Look beyond Kahlua for coffee liqueur
Kahlua is probably the only coffee liqueur most consumers can think of. But once you get your hands on a Tia Maria, you may just shift loyalties. With its intriguing blend of smooth coffee and vanilla tones, Tia Maria’s secret Jamaican recipe reveals a timeless allure. It is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum. Rich copper and golden amber tones blend with an enticing caramel nose too make it an ideal mixer in exotic cocktails. It has an alcoholic content of 26.5 per cent.
It can be consumed pure and with ice, but is also frequently used as an ingredient for cocktails (of which the Espresso Martini is popular), with coffee, or in desserts (such as the layered liqueur-whipped-cream-and-cookie confection known as Tia Maria torte). It may also be mixed with milk and ice. Some cocktails include Dark Tia made with dark rum, Tia Maria and cola, or the Skinny Tia White Russian, made with skim milk and Tia Maria with a splash of vodka. One good way to have it is to put a splash of this into a pint of stout and experience the transformation!
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