Kahlua has long been a favorite of those who appreciate a hint of coffee along with their booze. The java-flavored liqueur is made by infusing rum with sugar, coffee, and vanilla beans, allowing the imbiber to get a kick of caffeine while sipping their drink.
First produced in Mexico in the mid-1930s, Kahlua has since popped up in recipes for everything from intricate cocktails to ice creams and cakes. But our favorite way to consume Kahlua? In a quick and easy shooter that goes down smooth without getting overwhelmingly sweet. The following seven recipes do just that — and with three ingredients or less, they can be made in mere moments.
Black Russian: Vodka and Kahlua See recipe
Pro tip: Though typically served over ice, this recipe is easily turned into a shot by mixing two-thirds of an ounce of vodka with one-third Kahlua.
B-52: Kahlua, Baileys, and orange liqueur See recipe
Pro tip: Turn this shooter into a Flaming B-52. Float a splash of Bacardi 151 on top and light it on fire. Drink immediately with a long straw.
Blow Job: Kahlua, Baileys, and whipped cream See recipe
Pro tip: Don’t take this shot with your hands. Enjoy the full experience of the Blow Job by putting your arms behind your back and picking up the shot glass with your mouth.
Happy Hooker: Kahlua, honey liqueur, and orange liqueur See recipe
Pro tip: Take the shot, but hold the mixture in your mouth for as long as you can before swallowing.
Jackcafe: Kahlua and whiskey See recipe
Pro tip: Use this as a substitute for coffee and whiskey when you need a little hair of the dog. Follow with a large glass of water.
Mudslide: Kahlua, Baileys, and vodka See recipe
Pro tip: Transform this recipe into a creamy, frozen dessert. Increase the quantity of the ingredients to one ounce each and add three scoops of vanilla ice cream. Blend everything with some crushed ice and serve with a drizzle of chocolate sauce.
White Russian: Vodka, Kahlua, and heavy cream See recipe
Pro tip: Like the Black Russian, this recipe can easily be made into a shot. Use a back of a long bar spoon to gently float the cream on top.