Cocktails, Mixed Drinks & Recipes using Mexican Coffee Liqueur
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Caribbean Coffee
1 oz. Dark Rum, 3/4 oz. Mexican Coffee Liqueur, Coffee & Whipped cream
Combine Liqueurs, add Coffee in mug & top with Whipped cream
1/2 0z. Each: Mexican Coffee Liqueur, Mariner's Liquor & Dark Creme de Cacoa, Coffee & Whipped cream.
Combine Liqueurs, add Coffee in mug & top with Whipped cream.
1 oz. Mexican Coffee Liqueur, 3/4 oz. Rum, Coffee, Whipped Cream
Pour Coffee over Mexican Coffee Liqueur & Rum in a Coffee mug, Top with Whipped cream, Garnish with a cherry.
3/4 oz. each: Mexican Coffee liqueur & Tequila, Coffee, Whipped Cream
Pour coffee over liqueurs & Top with Whipped cream, Garnish with a Cherry.
1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup Mexican Coffee liqueur
Heat oven to 350. Grease an 8 X 8 inch cake pan. Mix together the flour, baking powder, and salt, and set aside. In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth. Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in: cooled chocolate mixture, Mexican Coffee liqueur, flour mixture.
Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tablespoons of Mexican Coffee liqueur. Cut into squares.
1 Graham Cracker Crust
2 envelopes unflavored gelatin
1/2 cup Mexican Coffee Liqueur
1/2 cup water
3 eggs, separated
1/4 cup sugar
1/8 tsp. salt
2 (8 oz.)packages cream cheese
1 cup whipping cream
Shaved or curled semi-sweet chocolate
In top of double boiler soften gelatin in Mexican Coffee liqueur and water. Beat in egg yokes, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Mexican Coffee liqueur mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill 4-5 hours, or overnight. Remove from refrigerator 15 minutes before serving. Decorate with chocolate shavings.
2 cups mascarpone cheese
3 cups heavy cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
3 tablespoons Mexican Coffee liqueur
1 teaspoon instant coffee
1 (10-inch) sponge cake
1/4 cup unsweetened cocoa powder
Combine in a large bowl, mascarpone cheese, cream, sugar, vanilla, Mexican Coffee liqueur, and instant coffee. Whip until stiff.
Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.
Serves 12 to 14.
1 (18 ounce) package chocolate cake mix
1/2 cup Mexican Coffee liqueur
2 (16-ounce) containers whipped topping
2 (6-serving size) packages instant chocolate pudding
8 cups milk
6 (1.4-ounce) butter toffee candy bars
Toasted slivered almonds, crushed
Bake cake according to package directions for one 13 x 9 x 2-inch cake. When cake is cool poke holes in the top and pour the Mexican Coffee liqueur over it. Break up the cake into 1-inch cubes and set aside. Mix the pudding mixes with the milk until thick. In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving. Makes 1 large punch bowl.