Coffee-Kahlúa balls

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20 min


38 balls

* PLUS Refrigeration Time: 720 minutes
Coffee-Kahlúa balls

Andreas Trauttmansdorff


  • 250-g pkg vanilla wafers
  • 1/3 cup Kahlua coffee liqueur
  • 1 tsp instant coffee granules
  • 2 tbsp corn syrup
  • 1 cup sifted icing sugar
  • 3/4 cup coarsely chopped whole almonds
  • 1/2 cup icing sugar


  • Place wafers in a food processor. Pulse until finely ground. They should measure about 2 2/3 cups (650 mL). In a medium-size bowl, stir Kahlúa with coffee granules until dissolved. Stir in corn syrup, 1 cup (250 mL) icing sugar and crumbs until evenly mixed. Stir in almonds.
  • Line a tray with waxed paper. Shape mixture into 1-inch (2.5-cm) balls and place on tray. Place 1/2 cup (125 mL) icing sugar in a small bowl. Roll each ball in sugar until evenly coated. Place in an airtight container in single layers between waxed paper. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.

Nutrition (per serving)

  • Calories
  • 64,
  • Protein
  • 0.8 g,
  • Carbohydrates
  • 10.6 g,
  • Fat
  • 2.1 g,
  • Sodium
  • 22 mg.

These powdery snowballs are just like a rum ball, but with a coffee kick instead.