Coffee in Mexico is grown up in soft subtropical climate, at height about 1000 meters above sea level. Coffee grains slowly grow and are poured, then them bring together directly hands, sort and delete any immature grains. After washing, coffee grains dry under sunshine, and then it roast a little to show its full taste and aroma. For liqueur of Kalua largely grind coffee grains and place them in boiling water then cool and only after that add reed Mexican rum and vanilla.
Liqueur of Kalua drink or simply so or with every possible additives. It is considered one of the most refined pure liqueur with addition of chipped ice.
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Kalua it is considered not too strong alcoholic drink, after all in it only 20 degrees. Officially this liqueur is on sale in 120 countries of the world, and about 20 million liters of this fine liqueur are annually consumed.
There are some versions of liqueur of Kalua. The first, undoubtedly, is traditional. Also there are versions of this liqueur with vanilla and black chocolate, with vanilla, with fried hazelnut, strong, with taste of espresso.
Kalua it is considered one of the liqueurs most popular in the world. It is a part of a large quantity of every possible cocktails. Besides, in shops it is possible to meet even already ready cocktails on the basis of this liqueur. In addition, Kalua is widely used in cookery. Especially often it use at preparation of various desserts:
pies, ice-cream, cheesecakes, , every possible batch and mousses. It add as in the course of preparation, and submit to a ready dish or in pure form, or with addition to any sauce.
Also liqueur of Kalua is rather often served with cream and milk. Also its addition in hot drinks, for example, coffee and cocoa with which it is perfectly combined is especially popular.
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