Coffee lovers, gather ’round! If you’re searching for the perfect after-dinner drink that combines rich coffee flavor with smooth sweetness, let me share a little gem I’ve come to love: Tia Maria. My first encounter with this coffee liqueur was a couple of years ago at a friend’s dinner party. One sip and I was hooked – it’s been a staple in my drinks cabinet ever since.
Tia Maria is a coffee liqueur that originally hails from Jamaica, and there’s a charming story behind it: during a period of conflict, a Spanish noblewoman supposedly fled the island, taking her family’s cherished coffee liqueur recipe with her. The name “Tia Maria” means “Aunt Maria,” in her honor. Whether or not the legend’s true, the liqueur certainly has some history behind it.
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Flavor-wise, Tia Maria is rich and coffee-forward but it also has a smoothness to it, with hints of vanilla and just a touch of spice. It’s velvety enough for sipping straight over ice, but my favorite way to enjoy it is in cocktails. I’ve experimented with it a lot – mixed with espresso for a late-night pick-me-up, poured over ice cream, even splashed into batters for cakes and tiramisu. Once, on a whim, I added a bit to brownie batter and now it’s the only way I bake brownies.
But back to cocktails – here’s a recipe I always come back to because it’s simple, creamy, and delicious. I’ve served this at a few gatherings, and even my friend Julia, who claims not to like coffee drinks, asked for seconds.
Creamy Tia Maria Cocktail
Ingredients:
- 1 oz Tia Maria coffee liqueur
- 1 oz quality dark rum
- 2 oz milk or cream (I usually reach for half-and-half)
- A couple drops of vanilla extract
- Ice cubes
- Chocolate shavings or a coffee bean for garnish (optional, but fun)
Directions:
- Fill a cocktail shaker with ice.
- Add the Tia Maria and rum.
- Pour in the milk or cream and add a touch of vanilla.
- Shake it up until the outside of the shaker is nice and cold – about 15 seconds.
- Strain into a glass with fresh ice.
- Top with a sprinkle of chocolate or a single coffee bean if you want to be fancy.
Every time I make this, it’s a hit – the combination of coffee, rum, and cream is basically dessert in a glass. If you want to play around, swap in coconut milk for a tropical vibe (surprisingly tasty!) or use spiced rum to add some warmth. And if you’re looking for a non-alcoholic treat, substitute the liqueur and rum with strong cold brew coffee and a dash of vanilla syrup. It won’t pack the same punch, but it will definitely satisfy a coffee craving.
When I serve this cocktail, I usually pair it with something chocolatey – think dark chocolate truffles or a couple biscotti. I’ve even served it alongside a cheese board, and the interplay between the creamy drink and a tangy brie is delicious.
One last tip: don’t store your bottle in the fridge. Keeping it in a cool, dark spot actually preserves the flavor better, but honestly, a bottle rarely lasts long in my house!
Whether you’re a fellow coffee devotee or just curious to try something new, Tia Maria makes for a fantastic cocktail base (and a sneaky ingredient for bakers). Next time you want to impress guests or just treat yourself after dinner, give this cocktail a try – cheers!
