Tia Maria...The perfect Christmas Eve Delight


Add a taste of Tia Maria to your Christmas Eve…

As the festive season approaches, we would like to introduce to you a decadent liqueur, fit especially for your Christmas eve nightcaps and/or dessert recipe ingredient. With a history dating back to the mid-17th century, Tia Maria is a sweet liqueur with a strong coffee character that consists of Tia Maria Coffee, Madagascan Vanilla and Jamaica Rum elements.

It sounds delicious already right? Well we’ve taken things a notch up and prepared some mouth-watering Tia Maria Desert Recipes just for you:




150g butter or 1.3 sticks

200g dark chocolate

½ cup cocoa powder

1 cup brown sugar

½ cup white sugar

150mls Tia Maria

50mls milk

3 eggs

1 cup flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ salt


375g dark chocolate

½ cup cream

½ cup Tia Maria


1. Pre heat the oven to 160C or 320F

2. Place the butter, chocolate, cocoa, brown sugar, white sugar, Tia Maria and the milk into a saucepan and heat, stirring occasionally until the butter and chocolate have melted and ingredients are well combined,

3. Remove from the heat and add the eggs one at a time will whisking. Then sift in the flour, baking powder, baking soda and salt. Stir until combined, then pour into a 20cm lined cake tin. Bake for 1 hour or until cooked.

4. To make the ganache, place the chocolate, cream and Tia Maria into a saucepan and heat until the chocolate has melted and the ingredients combined. Remove from the heat and let cool slightly before icing the cooled cake.



4 cups (1 L) whipping cream

1/3 cup (75 mL) icing sugar

1/3 cup (75 mL) milk

3/4 cup (175 mL) Tia Maria® OR Kahlùa® liqueur

3 pkgs (350 g) chocolate chip cookies

Semi-sweet bakers chocolate, shaved


1.Whip cream until soft peaks form; add icing sugar.

2. Continue whipping until cream forms stiff peaks. Set aside in refrigerator.

3. Combine milk and liqueur in small shallow bowl.

4. Dip a cookie in liquid mixture quickly and place on bottom of ungreased 10-inch springform pan.

5. Continue dipping cookies one by one until a single layer is formed. Fill in spaces with pieces of dipped cookies. 

6. Spread 1/3 of whipped cream over cookies. 

7. Repeat twice more with remaining dipped cookies and whipped cream; finishing with whipped cream on top. 

8. Garnish with chocolate. 

9. Refrigerate 10 hours.




3 Eggs

Self-rising Flour (3 eggs’ worth)

Dark Brown Sugar (1 egg’s worth)

Caster Sugar (2 eggs’ worth)

Butter (3 eggs’ worth)

25 ml Tia Maria

25 ml Strong Espresso

2 Tablespoons Cocoa Powder


200g Icing Sugar (sifted)

60g Butter

50ml Tia Maria

1 Tablespoon Cocoa Powder

1 Tablespoon of milk

Dark Chocolate covered Coffee Beans (to Decorate)


1.  Preheat oven to 180°C and line two 20cm cake tins.

2.  Cream butter and sugar together in a large bowl (with an electric whisk, if you’re as lazy as me), then sift in the flour and the cocoa powder.
 Mix until everything is combined, then whisk in the eggs.

3. Add in the Tia Maria and Espresso and mix until light and ‘fluffy’. Add a little milk if it looks a little dry.

4. Transfer into the cake tins and bake in the center of the oven for about 20 minutes, or until springy to the touch. Remove and allow to cool.

5. Make the buttercream carefully (to avoid icing sugar eruptions) by mixing the icing sugar, butter and cocoa powder. Once these are roughly combined, add in the Tia Maria and mix in well. Add the milk in a little at a time until the icing is ready to spread on the cake.

6. Spread liberally between the layers and on the top.

7. Once the icing has set, slice and serve.


Jade Allen