Moscow in Mexico
Created by Mixologist Gregory Seider of Summit

1 part Kahlúa
1 part Absolut Vodka
1 shot of espresso
1 half part walnut liquor

Directions:
Combine all ingredients into metal cocktail shaker and add ice. Hard-shake for 10 seconds and double strain through tea strainer into a martini glass. Using aerolatte milk frother, froth cold milk and spoon on top of cocktail. Top with cardamom powder.

Kahlúa Anglaise
Created by Pastry Chef Millicent Souris of Roebling Tea Room

8 large egg yolks
1/2 cup Kahlúa
11/2 cup whole milk
Pinch of salt
5 white peppercorns (optional)
5 coriander seeds (optional)
Splash of Absolut Vodka
Red berries

Directions:
Separate eggs. Put yolks in a medium sized stainless steel mixing bowl and whisk together. Set a medium sized saucepan filled less than halfway with water over a high flame.

Mix Kahlúa and whole milk in a small saucepan with the white peppercorns and coriander seeds. Steep over a medium high flame. Pull off the flame

Hold the Kahlúa and milk pot over the bowl of yolks and in a slow steady stream, whisk the mixture into the egg yolks.

Put the bowl with the Kahlúa/milk/yolk mixture on top of the saucepan. This is referred to as a double boiler.  Make sure that the water in the pot does not touch the bowl. Turn down to a gentle simmer.

Using a wide rubber spatula, scrape the sides and bottom of the bowl, constantly moving the mixture for about 10 minutes. When ready, pull the bowl off the double boiler and strain contents through a fine sieve into a bowl, removing spices and any lumps.  Add a pinch of kosher salt and mix well. Let cool. Mix a splash of Absolut Vodka and red berries and pour over pound or sponge cake.