Kahlua & holiday sharing

‘Twas the holiday season, and in the spirit most apt, gifts of Kahlua were being wrapped. Gifts shining as though made by Santa’s own elves, all the more pleasing since you made them yourself.

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Kahlua Cocoa Balls recipe

1/4 cup Kahlua
1/4 cup light corn syrup
1/3 cup chopped candied cherries
1/3 cup chopped golden raisins
1 cup powdered sugar (no lumps)
1/2 cup unsweetened cocoa powder
2-1/2 cup (1 box) vanilla wafer crumbs
1 cup finely chopped pecans or walnuts

For rolling balls

Powdered sugar
Chopped or ground nuts
Colored sprinkles

No cooking! Chewy confections rich in the flavor of Kahlua. Combine Kahlua with corn syrup and fruits. Blend sugar, cocoa crumbs and pecans. Combine mixtures. Shape into small balls. Roll in desired coating. Freeze or store in airtight container. Makes approximately 4 dozen.


Kahlua Caramel Popcorn recipe

2 quarts popped corn
1 c. granulated sugar
1/2 cup Kahlua
2 tbsp. cider vinegar
3 tbsp. butter
3/4 cup cashews or 1/3 cup chopped candied cherries

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In shallow pan, keep popped corn warm in low oven. Bring sugar, Kahlua and vinegar to a boil, stirring until sugar dissolves. Add butter. Insert candy thermometer, bring to hard crack stage, 300 degrees. Pour over warm corn; stir to coat evenly. Add nuts or cherries. Cool. Store in an airtight container in cool dark place, (up to several weeks). Makes about 2 quarts.


Kahlua Spiced Peaches recipe

2 cans (29 oz. each) cling peach halves
1/2 cup Kahlua
1/2 cup brown sugar (packed)
1/4 cup tarragon white wine vinegar
2 sticks cinnamon
3 thin 4″ strips each orange and lemon peel

Perfect for that holiday buffet table. Drain 1-1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar, vinegar, cinnamon and peels. Simmer 5 minutes. Pour over drained peaches. Cool. Refrigerate. Will keep up to several weeks. Makes 12 to 14 spiced peaches.

Kahlua Date Nut Loaf recipe

1 (17 oz.) box date nut bread mix
1/2 cup Kahlua
3/4 cup chopped walnuts

Grease and flour a loaf pan. Prepare mix as package directs except use half the amount of water and substitute the remaining half with Kahlua. Stir in nuts. Bake at 350 degrees for 45-50 minutes. Turn out. Drizzle with glaze.


1/2 c. powdered sugar
1 1/2 tbsp. Kahlua

Beat powdered sugar with Kahlua until smooth.


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About this story

Source publication date: December 1987

Filed under: 1980s, Bread recipes, Christmas, Dessert recipes, Food & drink, Vintage advertisements

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