4 cup of unsalted butter, melted and slightly cooled
- 2 teaspoons of pure vanilla extract
- 1 teaspoon of ground cinnamon
- A pinch of salt (just a tiny one to balance the sweetness)
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with a little butter or non-stick spray.
- In a large mixing bowl, toss the bread cubes with the melted butter until they’re evenly coated—this helps them soak up all that custardy goodness later.
- In another bowl, whisk together the eggs, milk, heavy cream, sugar, Kahlúa, vanilla extract, cinnamon, and salt until smooth and fully combined.
- Pour the wet mixture over the buttered bread cubes and gently stir to coat every piece. Let it sit for 15 minutes so the bread can absorb the liquid, giving you a richer texture. Tip: Press down on the bread with a spoon to submerge it—no dry spots allowed!
- Transfer the soaked bread mixture to the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil to prevent burning.
- Remove from the oven and let it cool for at least 10 minutes before serving—this helps the custard set and makes slicing easier. Tip: For an extra boozy kick, drizzle a little more Kahlúa over the warm pudding just before serving.
Just out of the oven, this pudding is a dreamy combo of custardy softness with a slightly crisp top, all infused with that warm coffee and vanilla flavor from the Kahlúa. Serve it warm with a scoop of vanilla ice cream melting on top, or get fancy by garnishing with a sprinkle of cinnamon and a drizzle of caramel sauce for a dessert that’s downright show-stopping.
Kahlua Chocolate Truffles
Visions of sugarplums? Pfft—let’s talk visions of boozy, fudgy bliss instead. These Kahlúa Chocolate Truffles are the no-bake, roll-in-your-hands kind of magic that’ll make you the hero of any holiday party (or, you know, a very happy solo Tuesday). They’re rich, they’re ridiculously easy, and they pack a playful coffee-liqueur kick that’ll have you sneaking just one more… or three.
Serving: 24 truffles | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces of good-quality semi-sweet chocolate, chopped up nice and fine
– A generous ½ cup of heavy cream
– A hearty splash of Kahlúa (that’s about 2 tablespoons)
– A pinch of salt, because it makes chocolate sing
– For rolling: about ½ cup of unsweetened cocoa powder, sifted so it’s super fluffy
Instructions
1. Place your finely chopped semi-sweet chocolate into a medium heatproof bowl.
2. In a small saucepan, heat the ½ cup of heavy cream over medium heat until it just begins to simmer—you’ll see tiny bubbles form around the edges, which takes about 3-4 minutes. (Tip: Don’t let it boil, or the cream can separate and make your ganache grainy.)
3. Immediately pour the hot cream over the chopped chocolate. Let it sit untouched for 2 full minutes to allow the chocolate to melt.
4. After 2 minutes, gently whisk the mixture from the center outward until it’s completely smooth, glossy, and uniform—this is your ganache.
5. Whisk in the 2 tablespoons of Kahlúa and the pinch of salt until fully combined.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. (Tip: This step keeps your truffle center creamy and dreamy.)
7. Refrigerate the ganache for at least 2 hours, or until it’s firm enough to scoop and hold its shape—it should feel like cold, moldable clay.
8. Line a baking sheet with parchment paper. Use a small cookie scoop or a teaspoon to portion the chilled ganache, then quickly roll each portion between your palms into a 1-inch ball. (Tip: If your hands get too sticky, dust them lightly with a bit of the cocoa powder—it’s a game-changer for neat rolling.)
9. Place each ball onto the prepared baking sheet. Once all are rolled, refrigerate them for 15 minutes to firm up again.
10. Pour the sifted ½ cup of unsweetened cocoa powder into a shallow bowl. Roll each chilled truffle ball in the cocoa powder until fully coated, then return to the baking sheet.
Fabulously fudgy and ready to devour! These truffles have a melt-in-your-mouth center that’s luxuriously smooth, with the Kahlúa adding a warm, mocha-like depth that cuts the sweetness perfectly. For a festive twist, try rolling some in crushed peppermint candies or drizzle them with white chocolate after the cocoa powder sets—they’re almost too pretty to eat (almost).
Kahlua Affogato
Tired of the same old holiday desserts that require more effort than assembling IKEA furniture? Let’s ditch the complicated baking and embrace the glorious, lazy genius of the Kahlua Affogato—a dessert that’s basically a caffeinated, boozy ice cream float for grown-ups. It’s the perfect festive treat when you want something impressive but have the attention span of a goldfish watching Netflix.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of scoops of good vanilla ice cream (about 1 cup)
– A generous shot of Kahlua coffee liqueur (about 2 tablespoons)
– A freshly pulled shot of hot espresso (about 1/4 cup)
– A tiny pinch of flaky sea salt (optional, but it’s a game-changer)
Instructions
1. Grab your favorite dessert glass or a sturdy coffee mug—something that won’t crack from the temperature shock.
2. Plop two generous scoops of vanilla ice cream directly into the bottom of your chosen vessel. (Pro tip: Let the ice cream soften for just 5 minutes on the counter first so it doesn’t freeze your glass.)
3. Slowly pour the shot of Kahlua over the ice cream, letting it pool around the edges.
4. Immediately brew or pull a fresh shot of espresso. You want it piping hot, around 200°F, for maximum meltiness.
5. Carefully pour the hot espresso directly over the ice cream and Kahlua. (Pro tip: Aim for the center to create a beautiful melt-pool without overflowing.)
6. If using, sprinkle that tiny pinch of flaky sea salt right on top for a salty-sweet contrast.
7. Serve immediately with a spoon and maybe a straw for the glorious coffee-ice cream soup that forms at the bottom.
Gloriously messy and meant to be devoured fast, this dessert serves up a fantastic textural ride—cold, creamy ice cream slowly melting into the warm, boozy coffee creates a sippable, spoonable delight. For a fun twist, try it with coffee ice cream for a double caffeine kick, or add a dollop of whipped cream and chocolate shavings for extra holiday pizzazz.
Kahlua Banana Pudding
Just when you thought banana pudding couldn’t get any better, we’re throwing a splash of Kahlúa into the mix—because why should coffee liqueur have all the fun at the holiday party? This boozy, creamy dream is the dessert equivalent of wearing pajamas to a fancy dinner: totally indulgent and secretly brilliant. Get ready to whip up a batch that’ll have everyone asking for seconds (and maybe the recipe).
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A box of vanilla wafer cookies (about 30 cookies)
– 3 ripe bananas, sliced into rounds
– 1 (3.4 oz) box of instant vanilla pudding mix
– 2 cups of cold whole milk
– 1 cup of heavy whipping cream
– ¼ cup of Kahlúa coffee liqueur
– A pinch of salt
– A dollop of whipped cream for topping (optional, but let’s be real—it’s not optional)
Instructions
1. In a large mixing bowl, whisk together the instant vanilla pudding mix and 2 cups of cold whole milk until smooth, about 2 minutes. Tip: Use cold milk straight from the fridge to help the pudding set faster and avoid lumps.
2. Pour in ¼ cup of Kahlúa and a pinch of salt, then stir gently to combine—don’t overmix or the pudding might thin out.
3. In a separate bowl, use an electric mixer on medium-high speed to beat 1 cup of heavy whipping cream until stiff peaks form, about 3–4 minutes. Tip: Chill the bowl and beaters in the freezer for 10 minutes beforehand for fluffier whipped cream.
4. Fold the whipped cream into the pudding mixture with a spatula until no white streaks remain, being careful not to deflate the cream.
5. Grab a 9×9-inch baking dish and layer the bottom with a single layer of vanilla wafer cookies, spacing them slightly apart.
6. Arrange half of the sliced banana rounds evenly over the cookies.
7. Spread half of the pudding mixture over the bananas, smoothing it with the back of a spoon.
8. Repeat the layers: add another layer of cookies, the remaining bananas, and the rest of the pudding. Tip: Press down gently on the top layer to help everything meld together without squishing the bananas.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait that long.
10. Before serving, top with a dollop of whipped cream and crumble a few extra cookies over it for crunch.
The pudding sets into a luscious, cloud-like texture with a subtle coffee-kissed sweetness that plays off the ripe bananas. Serve it chilled in mason jars for a portable treat, or scoop it straight from the dish—no one will judge if you sneak a spoonful before the guests arrive!
Kahlua Pecan Pie
Whip out your stretchy pants, because we’re about to turn a classic holiday pie into a boozy, nutty masterpiece that’ll have your guests begging for the recipe (and maybe a nap). This Kahlua Pecan Pie is like your favorite cozy sweater, but edible and spiked with coffee liqueur—because why should eggnog have all the fun? It’s the dessert that says, ‘Happy Holidays, let’s get a little tipsy on sugar.’
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 store-bought pie crust (because we’re fancy but not that fancy)
– 3 large eggs
– 1 cup of light corn syrup (the sticky glue that holds our dreams together)
– 1/2 cup of granulated sugar
– 1/4 cup of packed brown sugar
– 1/4 cup of melted unsalted butter
– 1/4 cup of Kahlua (a boozy splash for that coffee-kick)
– 2 teaspoons of vanilla extract
– A big pinch of salt
– 2 cups of pecan halves (go for the whole ones—they’re prettier!)
Instructions
1. Preheat your oven to 350°F (175°C) and grab a 9-inch pie dish.
2. Gently press the store-bought pie crust into the pie dish, crimping the edges with your fingers for a homemade touch—no one needs to know your secret!
3. In a large mixing bowl, crack the 3 large eggs and whisk them until they’re frothy and light, about 1 minute.
4. Add the 1 cup of light corn syrup, 1/2 cup of granulated sugar, 1/4 cup of packed brown sugar, 1/4 cup of melted unsalted butter, 1/4 cup of Kahlua, 2 teaspoons of vanilla extract, and a big pinch of salt to the bowl.
5. Whisk everything together until smooth and well-combined, scraping the sides to avoid sugary lumps.
6. Tip: To prevent a soggy crust, place the empty pie crust in the oven for 5 minutes before adding the filling—this quick pre-bake is a game-changer!
7. Spread the 2 cups of pecan halves evenly over the bottom of the pie crust.
8. Slowly pour the liquid filling over the pecans, ensuring it seeps into all the nooks and crannies.
9. Tip: If the pecans float to the top, gently press them down with a spoon for an even layer—no nut left behind!
10. Carefully transfer the pie to the preheated oven and bake for 50 minutes, or until the center is set and doesn’t jiggle when shaken lightly.
11. Tip: To avoid over-browning, cover the edges of the crust with aluminum foil halfway through baking if they start to look too dark.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours—patience is key here, unless you want a gooey mess!
13. Once cooled, slice and serve. Voilà! This pie boasts a rich, gooey center with a subtle coffee warmth from the Kahlua, balanced by the crunchy, buttery pecans. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist that’ll make any holiday table shine.
Kahlua Crème Brûlée
Venture beyond the usual vanilla crème brûlée with this boozy, coffee-kissed twist that’ll make your holiday dessert spread the talk of the town—because nothing says ‘festive’ like setting a custard on fire (safely, of course). It’s rich, it’s creamy, and it packs a playful Kahlúa punch that’ll have your guests forgetting all about the fruitcake.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups of heavy cream
– 5 large egg yolks (save the whites for an omelet tomorrow!)
– ½ cup of granulated sugar, plus a little extra for that crispy top
– A generous ¼ cup of Kahlúa coffee liqueur
– 1 teaspoon of pure vanilla extract
– A tiny pinch of salt, because balance is everything
Instructions
1. Preheat your oven to 325°F and grab six 4-ounce ramekins—no need to grease them, the custard will slide right out later.
2. In a medium saucepan, heat the 2 cups of heavy cream over medium heat until it just starts to simmer, about 5-7 minutes; you’ll see tiny bubbles form around the edges. Tip: Don’t let it boil, or it might curdle!
3. While the cream warms, whisk together the 5 egg yolks and ½ cup of sugar in a bowl until pale and smooth, about 2 minutes.
4. Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs and avoid scrambled bits.
5. Stir in the ¼ cup of Kahlúa, 1 teaspoon of vanilla extract, and that pinch of salt until everything’s well combined.
6. Divide the mixture evenly among the ramekins, filling each about ¾ full.
7. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins for a water bath. Tip: This gentle heat ensures a silky texture without cracks!
8. Bake for 35-40 minutes, until the edges are set but the centers still jiggle slightly when shaken.
9. Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack, about 1 hour.
10. Cover each ramekin with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results. Tip: Patience is key here—the longer it chills, the firmer and more flavorful it gets!
11. Just before serving, sprinkle a thin, even layer of sugar over each custard (about 1 teaspoon per ramekin).
12. Use a kitchen torch to caramelize the sugar until it’s golden and bubbly, moving the flame in circles to avoid burning. Let it sit for 1 minute to harden into that signature crackly crust.
Delight in that satisfying crack as you tap your spoon through the caramelized sugar, revealing a velvety custard infused with warm coffee and a hint of Kahlúa. Serve it straight from the fridge for a cool contrast to the warm top, or garnish with a few coffee beans for an extra festive touch—it’s the dessert that’ll have everyone begging for seconds (and maybe the recipe).
Kahlua Coconut Macaroons
Kick off your holiday baking with these boozy, beachy Kahlua Coconut Macaroons that’ll have you dreaming of tropical escapes and coffee breaks! They’re the perfect mash-up of rich coffee liqueur and sweet coconut, delivering a chewy, irresistible bite that’s dangerously easy to devour. Consider them your new favorite festive treat—just try to save some for Santa!
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 14 ounces of sweetened shredded coconut (that’s about 5 cups, give or take a sprinkle)
– 1 can (14 ounces) of sweetened condensed milk—go for the full-fat glory!
– ¼ cup of Kahlua coffee liqueur (a generous splash for that grown-up kick)
– 2 teaspoons of pure vanilla extract (because vanilla makes everything better)
– A pinch of salt (just a tiny one to balance the sweetness)
– 3 large egg whites, at room temperature (let ’em chill on the counter for 30 minutes first)
– ½ cup of granulated sugar (for that crispy, golden exterior)
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper—trust me, it prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, Kahlua, vanilla extract, and salt. Stir until everything is evenly mixed and clumpy.
3. In a separate, clean bowl, use an electric mixer to beat the egg whites on medium speed until foamy, about 1 minute.
4. Gradually add the granulated sugar to the egg whites while beating, then increase the speed to high and whip until stiff peaks form, about 3-4 minutes—this adds air for a lighter texture.
5. Gently fold the whipped egg whites into the coconut mixture using a spatula, being careful not to deflate them; mix just until no white streaks remain.
6. Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 1 inch apart—they won’t spread much, so pack ’em in!
7. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are set. Rotate the pans halfway through for even baking.
8. Let the macaroons cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely—they firm up as they cool, so patience is key!
Perfectly chewy with a hint of coffee warmth, these macaroons are a texture dream. Serve them alongside a cup of espresso for a double caffeine hit, or crumble over ice cream for an indulgent dessert twist—they’re as versatile as they are delicious!
Kahlua Espresso Martini Cake
Oh, you thought your espresso martini was just for sipping? Think again, my caffeinated friend. We’re taking that boozy, coffee-kissed magic and baking it into a show-stopping cake that’s basically dessert and nightcap in one glorious slice—perfect for when you want to impress your holiday guests without actually having to talk to them after the third round.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– A couple of cups of all-purpose flour
– A good glug of vegetable oil, about ¾ cup
– A cup of granulated sugar
– A splash of Kahlua (that’s ¼ cup, but who’s measuring?)
– A shot of espresso, cooled (about ¼ cup)
– A couple of large eggs
– A teaspoon of baking powder
– A pinch of salt
– For the glaze: another splash of Kahlua and a cup of powdered sugar
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan—trust me, no one likes a stuck cake.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until they’re best friends.
3. In another bowl, beat the eggs and granulated sugar with a mixer on medium speed for about 3 minutes, until it’s pale and fluffy.
4. Slowly drizzle in the vegetable oil while mixing, then add the Kahlua and cooled espresso, blending until just combined.
5. Gently fold the dry ingredients into the wet mixture with a spatula—don’t overmix, or your cake will be tough as a boot!
6. Pour the batter into the prepared pan and smooth the top with a spoon.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean (no wet batter, please).
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—patience is a virtue here.
9. For the glaze, whisk the powdered sugar and remaining Kahlua in a small bowl until smooth, adding a teaspoon of water if it’s too thick.
10. Drizzle the glaze over the cooled cake, letting it drip down the sides for that ‘I meant to do that’ look.
Just imagine slicing into this beauty: it’s moist and tender with a subtle coffee kick, balanced by the sweet, boozy glaze that’ll have everyone asking for seconds. Serve it with a dollop of whipped cream or a side of fresh berries to cut through the richness—because why not make dessert the main event?
Kahlua Fudge Sauce
Whew, is that a holiday dessert emergency I smell? Fear not, my sugar-seeking friend, because this Kahlua Fudge Sauce is about to become your new secret weapon for instant dessert glory. It’s the rich, boozy, chocolatey hug your ice cream sundae has been dreaming of all year.
Serving: About 2 cups | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– A good cup of granulated sugar
– A generous 1/3 cup of unsweetened cocoa powder (the darker, the better!)
– A pinch of that fancy salt you save for special occasions
– A cup of heavy cream, because we’re not messing around
– A hearty 1/4 cup of Kahlua coffee liqueur
– A couple of tablespoons of unsalted butter
– A splash of pure vanilla extract
Instructions
1. Grab a medium saucepan and whisk together your cup of sugar, 1/3 cup of cocoa powder, and that pinch of salt until no lumps remain. Tip: Sifting the cocoa first prevents pesky chocolate clumps!
2. Pour in your full cup of heavy cream and whisk everything over medium heat until the sugar is completely dissolved and the mixture is smooth, about 3-4 minutes.
3. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let it simmer for exactly 5 minutes, stirring constantly with a spatula. Tip: Constant stirring is key here to prevent the bottom from scorching and to develop that perfect, glossy thickness.
4. Remove the saucepan from the heat. Stir in your 1/4 cup of Kahlua, 2 tablespoons of butter, and that splash of vanilla extract until the butter is fully melted and the sauce is beautifully silky.
5. Let the sauce cool in the pan for about 10 minutes before using, or transfer it to a jar or heatproof container. Tip: It will thicken significantly as it cools, so don’t panic if it seems a bit thin at first!
Enjoy this sauce while it’s still warm and gloriously pourable over vanilla ice cream, or let it cool completely into a decadent, spoonable fudge. Either way, the deep coffee-kissed chocolate flavor with that subtle Kahlua warmth is pure magic. Try drizzling it over cheesecake or using it as a dip for fresh strawberries for an extra festive twist.
Kahlua Mocha Cupcakes
Ditch the boring holiday desserts and get ready for a caffeinated, boozy treat that’ll make your taste buds do a happy dance. These Kahlua Mocha Cupcakes are like a cozy coffee shop date and a grown-up cocktail had a delicious, fluffy baby—perfect for when you need a little pick-me-up that also happens to be a cupcake.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
- 1 and 1/2 cups of all-purpose flour (the trusty stuff in your pantry)
- 1 cup of granulated sugar (for that sweet life)
- 1/2 cup of unsweetened cocoa powder (the dark, dreamy kind)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt (just a pinch to balance things out)
- 1 cup of buttermilk (or a quick DIY: 1 cup milk with a tablespoon of vinegar, let it sit for 5 minutes)
- 1/2 cup of vegetable oil
- 2 large eggs (room temp, please—they mix better!)
- 1/4 cup of strong brewed coffee, cooled (think espresso-level bold)
- 1/4 cup of Kahlua (that lovely coffee liqueur)
- 1 teaspoon of vanilla extract (a splash of magic)
- For the frosting: 1 cup of unsalted butter, softened, 3 cups of powdered sugar, 1/4 cup of Kahlua, and 2 tablespoons of cocoa powder
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners—go for festive ones if you’re feeling fancy!
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain. Tip: Sift the cocoa if it’s clumpy for a smoother batter.
- In a separate bowl, whisk the buttermilk, vegetable oil, eggs, brewed coffee, Kahlua, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just mixed—overmixing leads to tough cupcakes, so stop when you see no dry streaks.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: Use an ice cream scoop for less mess and even portions.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely—about 1 hour. Tip: Patience is key here; frosting warm cupcakes is a melty disaster!
- While cooling, make the frosting: In a stand mixer or with a hand mixer, beat the softened butter on medium speed for 2 minutes until creamy.
- Gradually add the powdered sugar, cocoa powder, and Kahlua, beating on low at first to avoid a sugar cloud, then increase to high for 3-4 minutes until fluffy and smooth.
- Frost the cooled cupcakes using a piping bag or a knife, and if you’re extra, sprinkle with a little cocoa or espresso powder on top.
Moist and tender with a deep chocolate-coffee kick, these cupcakes boast a fluffy crumb that melts in your mouth, all wrapped up in a boozy, buttery frosting. Serve them as a decadent dessert with an extra shot of espresso on the side, or sneak one for breakfast—we won’t tell!
Kahlua Caramel Flan
Oh, you thought you were just making flan? Think again—this is Kahlua Caramel Flan, the dessert that’s basically a party in a ramekin, ready to wow your holiday guests (or just your very deserving self). It’s creamy, dreamy, and has a sneaky coffee-kick that’ll make you forget all about that fruitcake Aunt Edna brought.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– A cup of granulated sugar for that caramel magic
– 4 large eggs, because flan needs its backbone
– A 14-ounce can of sweetened condensed milk (the secret to silkiness)
– A 12-ounce can of evaporated milk for extra creaminess
– A generous ¼ cup of Kahlua coffee liqueur—trust me, it’s the star
– A teaspoon of pure vanilla extract to round things out
– A pinch of salt to balance the sweetness
Instructions
1. Preheat your oven to 350°F and grab eight 6-ounce ramekins—no skipping this, or your flan might turn into a puddle!
2. In a small saucepan over medium heat, melt the cup of granulated sugar, stirring constantly with a wooden spoon until it turns a deep amber color, about 5-7 minutes; watch closely to avoid burning, as caramel can go from golden to bitter in seconds.
3. Immediately pour the hot caramel evenly into the bottoms of the ramekins, swirling each one to coat the base thinly—work fast before it hardens, and use oven mitts because that sugar is lava-hot.
4. In a large mixing bowl, whisk together the 4 eggs until smooth and pale yellow, about 2 minutes; this aerates them for a lighter texture.
5. Add the can of sweetened condensed milk, can of evaporated milk, ¼ cup of Kahlua, teaspoon of vanilla extract, and pinch of salt to the eggs, whisking vigorously until fully combined and no lumps remain.
6. Carefully pour the mixture over the caramel in each ramekin, filling them almost to the top but leaving a tiny gap to prevent overflow.
7. Place the ramekins in a large baking dish and create a water bath by pouring hot water into the dish until it reaches halfway up the sides of the ramekins; this gentle heat ensures a silky, crack-free custard.
8. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when shaken—overbaking leads to rubbery flan, so set a timer!
9. Remove the ramekins from the water bath using tongs and let them cool to room temperature on a wire rack for about 1 hour.
10. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight for best results; chilling firms it up and lets the flavors meld beautifully.
11. To serve, run a thin knife around the edge of each ramekin, place a small plate on top, and flip it over in one confident motion to release the flan with its caramel sauce pooling on top.
Fluffy and rich, this flan boasts a velvety texture that melts on your tongue, with the Kahlua adding a warm, coffee-infused depth that’s downright addictive. Serve it chilled with a sprinkle of sea salt or a dollop of whipped cream for an extra festive touch—it’s the dessert that’ll have everyone asking for seconds, even after a big holiday meal.
Kahlua Chocolate Chip Cookies
Ditch the boring chocolate chip cookies—these Kahlua-spiked wonders are about to become your new holiday obsession. They’re chewy, boozy, and guaranteed to make your cookie jar the life of the party.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 sticks of unsalted butter, softened to room temp
– 1 cup of packed brown sugar (the dark kind for extra molasses vibes)
– ½ cup of granulated sugar
– 2 large eggs, straight from the fridge
– ¼ cup of Kahlua coffee liqueur (go ahead, sneak a sip!)
– 1 teaspoon of vanilla extract
– 2 ¼ cups of all-purpose flour
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 2 cups of semi-sweet chocolate chips (because more is always better)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed for 2–3 minutes until fluffy. Tip: Don’t rush this—creaming properly gives cookies that perfect chew.
3. Beat in the eggs one at a time until fully combined, then mix in the Kahlua and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Tip: Overmixing leads to tough cookies, so stop as soon as it’s blended.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them 2 inches apart. Tip: For uniform cookies, use a cookie scoop or roll the dough between your palms.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Yum! These cookies emerge with a crisp edge, a gooey center, and a subtle coffee-kick from the Kahlua that pairs magically with the chocolate. Serve them warm with a glass of cold milk or crumble them over vanilla ice cream for an instant dessert upgrade.
Summary
Ready to indulge? These 18 Kahlua desserts offer a deliciously easy way to add a touch of coffee-kissed luxury to any occasion. We hope you find a new favorite to bake and share! Don’t forget to leave a comment telling us which recipe you loved most, and pin this roundup to your dessert board for later.
