I’m so not ready for summer to be over; our summer was so damn miserably hot (I mean record breaking HOT!); added to the loss of a huge tree last year that shaded the big bay window in my kitchen for 20 years and the combination led to some moments of stifling heat in the hub of my home. Now that the weather has cooled and it’s in the 80’s I want it to stay for a while…and this cocktail is my ode to summer NOT being gone yet!
When the folks at Kahlúa asked if I would like to try their new Kahlúa Iced Coffee I almost responded with ‘Duh, yeah.’ Luckily I put on my big girl pants and wrote back much more eloquently, settling for ‘SURE!’ For many years I only considered Kahlua for warm drinks but thankfully things have changed. This Mexican coffee sure helped and on top of that; I am totally an iced coffee type in the warmer months (don’t come NEAR me with talk of pumpkins or fall; it is STILL summer, remember?).
I didn’t want to take away from the ease of drinking one of these guys so I kept it very simple…some vanilla ice cream, the Espresso Kahlúa Iced Coffee and a touch of sparkling soda. Dare I admit I had this for a ‘lunch break’ or would you think poorly of me? Well I did! It’s Friday right??? (Don’t think about it too hard and realize I was making it on Thursday, OK?)
Seriously; these are fun and only $2.50/can. I used the Espresso but they are also available in Iced Mocha and Iced Coffee with Cinnamon Spice (I’ll save this one for fall!). These would be great for any gathering but the convenience makes them perfect for more…picnics, games and perhaps a movie (much better than sneaking in candy!). Know what else? That Mexican coffee I love? Super easy too. Use a bit larger glass, sugar the rim and add a shot of tequila…voila; a quick Mexican coffee. This could be trouble.
Make no mistake…there is real booze in there and the resulting cocktail/dessert? An ‘oh my that’s good’ moment for sure. My dog is even crying for a sip. I’m not sharing.
Serves 2
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 1/2 pint vanilla ice cream
- 1 can Kahlua Espresso Iced Coffee
- Sparkling Soda
Instructions
- Chill 2 glasses in the freezer for 15 minutes.
- Put 2 scoops of ice cream into each glass.
- Divide the Kahlua Espresso Iced Coffee between the two glasses.
- Top off with sparkling water. Add a straw sip away!
Kahlua Iced Coffee, which is 5% alc./vol. per 200 ml can, is available nationwide,
with an suggested retail price of $2.50 a can, or $9.99 for a four-pack.
Disclaimer: I was provided with a product for review but I was not paid to write this post; all commentary is my own.
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