I love the Holidays with all the excuses to make the best, mouthwatering treats. I especially love that I can give these treats away as gifts and look like such a hard working angel when I just love to cook! Recently, I acquired a bottle of the newly released limited-edition Kahlúa Gingerbread. It is a new edition to the Kahlúa holiday line. Made from 100% Arabica coffee beans this liqueur is one of my holiday favorites. I wanted to create a special recipe to highlight the Gingerbread flavor. So I poured a shot in my morning coffee and began to create!
- ½ cup sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla
- ⅛ cup Gingerbread Kahlua
- Grease pan with nonstick spray
- Heat milk and chocolate over low heat, stirring constantly.
- When chocolate is melted, remove from heat.
- Stir in Kahlua and vanilla.
- Pour into greased pan
- Refrigerate about 1 hour 30 minutes or until firm.
- Cut into 1-inch squares.
Kahlúa has also teamed up with One Warm Coat this season to support coat drives across the U.S. Those who click the “Share the Warmth” button on Kahlúa’s Facebook app will prompt Kahlúa to donate $1 to One Warm Coat, with a maximum goal of raising $100,000.
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