The Art of Drinking Kahlua

Flavored liqueurs are quite interesting because of the variety of fruits, herbs, spices, and roots that are used to create different flavors and aroma. But what’s interesting about kahlua is that it adds the flavor one of the most popular beverages in the world.

How Kahlua is Made

Kahlua was introduced in 1936 and was originally made in Mexico. It is a coffee-flavored liqueur that includes Mexican coffee, vodka, rum, corn syrup, and sugar. Its name is taken from the Nahuatl name for house of the Acolhua people. The process of making kahlua is tedious because you will need 7 years including its aging. You can also make homemade kahlua with sugar, vanilla beans, instant coffee, vodka and water. It’s not as good as bottled kahlua but it’s nearly there.

Kahlua and Food Pairings

Kahlua has a distinct sweet coffee flavor that is why even if you do not pair it with food, you will often see this in cocktails, frozen drinks, and desserts. When pairing with food, remember that a sweet beverage and a sweet dish can make one of them taste bitter or dry.

This is why straight kahlua or kahlua cocktails are best paired with spiced dishes to counter the heat from the food, smoky and meaty dishes to balance the differences in the flavors, and savory umami-flavored dishes to complement the earthy flavors of kahlua. Of course, do not forget the classic coffee and chocolate pairing. You can pair your kahlua cocktail with a slice of chocolate cake or a bar of your favorite dark chocolate brand.

No-Bake Kahlua Chocolate Cake

If you want to enjoy coffee-flavored liqueur and chocolate even more, try this ultimate recipe with two of the best things in the world.

Filling: 2 tablespoons kahlua, 12 ounces evaporated milk, 2 egg yolks, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 2 cups semi-sweet chocolate morsels, and raspberries

Pie Crust: 5 tablespoons softened unsalted butter and 30 chocolate cookie wafers

Preparation: To make the filling, whisk egg yolks and milk in a saucepan over medium heat. Stir continuously until sauce thickens, then remove from heat and stir in cinnamon, chocolate morsels, vanilla, and kahlua. Stir until the ingredients are melted and consistency is smooth. To make the crust, process cookies in a food processor then add butter. Pour crumbs into a pie plate and press firmly. Pour filling into the crust and refrigerate for at least 3 hours. Serve with raspberry toppings.

Kahlua Cocktails You Must Try

  • Kahlua Hot Chocolate: 1 part kahlua, 5 parts hot chocolate, and 1 tablespoons whipped cream for topping
  • Coffee Martini: 1 part kahlua, 2 parts vodka, and 1 part chocolate liqueur
  • B52: equal parts of layered kahlua, orange liqueur, and Irish cream liqueur
  • T-52: layered ½ ounce kahlua, ½ ounce Grand Marnier, and ½ ounce tequila strawberry cream liqueur
  • Dirty Banana: ¾ ounce kahlua, 1 ½ ounces white rum, ¾ ounce banana-flavored liqueur, 1 ounce whole milk, 1 ounce light cream, ½ cup ice, and 1 ripe banana

Cockroach: 1 part kahlua and 1.5 parts tequila

Unusual Condiments You Should Try

Tired of your ketchup, soy sauce, and vinegar? Get your tummy ready for these unusual condiments that will light up your everyday, boring meals.

This Egyptian specialty is made from crushed and powdered mint, various spices, and nuts.

Kewpie Mayonnaise
It’s not like the regular mayonnaise, because this Japanese version is made from egg yolks and rice vinegar to create a richer and creamier taste.

Mumbo Sauce
This tasty mix is popular with takeout orders in Washington DC, USA and is made from hot sauce, ketchup, sugar, and Hungarian paprika.

Currywurst Sauce
German in origin, this is mix of curry, ketchup, and paprika is often used on sausages and frankfurters.

Tucupi is a Brazilian sauce made from cassava roots, garlic, basil, and chicory. It is often paired with the dish pato no tucupi.

Made from fermented anchovies, this Italian sauce is a perfect substitute to tomato sauce to spice up your usual pasta dishes.

Kecap Manis
This is an Indonesian version of soy sauce used to make fried and stir-fried dishes syrupy and thick.

Sa Cha Sauce
Called the Chinese barbecue sauce, it’s made from spices, ground shrimp, and brill fish. The ingredients create its famous pungent aroma.

The Serbian condiment is made from eggplant sauce, olive oil, vinegar, garlic and red bell pepper. It tastes better than ketchup according to some who have tried it.

This is the Scandinavian version of caviar made from a combination of fish roe, pureed vegetables, herbs and spices, and potatoes, onion, dill, chives, and tomatoes.

Salsa Golf
No, it’s not made from golf balls, but from mayonnaise, ketchup, and lemon juice. According to rumors, it was invented by the Argentinian chemist Luis Federico Leloir who found the sauce in a golf club unsatisfying.

This tasty mix of plums, coriander, dill, and cilantro is perfect for your fries or as a glaze for meat dishes. In Georgia, there are two varieties available, green and red. Green tkemali is made from green plums, while red tkemali is made from ripe plums.

Huli Huli Sauce
This Hawaiian specialty is made from soy sauce, pineapple, ginger, and brown sugar. Its sweet taste makes it ideal as a substitute to your usual barbecue sauce.

Popular in Chile, it is a combination of onion, garlic, coriander, olive oil, and pureed or ground aji peppers. This is a type of salsa used on barbecue.

Popular in Australia, Vegemite is made from brewer’s yeast extract, vegetable additives, and spices. The yeast extracts are leftovers from beer manufacturers in the country.

Made from garlic, hot chili peppers, olive oil, and spices, this North African specialty is mostly produced in Tunisia and is used in soups and stews.

Monkey Gland Sauce
Don’t let the name turn you off because it doesn’t have monkey parts, but mustard, ginger, garlic, wine, chutney, and Worcestershire sauce.

Singapore and Chili

Singapore has always had a friendly relationship with spicy food as kids of young ages are taught how to appreciate and enjoy spicy food. Not only does spice add an extra kick, it is one of the easiest things you can do to elevate the taste of your food. Now, the whole world sees Asia as a source of spices and chili is not an exception. Chili is a type of spice that triggers heat in your mouth.

Our tongue operates in so many different ways. Our pallets activate the moment we eat something with a different taste or flavor. There have been countless chefs working on how to improve their pallets because they understand the importance of taste. The way our mouths function is amazing. As soon as food lands in our mouth, our tongue then translates the flavor by sending messages to our brain to distinguish which pallet is actually triggered. The more pallets that are triggered, the more colorful the flavor may taste. This is the relevance of spicy food. Without spice, you wouldn’t be able to play around with someone’s pallet.

Our city has been known to be a city of many nationalities but let’s talk about the top nationalities instead of talking about all of them. Well, let’s take a look at the Chinese, there are so many Chinese dishes that beautifully incorporates chili into their ingredients and it is very evident with their food. The same thing applies for the Malaysians. Not only do they like to use chili, they like to use quite a lot.

Speaking of Chili, we can’t get past this article without mentioning the biggest contributor of spicy food to the world, India! Not only do Indians like to use spice, they love it! They love it so much that some of their dishes are drenched in Chili and are really spicy.

Not only do they have a huge tolerance for heat, they actually enjoy the heat and do not view it as something painful but as something delightful.

The world could use a little spice. The chili is the best way to get heat because not only is it easy to produce, it also adds a really good texture to your pallet. Well, one thing we know for sure, Singapore is crazy about chili! Chili is not only something that brings heat to your pallet, it is also something if mixed correctly with other flavors, it could orchestrate a whole new explosion of flavor in your mind. Spice and heat are definitely important to our pallet, let’s take a minute to appreciate chili in Singapore and order ourselves a bowl of spicy Laksa.

5 Places for a Quick Ice Cream Fix  

In this sunny island of ours, everyday is always a great time for an icy treat. And even after the sun sets, ice cream is a staple to our after-dinner routine. Wondering where to go to satiate cold, sweet craving? Here are Singapore’s best ice cream parlours to check out. Woman-eating-ice-cream-cone

  1. Momolato

Momolato, short for “more more gelato,” satisfies ice cream junkies with healthier ice cream options. The ice celebrex uses cream parlour serves 10 homemade popsicles and 16 gourmet gelato flavours—all free from preservatives and artificial flavourings. Address: 90 Stamford Road, #01-73 Singapore Management University School of Economics & Social Sciences, Singapore 178903

  1. Holy Cow Creamery

Popular among residents in the north, this cafe offers delightful homemade ice cream. Starting from $2.90 per scoop, you get to taste some of crowd favourites like Miss Saigon, Mr. Potato Head, and Honeycomb. While ice cream here can be served in cones, you have yours served in bread for a unique pairing of flavour and texture. Address: Block 292 Yishun Street 22, #01-291, Singapore 760292 32d259ffd049c680ff01111823_original-

  1. Fanny Ice Cream

One of Vietnam’s most hyped ice cream chains, Fanny also offers its innovative Asian ice cream flavours to its Singaporean patrons. Among its specialties are the Coffee Chocolate, which tastes and smells like authentic Vietnamese coffee; and Chili Chocolate, which boasts a rich, dark chocolate flavour with spicy aftertaste. Address: 99 East Coast Road, Singapore 428795

  1. Ice Cream Chefs

Serving sweet treats for eight solid years, the cafe managed to maintain its quality standard gourmet ice cream across all its outlets. What’s cool is that this cafe allows you to customize your own ice cream with different selections of mix-in and drizzles. Just be sure to never miss their bestsellers, including Oreos & Cream, Chocolate & Hershey, and Creme Brulee. Address: 12 Jalan Kuras, Singapore 577727

  1. Tom’s Palette

With every flavour made from scratch, Tom’s Palette has created interesting favours that are uncommon in most ice cream flavours. These flavours include Salted Egg Ice Cream, which tastes like salted egg bun, Granny’s Favourite, which is a unique mix of malt, cholocalte, and cookie dough, and Salted Caramel Cheesecake, which is lipitor reviews a cream cheese ice cream with beautiful swirls of salted caramel sauce. Address: 100 Beach Rd, Singapore 189702 It’s comforting to know how many ice cream shops there are to quench the thirst amidst the sweltering heat. These are just a few of the many parlous out there to satiate your craving for a cool, sweet indulgence. Toms-Palette-3

The Place to Go When the Love is Gone

In the busy streets of Singapore, you can see hundreds of restaurants. These are no just so-so restaurants but these are eating places that will truly satisfy your cravings. Since there are many of the crowded in the distinctive roads of the country, it will be a daunting task to hunt for the best restaurant on town.


To simplify your difficult search for the top restaurants to eat in Singapore, visit Yuan Chun Famous for Lot Mee. This food hub is serving the best recipes that you are looking for. As usual, their signature dish here is the Lor Mee – a Chinese-inspired recipe that is combined with thick gravy and thick flat noodles with rice cakes, fish, pork or chicken dumplings and hard-boiled eggs. Traditionally, its gravy is made up of different spices together with eggs and cornstarch.

At Yuan Chin Famous Lor Mee, the serving of Lot Mere is different since the ingredients used are the following: crispy meat rolls (locally known as Ngo Hiang), bean sprouts shredded fish, chopped pork belly (cube-size), crispy fried batter bits and more.


Their gravy really excel compared to other restaurants serving Lor Mee because of the thinly-chopped garlic and few tablespoon of vinegar mixed. It brings everything to a whole new level. To add, red chili sums up the delicious Lor Mee of Yuan Chun Famous Lor Mee. There’s really no question why the restaurant is crowded by many Lor Mee lovers every day.


Singapore: Red Lights’ District Top Foods

If in roads, red light means stop. The red light district in Singapore will make you stop with the different mouth-watering foods. Stopping doesn’t mean that you will be going to have a full stop and only stare at those foods. You need to stop and munch everything that your eyes see. Usually, foods sold in the red lights district are one of the most famous dishes around the world.


One restaurant found in the area is the Sin Huat Eating House. It is known as the “food nazi of Geylang”. If you don’t have patience in waiting then this place is definitely not for you. Sin Huat Eating House serves the dish for an hour most especially if your order is their best-seller – crab bee hoon.

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Crab bee hoon is a thick rice noodles that is soaked in the crustacean juices along with the special ingredient of Chef Danny. On the other hand, Yong He Eating House is the place if you crave for you tiao with pork floss and steamy and sultry rice. This food can be a midnight snack and the good thing about it is that the restaurant is serving the people 24/7 making it impossible to not taste it once.

If you want a veggie class meal, Old Mother Hen traditional herbal soup restaurant gives you a zip with their traditional herbal soup. Also, they serve here different dishes of seafood that is served for all customers. Obviously, there are many food chains in Singapore and the Red light’s district is one common place you need to visit if you crave for different cuisines of Singapore.



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