Tuesday, February 3, 2009
Kahlua Redux
While staying as a house guest with some friends in Park City, I was presented with an opportunity to make good with Kahlua, that sweet, syrupy liqueur enjoyed a little heavy handedly by yours truly during high school. Our hostess asked me to try the buttercream icing she was making, and, not knowing that it’d been treated with a dose of the coffee liqueur, I happily obliged. I had sworn it off completely many moons ago, but when I tasted the icing, I couldn’t help but give it a decided two thumbs up. She’d eye-balled about ¼ cup into about 2 cups of icing, giving the cake topper a subtle Kahlua taste—perfect to accompany the chocolate cake on which she planned on slathering it. Whether you love Kahlua already or need to be convinced like I did—this is how to enjoy it.
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Sweets
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