How make these easy yummy boozy desserts for the holidays
What is your favorite liqueur or alcohol? We propose you these desserts for holidays that are made with different alcohols.
Complement your Christmas table with these alcohol-based desserts, for all tastes. From liqueurs to hard liquors. Choose your favorite!
With Kahlua – Peppermint Affogato, by Jelly Toast
4 small scoops peppermint ice cream
2 small shots espresso
1 1/2 ounces Peppermint Kahlua
whipped topping for serving
Place two scoops of the ice cream into two mugs or bowls. Top each bowl with the hot espresso and divide the shot between the bowls. Top with whipped topping and serve immediately. Enjoy!
With Bailey’s – Christmas Cookies with Buttercream Blondie
2 sticks unsalted butter, room temp
1&1/2 cups sugar
1 egg yolk
1 teaspoon vanilla extract
4 cups AP flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Baileys with a hint of mint chocolate
Peppermint Chocolate Ganache
6 ounces chocolate – I use semisweet
1/2 cup heavy cream
1/2 teaspoon peppermint extract
Cream butter and sugar till light and fluffy. Add egg and egg yolk.
Mix in vanilla extract.
Alternate adding in dries with Baileys till combined.
Wrap cookie dough in plastic wrap and refrigerate a few hours to over night.
Roll out dough & cut out cookies using holiday cookie cutters
Chill cookies at least 30 minutes before baking to keep their shape.
Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes. As soon as
they get a little blonde on the edges, they’re done.
Bring heavy cream up to a scald.
Pour over chopped chocolate and mix to combine.
Stir in peppermint extract.
Set ganache aside so it can set, stirring every so often.
Once ganache has thickened, fill cookies and refrigerate.
At this point you can leave the cookies as they are, or you can dip them in chocolate & sprinkles.
With rum – brownie balls with rum by Martha Stewart
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
3 large eggs
1/2 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons dark rum
Coarse sanding sugar, for rolling
Vegetable oil, cooking spray
Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
Don’t drink and drive. Enjoy responsibly.
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