Kahlua Cream Sauce

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Kahlua Cream Sauce is smooth, rich, creamy, and decadent. As far as I’m concerned, this sauce is the perfect weekend indulgence after a week of more health-conscious eating.

This Challah Bread Pudding topped with Kahlua Cream Sauce is the food that has filled my daydreams lately. I first tried this sauce on the bread pudding and was blown away by how perfect the flavor and texture was.

Ever since, I’ve been brainstorming more methods for delivering  Kahlua flavor to my taste buds.

Kahlua Cream Sauce for bread pudding is a dreamy dessert!

 

 

 

Kahlua Recipes

Do you enjoy Kahlua? I used to think of this coffee and vanilla liqueur as primarily an ingredient in sweet cocktails like White Russians.

While it’s delicious in mixed drinks, Kahlua is a brilliant addition to tons of desserts and baked goods too.

Store bought Kahlua is typically made with rum or vodka (or both), Arabica coffee beans and a sweetener like sugar or corn syrup. With origins in Mexico, Kahlua is easily the most popular variety of coffee liqueur for mixing in drinks, baking and cooking.

Homemade Kahlua may have a richer coffee flavor than the kind you can pick up at the store but I’ve used it with great success in this cream sauce and many other recipes.

There are dozens of ways to incorporate Kahlua into your dessert.

Chocolate cake is soaked in Kahlua then topped with Kahlua whipped cream in this Kahlua Chocolate Poke Cake. It turns an ordinary quick bread into something extra special in this Kahlua Banana Bread. And I cannot wait to give this Kahlua Brownies with Caramel Sauce a try.

Whether you buy it ready made or try your hand at Homemade Kahlua, it’s such a fun ingredient to cook and bake with!

Kahlua and Cream

The sweet coffee and rich vanilla flavor of Kahlua works so well paired with cream. Reminiscent of custard, this sauce recipe is silky, rich and decadent without being overwhelming. I don’t have much of a sweet tooth usually but my preference for savory foods goes out the window when it comes to Kahlua Cream Sauce.

I just can’t get enough of it.

Kahlua Cream Sauce Recipe

In this Kahlua Cream Sauce, melted butter, egg and heavy cream are whipped together to create a thick cream sauce base that’s sweetened with simple white sugar. Just a tablespoon of Kahlua and a teaspoon of vanilla extract take the already delicious cream sauce to new heights of taste.

Not a fan of Kahlua or just don’t feel like using it? This cream sauce can also be made without the liqueur. I’ve made it with an extra spoonful of pure vanilla extract in place of the Kahlua and it turned out extremely well. 

I strongly recommend using real vanilla extract rather than imitation vanilla flavor. The difference in taste between the two is significant and you want the vanilla fragrance in this recipe to come through.

Try Kahlua Cream Sauce over Slow-Cooker Stuffed Apples or Deep Dish Berry Pie or Mexican Spice Fudge Brownies or Peaches and Cream French Toast Casserole. We’ve been known to drizzle the sauce over vanilla, coffee and chocolate flavored ice cream for double the creaminess.

Of course, I’ll never tire of enjoying Kahlua Cream Sauce on a slice of Bread Pudding for dessert, breakfast or midday snack.

I’ve got a bunch of bananas ripening on the counter top and I’m thinking Banana Waffles might be in order to make this weekend. I’m excited just thinking about how tasty they would be drizzled with this Kahlua Cream Sauce for brunch.

I’ll even be honest and say I’ve even eaten this Kahlua and Cream sauce straight out of the bowl with a spoon. That’s how irresistible it is!

Do you enjoy Kahlua? 
A piece of cake on a plate, with Sauce and Flavor

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Kahlua Cream Sauce

5 from 1 vote
Recipe lightly adapted from and with thanks to Tori Varey
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Ingredients 

  • 3 tablespoons butter
  • 2 cups heavy whipping cream
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 1/16 teaspoon kosher salt
  • 1 tablespoon Kahlua liqueur
  • 1 teaspoon vanilla extract

Instructions

  • Melt the butter in a small saucepan over medium heat. Add the cream and whisk to combine. In a small bowl, whisk or stir together the sugar and flour. Add the flour and sugar to the saucepan along with the egg, nutmeg, and salt. Whisk continuously for 10 minutes, until the sauce thickens enough to coat a spoon. Remove from the heat and stir in the Kahlua and vanilla. Serve warm over the dessert of your choice. Enjoy!

Notes

If you prefer not to use Kahlua, you can skip it and add an additional teaspoon of vanilla to the sauce. I've made this sauce with and without the Kahlua and it's excellent both ways.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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