Love Coffee Liqueur and Cream? Take a leap of faith and try something new with The Black Goblin , a Tequila, Kahlua, and Cream Cocktail. Vodka might be a thing of the past this is SO good!
I’ll be honest, Halloween is not my favorite holiday. Christmas ranks Number One; with all the color and sparkle and good cheer. Halloween with its dark, scary and more sinister presence has always sort of unnerved me. When my children were small I was the type that made them costumes of felt fashioned to look like strawberries and watermelon and over the years we also had unicorns and Betsy Ross and a long list of handmade outfits but never a witch or a goblin or anything scary. Now I simply concentrate on cocktails and this Tequila, Kahlua, and Cream Cocktail hit the spot on this night of witches and goblins.
I was sure that my move two years ago would see me finally hang up the Halloween flag and hunker down in a quiet, dark house so I wouldn’t be bothered. And then the kids on this block happened and I adore them all and there is no way in this world that I can’t be present for their big night. And to top it off? I even have a witch costume…how I’ve grown huh? A couple of years ago I was invited to a costume party so I made a black cape and bought a Professor McGonagell witch hat and I’ve sat on the front porch bench and welcomed a bazillion kiddos with that getup. And love it too.
Of course now that I have a place to sit and wait for the kids I admit, I might avail myself of an adult beverage; I’ll even have sippy cups for the parents to have a taste if they want. Wow…I’ve gone from wuss to bad influence haven’t I?
One cocktail I’ve always associated with after dinner sipping has been a White Russian, typically made with half and half, coffee liqueur and vodka. It’s also the first cocktail I ever made for both of my girls once they were old enough to join me. It’s cool, sweet and like a mini coffee drink but with a little kick from vodka. I wondered how it might be with a bit of a stronger kick. Not unlike my journey from removing jalapenos in dishes served at local restaurants to loving them today, I’ve found in many situations that a touch of tequila is far more appealing than the blandness of vodka.
Not that I haven’t experimented with other warm tequila drinks but I wanted something simple…I seriously will have little tiny cups and a Thermos filled with this elixir waiting for any friend who would like a tipple as they traipse door to door with their kiddos. Just enough for a sip; you know to warm them on the long journey home. Across the street.
In preparation for Halloween, I had my neighbor Amy over to share this cocktail with me. Amy was also my model for this event and I was lucky that her day rate was simply the cocktail in the photo. I can do that! Funny, I actually anticipated some hesitation from her at the notion of using tequila in a cocktail with cream and coffee liqueur but she was delighted and LOVED the idea and we both sipped away and had a great time. With our witch hats on no less!
Take a leap of faith and trust me on this one…I’m betting that once you try it, vodka will take a backseat and tequila will help this be your new after dinner favorite too! This is a great winter warmer; sure, it’s fun for Halloween but it’s great all season long!
PIN IT! ‘The Black Goblin Cocktail with Tequila, Kahlua and Cream’
For the Rim:
- 1/4 cup finely grated chocolate
- 2 Tbsp sugar (I used cake decorating sugar; I love the larger crystals)
- 1 Tbsp orange sprinkles (optional, I thought them fun for Halloween)
For the Cocktail:
- 3 oz Hornitos® Black Barrel Tequila
- 3 oz coffee liqueur
- .50 oz vanilla syrup (combine 2 Tbsp water, 2 Tbsp vanilla and 2 Tbsp sugar in a small saucepan and heat just until sugar dissolves; remove from heat and cool.
- 3 oz half and half
- Mix the grated chocolate and sugars and put on a plate. Dip the rim of the glasses into some coffee liqueur on another plate and then into the chocolate mixture. Fill the glasses with ice.
- Combine all cocktail ingredients in a cocktail shaker with ice.
- Shake vigorously until ice cold and pour into the ice filled glasses. Serve as is or with straws.