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Kahlua Cinnamon Spice Review

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.….Kahlua Cinnamon Spice is the latest release in the Kahlua family, which currently includes Kahlua Original, Mocha, French Vanilla, Hazelnut, Especial, and last years hit holiday release Peppermint Mocha. Kahlua, much like every other brand has decided to continue to branch out into the flavored spirit category which is very much driven by thew huge spike in mixology curiosity. You can’t deny the popularity in home bar tending  so when products like these come out it only makes it easier for us at home to feel as cool as the guy serving your drinks at your favorite night spot.

From Kahlua.com:

   “Introducing Kahlúa Cinnamon Spice, a new variation on the unique taste of Kahlúa, from the heart of Veracruz.  Inspired by the traditional Mexican Coffee “Café de Olla” – which blends coffee, cinnamon, brown sugar (piloncillo), and is served in an ‘olla’ a traditional earthenware pot – Kahlúa Cinnamon Spice underscores Kahlúa’s rich Mexican heritage. Cinnamon is also one of the most popular flavors in the USA and beloved by coffee drinkers – a natural fit for the world’s #1 Coffee Liqueur.”

Presentation: Kahlua Cinnamon Spice comes in a packaging similar to all of the other products, but with a variation of colors in its packaging. The use of dark brown and richly dark red helps to create a warmer presentation that you might better associate with the flavors of cinnamon and spice. Nothing fancy here, but simple and effective.

Taste: When your pop the top off the first thing you notice is rich and sugar filled aromas of both coffee and cinnamon. Both are very noticeable but the coffee still dominates as it should. After taking a sip I was actually a bit surprised. I expected the cinnamon to be overwhelming because A) it has a tendency to do that when added to sweets and B) the previously released Peppermint Mocha suffered because it was OVERLY minted and didn’t let enough of the other flavors seep through. Luckily, the guys at Kahlua did a great job in blending this one. If you’re the style of coffee drinker that likes to sprinkle a bit of cinnamon in it then this is something made for you. My one caveat though is it is a bit sweeter than expected and would probably be best drunken either in a mixed drink (like say COFFEE !), or if you prefer it straight then try pouring it over ice and letting the ice melt in a bit. All in all it’s a good product that doesn’t stray to far from the original yet still stands on its own. Try a few of the recipes we’ve left for you below to see for yourself.

Grade: B

Price: 17.99/750 ML

Mexican DayDream (Created by Intoxicology 101)

1 part Kahlua Cinnamon Spice
1 part Premium Silver Rum
Creamer

Pour ingredients in a rocks glass filled with ice  starting with the Kahlua, followed by your rum. Fill to top (or to taste with creamer.

Montanya Mermalada (Created by Lynnette Marrerro)

1 oz Kahlúa Cinnamon Spice
1 oz Avión Tequila Blanco
1 oz lemon juice
6-8 concord grapes

Muddle Grapes. Add rest of the ingredients. Shake and strain over fresh ice in a rocks glass

Cinnamon Sparkler

1.5 oz Kahlúa Cinnamon Spice
3 oz Sparkling Apple Cider
Small squeeze of fresh lemon juice

Shake Kahlúa Cinnamon Spice and lemon over ice.  Top with sparkling apple cider.  Grate nutmeg on top.

Hot Mexican Cider

1.5 oz Kahlúa Cinnamon Spice
3 oz Hot Apple Cider
.25 oz of fresh lemon juice

Shake all ingredients and serve in a glass mug. Garnish with a dash of nutmeg or cinnamon.

…..For more great recipes, or information be sure to visit Kahlua.com . Kahlua Cinnamon sample was provided courtesy of representatives of the brand. Photo courtesy of Blast Magazine. Keep up with us by “Liking us on Facebook“. Have any comments, questions, or suggestions? Email us at Info@Intoxicology.net

 

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Alex is a full time consultant with 10+ years experience in the wine & spirits + consumer packaged goods industries. He is not a professional bartender, but is BarSmarts certified and makes a mean caipirinha. When not writing, Alex can be found traveling, spending time with his family, or bar hopping.

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