This year, we spent New Year’s Eve with Jeffrey’s family in Alabama, which was a fun change of pace. I love being around friends and family to ring in the new year! Everyone brought drinks to share, and we sat around the campfire chatting and watching the neighbors set off fireworks. I brought hot chocolate and Kahlua, which was a nice way to say hello to 2014 indeed.
Actually, it was gingerbread Kahlua, which was doubly delicious (and it was on the clearance rack at the liquor store, woo hoo). I love, love, love gingerbread (here’s the gingerbread cookie recipe I make every year).
Anyway, I now have a half-empty bottle of gingerbread Kahlua to use up, and while I could drink Kahlua-spike hot chocolates all winter, I remembered a Sandra Lee souffle recipe that uses Kahlua, so I decided to give it a whirl.
And I’m so glad I did.
It you’re looking for a rich, decadent dessert that is extremely impressive and equally easy to make, look no further. Souffles have a bad reputation of being hard to make, but you whip these together in your blender, and they’re so delicious that even if they fall a little, no one will care.
I used gingerbread Kahlua in my recipe, but you could sub for whatever flavor you have on hand (or just plain Kahlua would be delicious too). If you don’t want to use alcohol in your recipe, give it a try with straight-up coffee. I haven’t tried it, but I don’t see why it wouldn’t work.