Tia Maria – hot or not?
You’ve probably heard of the product, maybe even used it, but do you know what Tia Maria is and where it comes from?
The story goes that Tia Maria got its name from a servant who, in the mid-1700s in Jamaica, while fleeing a colonial war, took with her her mistress’s treasure—a secret recipe for a liqueur—and it has been passed down through the family ever since.
True or not, the recipe was rediscovered in the 1940s by Dr. Kenneth Leigh Evans, who began producing the liqueur. It is a liqueur made from the finest ingredients: 100% Arabica coffee beans, genuine Madagascar vanilla, and Jamaican rum. Cold-brewed coffee gives the liqueur strength, sharpness, and freshness. Vanilla, on the other hand, adds softness and roundness, binding the aromas together. Rum ensures body, depth, and richness.
What’s not to like!
Regardless of rain or shine, Finns, as great coffee lovers, enjoy their coffee both cold and hot. So why shouldn’t coffee liqueur work the same way?
Here are a few serving suggestions!
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Espresso Martini
- 2 cl vodka
- 2 cl Tia Maria Cold Brew
- 1 cl sugar syrup
- 1 shot espresso
Shake the ingredients and serve in a chilled cocktail glass.
The recipe can also be found in our cocktail recipe bank here (remember to log in first).
Hot terrace companion
Tia Maria Frappé
- 4 cl Tia Maria Cold Brew
- 2 cl caramel syrup
- 2 cl chocolate sauce
- 4 cl cold coffee
- 6 cl milk
Measure all ingredients into a blender and blend with frozen crushed ice.
The recipe can also be found in our cocktail recipe bank here (remember to log in first).
For a sunny winter day
Italian Hot Chocolate
- 2 cl amaretto liqueur
- 2 cl Tia Maria Cold Brew
- hot cocoa
- cream
- chocolate sauce
Decorate the inside rim of a mulled wine glass with chocolate sauce. Pour both liqueurs into the bottom of the glass and top with hot cocoa. Finish with whipped cream.
The recipe can also be found in our cocktail recipe bank here (remember to log in first).
