Coffee brewed wine, nectar, coffee liqueur.

Coffee liqueur (Coffee Liqueur) is an alcoholic beverage prepared as raw material, edible alcohol or distilled liquor as alcohol base, adding sugar and spices, and through blending, clarification, filtration and other production processes. Its alcohol content is about 20-30%, the wine is dark brown, the wine is thick, and the coffee flavor is rich, so it is a very characteristic wine. World-famous coffee liqueur brands include Tia Maria, originally from Jamaica, Kahlua from Mexico, Creme de Cafe from France, and Coffee Liqueur from Bols of the Netherlands. Manna coffee wine comes from Mexico, a big coffee producer, where the coffee is full of aroma, rich taste and delicate style. Similarly, these advantages are fully demonstrated in kahlua, a coffee liqueur from Mexico, which has a long history but did not become famous until it became the first choice for many cocktails in the 1950s, including the famous Black Russian (Black Russia). Manna coffee is distilled from sugar cane, using coffee, vanilla and cocoa as raw materials. These ingredients are strongly expressed in its heavy taste. In the world of liqueur, nectar is undoubtedly a legendary liqueur. It not only has outstanding performance in cocktails, but also plays an Oscar supporting role in desserts. For example, Tira Misu. This popular dessert is to spread a layer of nectar coffee on the bottom of its cake: finger cookies. Of course, I have also seen the vast majority of domestic practices: black rum mixed with coffee and then coated on the surface of the cake. But friends who know the wine will know that rum is distilled from sugar cane, and it is nectar coffee when mixed with coffee. Romantic friends can try this long-established kahlua at home, which goes well with milk and even black soy milk.