Kahlúa Dunkin' Caramel Swirl Cream was released in August 2025 as a collaboration between Kahlúa and Dunkin'. It is made with rum, real cream and 100% Arabica coffee from Veracruz, Mexico, flavoured with Dunkin' Caramel Swirl, and is bottled at 16%.
It tastes like an iced caramel latte: toffee, vanilla and dulce de leche, with dark-roast coffee underneath and a smooth, creamy, sweet finish.
For caramel coffee fans, this is the cream liqueur to buy. For a classic coffee liqueur that mixes into an Espresso Martini, choose Kahlúa Coffee Liqueur; for a whiskey-based cream, see Buffalo Trace Bourbon Cream.
Kahlúa suggests serving it chilled, neat or over ice. It is also good in iced coffee or cold brew, or poured over vanilla ice cream.
Keep it refrigerated after opening. We carry it in the 750ml size. More cream and coffee liqueurs are under liqueurs and cordials. Pick it up at our Brooklyn store or get same-day delivery across NYC.
Kahlúa Dunkin' Caramel Swirl Cream was released in August 2025 as a collaboration between Kahlúa and Dunkin'. It is made with rum, real cream and 100% Arabica coffee from Veracruz, Mexico, flavoured with Dunkin' Caramel Swirl, and is bottled at 16%.
It tastes like an iced caramel latte: toffee, vanilla and dulce de leche, with dark-roast coffee underneath and a smooth, creamy, sweet finish.
For caramel coffee fans, this is the cream liqueur to buy. For a classic coffee liqueur that mixes into an Espresso Martini, choose Kahlúa Coffee Liqueur; for a whiskey-based cream, see Buffalo Trace Bourbon Cream.
Kahlúa suggests serving it chilled, neat or over ice. It is also good in iced coffee or cold brew, or poured over vanilla ice cream.
Keep it refrigerated after opening. We carry it in the 750ml size. More cream and coffee liqueurs are under liqueurs and cordials. Pick it up at our Brooklyn store or get same-day delivery across NYC.
| Size | 750 mL |
| Producer | Kahlua |
| Country | Mexico |
| Alcohol Percentage | 16.0 |
We use cookies on our website to give you the best shopping experience. By using this site, you agree to its use of cookies.
