So last week, we raised our glasses to the magnificent margarita. And thankfully, this week the alcohol-flavored holidays continue.
If you adore coffee … and if you adore the sweetness of vanilla and caramel … and if you adore alcoholic beverages, then this day was created with you in mind. For today, my friends, is National Kahlua Day.
Kahlua is a brilliant concoction coming out of Veracruz, Mexico. The yummy liqueur is made from two of Veracruz’s top-notch products: Arabica coffee and sugarcane.
Here’s a fancy little breakdown of how this delectable drink came to be:
In 1930, the Alvarez brothers of Veracruz harvested Arabica coffee beans and introduced them to a local businessman, Señor Blanco. The brothers suggested Blanco include the beans in a drink recipe.
In 1936, a chemist by the name of Montalvo Lara finally took the Alvarez brothers’ suggestion, adding their Arabica beans to a liqueur drink, thus creating the first Kahlua recipe.
In 1950, the world started falling in love with Kahlua, as global distribution began. But it wasn’t until 1962, that Kahlua was first exported to the United States, thus beginning the U.S.’s decades-long — and sure to be centuries-long — love affair with the coffee liqueur.
It is estimated that every year, some two million cases of Kahlua are sold in more than 150 countries. And because it’s so downright delicious, I don’t doubt those astounding stats for a second.
So now that I’ve been so sweet — some might say as sweet as vanilla and caramel — to enlighten you on the history of Kahlua, it’s time to get down to what’s really important … consuming it! And don’t think Kahlua only comes in liqueur form. Oh no, no, no, my dear friends. In fact, here are 5 Kahlua-inspired products to thoroughly enjoy: Continue Reading »