There’s nothing more mundane than shoveling snow- but what if we stir up the routine and add a bit of post-shoveling fun? Shovel out some time for an at-home getaway with a Kahlúa cocktail– perhaps an Irish Coffee or Gingerbread White Russian?
Stir It Up with Kahlúa
Kahlúa has teamed up with culinary expert and Emmy Award-winning chef to inspire fans to stir things up by swapping a martini glass for a delicious, edible Stemless Cocoa Cup.
The recipe calls for ingredients easily found in the everyday kitchen and was especially created to complement the rich and velvety smooth taste of the world’s #1 coffee liqueur.
1. Into an Irish coffee mug (it’s a thing – look it up), or heat resistant mug, add Kahlúa coffee liqueur, Jameson Irish whiskey and your favorite hot coffee.
2. Spoon the whipped cream on top and garnish with grated nutmeg (‘tis the season!)
Stemless Cocoa Cup Recipe
Makes 10 to 12 cups (2oz)
Ingredients:
1/2 cup unsalted butter, softened, plus more for greasing
1/2 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1 large egg
1 large egg yolk
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon Kosher salt
1/2 teaspoon espresso powder, optional
Dried beans or pie weights for baking
1 cup (6 ounces) white or dark chocolate chips, baking chunks, or roughly chopped chocolate
1 tablespoon coconut oil, or neutral oil like canola
Steps:
Prepare the cups of a 12-cup muffin tin by lightly greasing them with butter, making sure to cover the sides evenly. Note: silicone muffin molds do not need to be greased.
In a medium bowl, combine the butter and confectioners’ sugar. Whisk until smooth. Add egg, egg yolk, and vanilla, whisking until combined.
In another medium bowl, gently mix together the flour, cocoa powder, salt and espresso powder until just combined. Fold the dry ingredients into the egg mixture, mixing until smooth.
Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap tightly.
Chill until the dough is firm, at least 1 hour.
Preheat the oven to 350 degrees F.
Divide and press the dough into the bottom of each muffin cup and up the sides. Using your fingers, smooth the dough in each cup so that it is as even and thin all around as possible. You also can try to lightly butter the bottom of a 1/4-cup measure and press it into each cup to smooth the bottom and sides.
Line each cup of dough with a small piece of aluminum foil and fill with dried beans or pie weights.
Bake for 15 minutes.
Gently remove the foil and beans, and bake for another 10 minutes.
Transfer each cup to a baking rack to cool.
Meanwhile, in a small microwave-proof bowl, melt 1 cup of chocolate with 1 tablespoon of coconut oil in 20-second intervals until smooth.
Using a small spoon, spread about a tablespoon of chocolate on the bottom and up the sides of each cup in a thin, even layer. Optional: Dip the rim of each cup into remaining chocolate and immediately into a plate of sugar or candy decoration of choice.
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