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Coffee Liqueur has been around since the late 1800’s. Its popularity is as widespread as plain coffee is.
This Mexican invention is very sweet, smooth and syrupy with a deep mahogany color.
Many families have a favorite coffee liqueur recipe. Coffee Liqueur is used to make cocktails and as a topping or ingredient in several desserts, including ice cream, cakes, and cheesecakes.
The two main coffee liqueurs are Kahlúa and Tía María.
Kahlúa claims Mexican heritage, while Tía María comes originally from Jamaica and is flavored with Blue Mountain coffee.
Kahlúa is the original coffee liqueur, and was first produced in Mexico in 1936,
and introduced to the United States in the early 1960s. Only the finest 100% Arabica coffee beans are used in the Kahlua blend. Vera Cruz has the required altitude and semi-tropical climate for growing a light-bodied bean with a subtle hint of chocolate – the essence of Kahlúa’s distinctive aroma and flavor.
Tia Maria is made in Jamaica using Jamaican Blue Mountain Coffee beans. The main flavor ingredients are coffee beans, cane spirit, vanilla, sugar,
Deep tawny-amber hue. Pungent caramel, sugar cane and coffee aromas. A rounded attack leads to a medium-bodied palate with an explosion of flavor. Well balanced and lengthy.
Patron XO Cafe Dark
Patrón XO Cafe Dark Cocoa combines high-quality Patrón Silver tequila with the extraordinary essence of fine coffee and Criollo chocolate from Mexico to create a unique and enjoyable ultra-premium coffee liqueur. Patrón XO Cafe Dark Cocoa marries the smooth, dry taste of Patrón XO Cafe with the decadence of rich coffee and light tequila.
Trader Vic Kona Coffee
Trader Vic Kona Coffee liqueur using exclusively 100% Kona coffee, has a robust aroma true to the beans themselves. The palate is balanced and an undercurrent of sweetness makes this one a great addition to any home bar. Try this one on the rocks or in coffee-themed cocktails.
The first reference to coffee in the English language is in the form chaoua, dated to 1598. In English and other European languages, "coffee" descends from the Italian word caffč. In turn, caffč derives from kahve, the Ottoman Turkish word for coffee. Depending on the color of the roasted seeds as perceived by the human eye,
coffee will be labeled as light, medium light, medium, medium dark, dark, or very dark.
You can browse our large selection of
Coffee Liqueurs, learn about these Distilleries, production regions...
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