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.

No comments:

Post a Comment