New Year’s Eve Kahlúa Liqueur Balls

Rum balls are a traditional favourite over the Christmas season. This recipe is a variation on a classic theme using Kahlúa’s rich, coffee flavour to enhance the dark chocolate and coconut. They are a delicious treat for the New Year’s Eve party.

New Year’s Eve Kahlúa Liqueur Balls



  • 250g sweet biscuits
  • 395 g Condensed milk
  • 3 Tblsp Dutch Cocoa powder
  • 1/4 cup dessicated coconut
  • 1/4 dark chocolate sprinkles
  • 1/2 tsp Vanilla extract
  • 1/3 cup  Kahlúa liqueur
  • 2/3 cup Sultanas
  • Extra dessicated coconut to coat


  1. Place sultanas in an air tight container
  2. Pour over the  Kahlúa liqueur, mix well and refridgerate for a week or at least a few hours.
  3. Using a rolling pin, crush the biscuits into a fine powder
  4. Put cocoa and crushed biscuits into a bowl
  5. Combine well with a wooden spoon
  6. Add condensed milk, vanilla, ¼ cup of coconut and the sultanas and liqueur to the bowl
  7. Combine thoroughly with a wooden spoon and refrigerate for at least half an hour or until the mixture is firm enough to roll
  8. Shape teaspoonfuls of the mixture into small balls and roll them in the extra coconut
  9. Place in a container in a single layer and store in the fridge until ready to serve
Roll the Kahlua liqueur balls in coconut till well covered.



Serve with your favourite champagne and enjoy your New Year’s Eve celebrations!




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