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Almost Kahlua Kugel
Almost Kahlua Kugel Eileen Goltz | Dairy
6 hours 45 minutes
4 hours
1 hour, 15 minutes
6 to 8 servings

  • 8 oz. lasagna noodles
  • 4 eggs
  • ½ cup sugar
  • 1 cup small curd cottage cheese
  • 1 cup sour cream
  • 1 cup milk
  • ½ cup coffee liqueur
  • ¼ cup butter, melted (I like to use unsalted)

  • ½ cup flour
  • ¼ cup brown sugar
  • 2 oz. semi sweet chocolate chips
  • 1 teaspoon instant espresso powder
  • 1 teaspoon butter, chilled and chopped
  • Whipped cream (optional)

  1. Cook noodles in 4 quarts of boiling water until tender, about 10 minutes. Drain and set aside.
  2. In a bowl beat the eggs with sugar and then add the cottage cheese, sour cream, milk, coffee liqueur and melted butter, blend well.
  3. Pour 1 cup of the egg mixture into a buttered 9x9-inch baking dish. Top with 1/4 of noodles. Repeat layering until all ingredients are used up.
  4. Cover and refrigerate for at least 4 hours, minimum.
  5. Preheat oven to 350°F.
  6. Topping: In a bowl combine the flour, brown sugar, chocolate chips, espresso powder. With your fingers or a fork, rub cold butter into mixture to form coarse crumbs. You may make topping up to two days in advance. Sprinkle topping evenly over kugel.
  7. Bake until firm in center, about 1 hour. Cool slightly.
  8. Cut warm kugel into serving squares and serve with whipped cream, if desired.
  • This recipe can be doubled or tripled