Sugar Cookie Shots

Indulgent, but sooo good

4 oz Bourbon Cream

2 oz Dr. McGillicuddys Butterscotch

1 oz Triple Sec

 1/2 oz Kahlua

Serves 4

Chai Tea White Russian

 I enjoyed this different take on a White Russian.  I just used Liptons Chai Tea in a bag but Davids Tea has some nice varieties that could work well.

CHAI VODKA

1 cup vodka

1/4 cup quality loose leaf chai tea

COCKTAIL

1 1/2 oz Chai Vodka

1/2 oz coffee flavoured liqueur (I used Kahlua)

1 oz half and half cream 

Cinnamon stick

1.  For the Chai Vodka, to a measuring cup, add vodka and chai tea.  Stir.  Let stand for minimum 2 hours, then strain.  Set aside until ready to use.

2.  For the cocktail, pour Chai Vodka and coffee liqueur into an old fashioned glass filled with ice.  Stir to combine.  Top with cream.  Garnish with cinnamon stick.

Makes 1 drink

Chocolate Pâté with Coffee Aspic

I was a little concerned about doing this recipe as I do not generally like aspics - or any jelly type dessert.  They kind of remind me of the 50's type of desserts.  This however was different enough that I decided to try it.  I like the coffee and chocolate mixture (of course) and the gelatine top is interesting with the added liqueur..I used Kahlua.  Definitely an adult dessert.

2 tsp unflavoured gelatine
2 tbsp cold water
2 tbsp granulated sugar
1/2 cup hot, strong black coffee
2 tbsp coffee flavoured liqueur

Mousse:
1 pouch unflavoured gelatine
2 tbsp cold water
3 egg yolks
1/2 cup granulated sugar
1/2 cup hot milk
8 squares bittersweet chocolate, melted
1 1/2 cups 35% whipping cream

1. Sprinkle gelatine over cold water.  Let stand for 1 minute.  Add sugar, hot coffee and liqueur and stir until sugar dissolves.
2. Butter 9 x 5 in loaf pan very lightly.  Line with 4 inch wide piece of waxed paper or parchment long enough to overhang long sides of pan.  Smooth down completely.  Pour coffee mixture into pan; transfer to refrigerator and chill for about 15 minutes or until set.

Mousse:

1. In a medium saucepan, sprinkle gelatine over water.  Let stand for 1 minute.  Whisk in eggs and sugar and blend well.  Stir in hot milk.  Cook, stirring over medium heat for about 5 minutes or until thickened enough to coat the back of a spoon.  Stir in melted chocolate and let cool completely.
2. Whip cream until stiff.  Using rubber spatula, gently fold cream into chocolate mixture.  Spread mousse evenly over set jelly in loaf pan.  Cover tightly.  Place in refrigerator for at least 3 hours or up to 2 days.  Turn pate out onto serving platter; remove paper.  Slice to serve.

Kahlua White Russian Cake

Because sometimes chocolate just isn't enough!  This is divine

3 tbsp Kahlua or other coffee liqueur
2 tbsp Vodka
3 oz white chocolate, chopped (1/2 cup)
2 cups sifted cake flour or 1 3/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
 2 tbsp shortening
3 eggs
3/4 cup buttermilk
1/3 cup apricot jam
1 recipe Kahlua White Russian Cream
White chocolate curls

• In a medium heavy saucepan combine the Kahlua, vodka, and the 3 oz chopped white chocolate.  Cook and stir over low heat till chocolate is melted.  Cool slightly
• Grease and lightly flour three 8 x 1 1/2 inch round baking pans; set aside.  In a small mixing bowl stir together flour, baking soda, and baking powder; set aside.
• In a large mixing bowl combine sugar, butter, and shortening; beat with an electric mixer on medium speed till light and fluffy.  Add eggs, one at a time, beating till combined.  Beat in the cooled liqueur mixture.  Alternately add flour mixture and buttermilk to egg mixture, beating on low to medium speed after each addition just till combined.
• Spread the batter evenly in the prepared pans.  Bake in a 350F oven for 20 to 25 min or until a toothpick inserted near the centres comes out clean.  Cool the cake layers in the pans on wire racks for 10 minutes.  Remove the layers from the pans and cool completely on wire racks.
• To assemble place one layer bottom side up on a serving plate.  Spread layer with about 3 tbsp of the jam and about 1/3 cup of the Kahlua White Russian Cream.  Place a second layer on top of the first layer, bottom side up; spread with remaining jam and 1/3 cup of the cream.  Top with remaining cake layer, bottom side up.  Swirl remaining cream onto the top and sides of the cake.  Cover and chill for up to 24 hours.  If desired, decorate the top with chocolate curls.  To serve, cut the cake into wedges, dipping the knife into water between slices.  Makes 12 to 16 servings.

Kahlua White Russian Cream:

In a chilled medium mixing bowl combine 2 cups whipping cream and 1/2 cup sifted powdered sugar; beat with an electric mixer on low speed till thickened.  Gradually add 1/4 cup Kahlua or other coffee liqueur and 2 tsp vodka; beat on low peed till soft peaks form, Do not overbeat.

Brown Cow

Too simple for a recipe really - but still a lovely drink!

1. In a rocks glass with ice add 2 oz of Kahlua and top with milk.  Sprinkle with nutmeg and serve.

After Eight Perrier Float

Okay girls here is one for you - a little holiday cheer!

1/3 oz Kahlua

1/3 oz Baileys

1/3 oz creme de menthe

Perrier

Chocolate Ice Cream

Using a melon baller, scoop one scoop of ice cream into a champagne flute.  Combine first three ingredients and pour over ice cream.  Top with Perrier and garnish with chocolate shavings.