Kahlúa is a coffee-based liqueur whose recipe remains secret.
It is produced from roasted Arabica beans grown in the Veracruz region of Mexico.

In its preparation sugar, vanilla extract, corn syrup are added, and here begins the mystery of the secret ingredients that give the classic aroma.
Kahlúa owes its name to "Nahuatl" (Aztec language native to Mexico), which means "home of the Acolhua", the Mesoamerican people who arrived in the Valley of Mexico at the end of the 12th century.

Although it can be drunk pure, Kahlúa is a very versatile liqueur, used both in pastry and cocktails.
It is ideal, for example, for preparing desserts, cheesecakes and other pastry products.

Pure, poured over ice, it will release its coffee aroma.
And of course, it is impossible to stop imagining the B52, the Kalhúa shot with other ingredients that delight the eyes and the flavors.
It is also ideal for giving the Cappuccino a distinctive touch and flavor.
Produced for the first time in 1994 by Allied Domecq, it has become an indispensable ingredient both for mixology and for flavoring the world's desserts and pastries.