10 Drinks That Mix Well With Kahlúa, According To A Bartender

Out of all the options on the bar cart, few are as misunderstood as Kahlúa. The quintessential Mexican coffee liqueur is usually relegated to use in mixing up a White Russian or Black Russian, sipping neat, or on the rocks as an after-dinner drink. Unfortunately, the harsh truth is that in most establishments (and many home bar carts), it sits on the shelf collecting dust. But what few people realize is that this pour can be a fantastic addition to other beverages and drinks — including plenty you might not expect off the bat.

As the owner of two bars in New York City and a spirits expert with years of tasting experience, it's taken me a long while to realize I actually have a very soft spot for Kahlúa. It's the kind of unique liqueur that can really make a difference in a bold new cocktail, elevate a classic, or even come in as a dark horse when mixed with the right non-alcoholic base. Whether you're finally trying to make use of that years-old bottle on your shelf or you're simply feeling adventurous, Kahlúa's versatility is easier to tap into than you might think. From non-boozy bases to tweaks on well-known cocktails, here are a few options that will get you mixing in no time.

While the perfect hot chocolate always starts with high-quality cocoa, it could be argued that the only way to make a good one even better is by adding some Kahlúa. After all, the combination of coffee and chocolate is one of those miracles of the food and beverage world that has become relatively commonplace.

While it brings a bit of sweetness on its own, Kahlúa also packs a subtle — yet unmistakable — bitter and espresso-like finish. This actually helps to balance and temper any chocolate that might be cloying or lacking in depth of flavor. The first time I enjoyed this combination was with Mexican drinking chocolate at a friend's birthday party, and I was blown away by how much better the already delicious base tasted when a bit of this liqueur was added. It was immediately clear that Kahlúa is one of the best liqueurs to mix with hot chocolate.

In many cases, I've found that this mocha-like experience is an after-dinner drink that can stand in for a dessert. Even if not, it's a perfect winter-warmer cocktail that will certainly work in lieu of a hot toddy. For those who don't want to sip on a lukewarm drink, there's absolutely nothing wrong with adding in your Kahlúa at the same time as your milk or liquid base. Just don't forget those mini marshmallows, because there's no replacement in the world for those.

There are few drinks as comforting as a tall glass of cold horchata. The (often) rice-based beverage is a staple of Mexican and Latin cuisine, with a uniquely milky flavor and texture that hits the palate just right. However, this is also what makes it an ideal mixing base for a liqueur like Kahlúa.

When brought together, the two can almost recreate the experience of drinking an indulgent glass of iced coffee, with a lighter texture than a true iced latte — in fact, adding horchata to your coffee is a great idea. There's also a natural connection between the cinnamon traditionally used to season and garnish the drink, which plays perfectly with the liqueur and deepens the flavors.

In my experience, this combination is also a true crowd pleaser. I've brought it out during outdoor events amid sweltering temperatures to find guests clamoring for a refill. Fortunately, it couldn't be easier to touch up this classic agua fresca: Simply pour a few ounces of Kahlúa into a cocktail shaker with ice, and add horchata on top before shaking, straining, and serving over fresh ice. Finish by sprinkling with a dusting of fresh cinnamon or adding a cinnamon stick. If you want to take it a step further, you could also add some vodka to make a horchata White Russian.

There's been more than enough ink spilled about the sudden (and stark) reemergence of the espresso martini on the bar scene. But despite its meteoric rise in popularity, what few people realize is that there are actually quite a few different recipes for the cocktail floating around. Some use genuine espresso (or cold brew coffee), while others incorporate Baileys for creaminess, or flavored vodka for an extra kick. If we're being serious, though, the best versions of this drink always include a coffee liqueur like Kahlúa.

If you're hoping to get a coffee cocktail that actually tastes like coffee, Kahlúa can help lean into those java flavors the right way with a roasty ingredient to temper any other sweet additives that end up in the shaker. This is especially true if you're ordering from someplace that isn't pulling fresh shots, as Kahlúa will always bring a better coffee flavor than stale, refrigerated espresso can ever achieve on its own.

Even if you're not making them for yourself at home, start a flash poll and ask the bar staff on your next few nights out whether or not they use Kahlúa in their house recipe. Chances are that most places will, but if you want to be extra sure, no bartender is going to be shocked or offended if you specify you want some in your drink.

At a time when the spirits world can seem as if it's in a precarious state, the amaro segment is truly having its golden moment. The bitter liqueurs have smashed into the American market over the past decade, quickly becoming a common sighting during aperitivo hour and after-dinner orders. Part of this likely has to do with the fact that no two brands are exactly alike, with expressions ranging from herbaceous and medicinal up to bright, floral, and citrusy.

However, there are some amari that are a fantastic mixing match with Kahlúa along this broad flavor spectrum. Darker, more herbaceous expressions like Averna complement the coffee liqueur, helping to round out the licorice and sage flavors that finish with a hint of citrus. Using a brighter and citrus-forward amaro, such as Nonino, also works, where the addition of Kahlúa nearly recreates a Carajillo.

If you're talking cocktails, however, there are also plenty of ways to make this combination work well. One emerging star known as a Cold Fashioned combines Kahlúa, amaro, Irish whiskey, and cold brew coffee with an orange peel garnish. Others have used herbaceous amari in lieu of vodka to create what's known as an Italian Espresso Martini. But even if you're looking to keep things simple, this can be a great way to find an entirely new use for your go-to amaro.

To say that Guinness has shot up in popularity in recent years can sound patently ridiculous. After all, how can a product that's known around the world (and allegedly sells 10 million pints per day) get much bigger? Recently, fears of shortages have emerged as younger generations take a liking to the iconic dry Irish stout. But if you're ever out "splitting the G" and want something a little different, you might want to try adding some Kahlúa to your pint.

It shouldn't come as too much of a surprise: Those dark-roasted barley flavors are a match made in heaven for a coffee liqueur like Kahlúa. The first time I came across this combination was while discussing the use of Guinness in cocktails over a pint with a friendly bartender. Before I realized what was happening, he grabbed a bottle of Kahlúa and poured an ounce or so into my glass, calling it an "Irish red-eye." 

I was blown away by how well the simple beer cocktail worked, with the slight sweetness from the liqueur cutting through the roasty flavors of the stout, while slightly beefing up its silky body. I've kept it as part of my regular rotation ever since, typically ordering it as my nightcap before closing out my tab.

Doubling up on similar flavors isn't always a great idea in the cocktail world. So why is it that Kahlúa works so well when served with coffee? The seemingly redundant combination is a go-to after-dinner choice (if you're not opting for a splash of Baileys, that is) because it brings a little extra something to a mundane cup of joe. As someone who takes their coffee black, I've also always appreciated how Kahlúa can provide a touch of sweetness and silkiness to a watery hot coffee, making it feel more like a dessert or indulgence than just your run-of-the-mill drip pour.

However, things arguably get even better when iced coffee or cold brew is involved. I first tried this during a brunch outing at a restaurant that advertised it as a caffeinated mimosa replacement. Even without adding any milk, the combination tasted much smoother than my typical black coffee order, with a hint of sweetness from the rum-based Kahlúa making it even more refreshing. Since then, I've deployed it while hosting brunch events for clients, using New Orleans-style cold brew with a base of chicory.

While this one might seem too on the nose, it shouldn't come as a surprise that coffee and coffee flavors work beautifully together. Equally refreshing in hot or cold format, it's a fantastic after-dinner drink or late-night pick-me-up.

Adding carbonation to a beverage is a quick way to taste it in an entirely new light, especially at times when it might not feel entirely appropriate to do so. This includes the trend of adding tonic water (or club soda) to shots of espresso over ice, which began in Scandinavia decades ago and has since made its way into cafes across the world. Here, the medicinal bitterness of tonic and the roasted bitterness of espresso complement one another, while the tonic's sweetness cuts through as a contrasting flavor to provide depth.

The popularity of this coffee shop combination is proof that a few ounces of Kahlúa can also work with a bubbly mixing base. Not only does the liqueur's sweetness help cut through the tonic's bitterness, but bubbles help to cleanse and refresh the palate at the end of each sip. It's not entirely novel: Plenty of recipes call for adding bubbles to Kahlúa, including the classic Mind Eraser (which is a layered cocktail that uses vodka and soda water) and the Spritz Americano (a twist on the aperativo classic that incorporates sweet vermouth). 

However, the New Yorker in me has always appreciated that mixing Kahlúa and soda with a little simple syrup is an easy way to get a homemade version of the classic Manhattan Special soda, a 130-year-old drink that holds a special place in Gothamites' hearts. Try this combination, and you'll understand why.

If Kahlúa had a soulmate on the bar cart, you could argue it's Baileys Irish cream. The whiskey-based liqueur is another one that's typically relegated to a niche corner by the general drinking public, with its sweetness and indulgent flavor characteristics often overplayed in our memories. But its silky texture, subtle sweetness, and flavors of vanilla, chocolate, and caramel also make it a perfect counterpart for a coffee liqueur.

You don't have to look very far to see popular instances where the two come together. The classic Frozen Mudslide might be the most obvious example, where Baileys, Kahlúa, and vodka are blended with vanilla ice cream to create the ultimate adult milkshake. Over-the-top '80s cocktail culture also brought us layered shots like the B-52, which adds an equal part of Grand Marnier to the equation. 

Even if you're keeping it simple, I discovered in my early bartending days that an Irish cream on the rocks becomes much more complex with a bit of Kahlúa added to the mix. Like a boozy bar cart latte, it combines all of the flavors you might find in your morning Starbucks order, where rich cream and caramel are balanced by darker, roastier flavors. It's also one of the easiest ways to achieve that Irish coffee experience without having to fire up the coffee maker.

Speaking of indulgent cocktails that are rooted in core childhood memories, it can't be stressed enough that Kahlúa loves a frozen format. While a classic Mudslide might be the most recognized use of coffee liqueur blended with ice cream, it's important to note that you don't need to make a special trip to the liquor store just to get a memorably good drink going in your blender.

Fans of classic coffee milkshakes will appreciate a basic Kahlúa shake, which you can make with some vanilla ice cream and a dash of heavy cream. This basic execution brings everything to the table, with the coffee liqueur elevating a relatively boring dessert drink by adding a hit of rich espresso bitterness and a touch of sweetness.

Of course, you can let your imagination run wild from there, adding extras like Oreos or cocoa powder into the mix. My secret move when making someone a blended treat has always involved adding a few ounces of Amaretto alongside Kahlúa and ice cream in a blender, which incorporates almond flavors to really give it a dessert quality. Even if you're keeping it simple, spiking your milkshake with a little coffee Kahlúa will forever be a combination that works.

Even though I've honed my skills in New York City, the very first time I learned anything about bartending was at a months-long mixology class I took in Montreal during my first year of college. Our fearless instructor, Roch, started our first day by telling us that a good bartender knew the measurements for a classic cocktail by heart, but a great bartender knew how to make subtle changes to make them even better. He then made us a classic Grasshopper — a drink I had never even heard of at 18 years old — that completely blew my mind with its creamy texture, minty flavors, and contrasted cocoa notes. Then, without saying a word, he went on to make the same cocktail, except this time adding a splash of Kahlúa to the mix, saying he had named this version "le menthe après le dîner" (or "the after-dinner mint").

Like any good teacher, he had soundly proven his point with no room for rebuttal. The lesson has stuck with me long enough that I've batched up this altered Grasshopper for holiday parties and get-togethers, using equal parts cream, creme de menthe, and creme de cacao with a touch of Kahlúa. In all fairness to Roch, every person I've ever made it for has commented that it tastes just like an Andes chocolate mint you might grab on your way out of a restaurant after dinner. Give it a try.