Coffee and Liqueur the Perfect Ending

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The trend of combining coffee and liqueur in after dinner drinks became popular in the mid-20th century. The two brands of coffee infused liqueur that emerged around this time were Kahlua and Tia Maria, both of which contained an infusion of rum, coffee, and vanilla.

Kahlua began production in Mexico in 1936 and was brought into the United States in 1940. Similarly, Tia Maria, a Jamaican coffee liqueur, was commercialized in the 1950s. Both of these liqueurs lend themselves to popular after dinner drinks such as the Black Russian, White Russian, the Mudslide, and certain variations of traditional Irish Coffee.