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The ‘Lúa-Leche

Kahlua's picture
  Lemon juice 1⁄3 Ounce
  Milk 17 Ounce
  Sugar 1⁄2 Ounce
  Gelatin sheet 1
  Kahlua 1 Cup (16 tbs)
  Absolute vodka 1 Cup (16 tbs)
  Agar agar 2 Teaspoon
  Espresso 60 Ounce (2 Shots)

Add 1/3 ounce of lemon juice to 17 ounces milk. Boil for 3-4 minutes and filter in a gauze to separate the curd. Drain from all the liquid, then add ½ ounce sugar. With the mixture, form little balls. These can be stored, covered, in the refrigerator for no longer than two days.

Soften the gelatin sheet in cold water for five minutes, then melt it in .88 ounces of warm water and add to the vodka and Kahlúa mix. Set aside in the refrigerator for an hour to make it fluid.

Mix 1/32 ounce agar agar with two shots of espresso, bring to a boil, turn off the heat and pour onto a flat surface in order to get a thin espresso gelatin. When this is set, cut circles of the same diameter of the border of the glass the drink is going to be served in.

With an espresso machine steamer, foam up some whole milk for a thick, soft foam.

Put a small “ricotta” ball on the bottom of the serving glass. Add the vodka and Kahlúa mixture, filling the glass up to .79 inches to the boarder. Fill the glass with the warm milk foam and top off with espresso gelatin “lid.”

Recipe Summary

Wine And Drink

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1240 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.1%

Saturated Fat 9 g44.9%

Trans Fat 0 g

Cholesterol 48.2 mg16.1%

Sodium 322.7 mg13.4%

Total Carbohydrates 110 g36.6%

Dietary Fiber 0.09 g0.35%

Sugars 48.4 g

Protein 46 g92.5%

Vitamin A 9.9% Vitamin C 7.2%

Calcium 55.1% Iron 2.1%

*Based on a 2000 Calorie diet

The ‘Lúa-Leche Recipe