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Coffee, sugar, spirit: the dessert-hour workhorse behind the White Russian and Espresso Martini.
Veracruz, Mexico, 1936
Kahlúa launched from Veracruz in 1936 on rum and local arabica; Jamaica's Tia Maria followed in the 1940s, and the two defined the style.
Coffee, usually arabica, is brewed or macerated into cane spirit or neutral alcohol and sweetened; Kahlúa still builds on Veracruz coffee and rum.
Sweet cold-brew and toffee with roast bitterness underneath; thick enough to stand up to cream and vodka alike.
Did you know
Kahlúa translates its own name as 'house of the Acolhua people' in the Nahuatl of old Veracruz.
Also known as: kahlua, tia maria, mr black, tiramisu liqueur, kaluha
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