Care for Kahlua cocktail?

This is the best Kahlua banana cocktail you will ever make. Once you start using Kahlua in your drinks you can begin your own drinks collection. Kahlua is so versatile and can be used in many ways – if you love coffee liquor.

So what do you do when you’re stuck with ripe bananas? Most people I know throw them away. I usually have one or two left that I tend to trash because no one, even if I pay them, will eat it in my house.

I wasn’t even going to consider a search for any recipe that calls for over ripen bananas. Seriously? I looked at my poor looking bananas and promised that I will find something creative to do with them and trashing it wasn’t an option. Now I’m not talking about over ripen bananas that lose color, taste or smell bad no. I’m not that desperate. I’m talking about bananas that once they show their first tiny sign of aging they are dismissed completely by everyone in my family. How sad.

What to do what to do? Ah…I love Kahlua liquor. Don’t you? I always have it in my pantry. So…ripe bananas…Kahlua…heavy cream (which I happened to have)…cardamon seeds (I’m always looking to spice things up). Bingo! Kahlua/banana cocktail. It’s like a shake that brings the kid out of me…but with a twist.

delicious kahlua cocktailThis cocktail is different than others because of a little tiny devil – cardamon. It’s scent is warm and aromatic and the taste is sharp so you need only a few to add this unique flavor.
delicious kahlua cocktail

Shall we?

2 ripe bananas peeled and sliced
1 tsp brown sugar
1/4 c. Kahlua liquor
1/4 c. cold heavy cream
1/2 c. cold low-fat milk
4 cardamon seeds crushed (or 1/4 tsp cardamon powder)
unsweetened cocoa powder for garnish
 ice (enough to make the drink cold)


Combine Kahlua, sugar and bananas in a small sauce pan. Medium heat. Cook while stirring for about 10 min., until syrup starts to develop. Don’t worry about how the bananas look like.

At this time things start to sell AMAZING.

Remove from heat. Let cool for a few minutes. In the meantime combine milk, heavy cream, cardamon and ice in a blender. Slowly add the banana mixture. Blend while breaking the ice turning the mixture into a light shake.

Pour into tall glass goblets, dust with cocoa powder and it’s mmm…enjoy.

Light and fluffy no bake layer cake

What else could you ask for:
It’s not heavily sweet (which I like). It’s not heavy (which I like too). It’s so light it “evaporates” in your mouth (which I like). You’d ask for more (which you’ll like) but it wont last long (which no one likes).
It’s a favorite in my household and when we have guests and I don’t want to cook (which rarely happens but it happens), this is the one cake I choose to make. A cake that can also make a loud crowd turn silent.

light and fluffy no baking layer cake

One word: SUPER. EASY. (ok two words).

This pretty cake has Kahlua liquor which is a mexican coffee/rum drink. Delicious.  I use it in many recipes. You can have it here pure (which I prefer) or mixed with milk for the dip, as I did in this recipe.

light layer cakeshall we?

2 pkg plain tea biscuits of your choice –
I use Kedem Tea biscuits, plain 4.2 ounce pkg (pack of 24)  simply because it’s light and less sweet than any other tea biscuits I know.
2 half pint heavy whipping cream (one for each cream)
1 large instant vanilla pudding
1 pkg vanilla sugar
half cup of milk
half cup of kahlua liquor


Make two creams: for the vanilla – follow package instructions of instant vanilla pudding BUT – substitute only one cup of milk for half pint of heavy whipping cream. refrigerate.
For the white cream: one half pint heavy whipping cream in a mixing bowl and add the vanilla sugar. Whip to a consistency of a sour cream. set aside with the vanilla cream.
In a medium bowl pour the liquor and the milk and mix. Dip the biscuits in the liquid for a few seconds, I dip 4-5 at a time, and arrange them nicely in a glass baking pan, covering the bottom (about 6×9 in size or a round deep legged glass fruit bowl. see image). The idea is to create layers. First layer – cover bottom of a glass pan with biscuits. Second layer – vanilla cream (about half-inch thick). Third layer – white cream. Then – start over: biscuits/vanilla cream/white cream. I got six layers. The last layer was topped with hand crumbled tea biscuits.

Refrigerate for at least 3 hours.

Eat. bon apetite.