This my friends, is the stuff dreams are made of right here, for real! If you like Irish Cream, you will fall head over heals in love with Mexican Crema! It’s sweet with a Kahlúa kick that is great stirred into coffee, hot cocoa or drizzled over ice cream. I die!
Kahlúa asked me to create 5 different recipes for the holidays using any of their coffee infused rum flavors. You may recall the Pumpkin Pietini which I must tell you – is so darned good that you will want to serve it any time of year!
This recipe though….this is one bottle of delicious. Imagine filling some smaller bottles and handing this out for holiday gifts? I can tell you that it’s definitely on my list for gift-giving this holiday season. Hear that friends and neighbors?
Want more holiday recipes and ideas? Be sure to follow Kahlúa on Facebook and Pinterest.
This is my note to you: It’s the holidays so please please please put away the fat-free half and half and make sure you follow this recipe to a T. It’s worth every single calorie to use the heavy cream and the La Lechera is a sticky sweet decadence that should not be modified. It will last for 2-3 weeks in the refrigerator so plan accordingly when you make it.
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
Kahlúa Mexican Crema
Yield 10-12 servings
Kahlúa Mexican Crema is similar to Irish cream. Stir into coffee, hot cocoa or drizzle over ice cream for a sweet coffee infused treat.
- 1 3/4 cups Kahlúa Original
- 1 cup heavy cream
- 14 ounce can La Lechera (Mexican sweetened condensed milk)
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla
- Mix all ingredients in a bowl or blender and ladle into bottles. Seal and refrigerate up to 3 weeks.
Keep refrigerated up to 3 weeks.
This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.