Who could say no to dessert and drinks? Level up your baking this holiday season with some delicious sweet treats infused with spirits from your neighbourhood liquor store.
This article highlights a collection of our favourite boozy baking ideas:
Chocolate Rum Balls Recipe
These chocolate rum balls are bite-sized desserts with a nice dose of sweetness and crunch. Plus, you can easily pop them to go! These desserts will need to be stored in the fridge, but you could also freeze them to create yummy frozen desserts while extending their freshness.
Ingredients
Yield: 3 dozen
- 1 tsp instant coffee granules
- ¼ cup dark rum, warmed
- ½ cup cream cheese, softened
- 1 cup confectioners’ sugar
- 1 cup ground almonds
- ½ cup unsweetened chocolate, melted
- 8 of your favourite finely crushed cookies (try Oreos)
Instructions
- Start by incorporating your coffee granules into the slightly heated rum.
- Beat together the cream cheese, confectioners’ sugar, almonds and rum mixture. Slowly stir in the melted chocolate.
- Place your mixture into the fridge for about an hour.
- After they’ve been thoroughly chilled, shape the chocolate rum goodness into 1-inch balls.
- From there, the balls can be stored in a sealed container either in the fridge or freezer.
Recipe inspiration from: https://www.tasteofhome.com/recipes/chocolate-rum-balls/
Bourbon Fudge Brownies Recipe
We could not build a recipe list in good faith without including some brownies. These bourbon brownies are everything you’d expect from a brownie – gooey, fudgy and yummy, with an added layer of flavour from the bourbon.
Ingredients
Yield: 9 good-sized brownies
- ¼ cup bourbon
- ¼ cup semisweet chocolate chips
- 2 tbsp unsweetened cocoa powder – optional
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 ½ cups sugar
- 2 Eggs
- ¼ cup melted unsalted butter
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350º and whisk together the flour, baking powder, salt and cocoa powder in a large bowl.
- In a separate bowl, microwave your chocolate chips until softened, then whisk.
- In another large bowl, whisk together your eggs. Add the melted butter, vegetable oil and vanilla extract and whisk together. Add in the sugar, melted chocolate chips and bourbon and give it another good whisk.
- Add half of the dry ingredients into the wet ingredients and fold it together until combined. Repeat with the remaining dry ingredients.
- Grease an 8-inch brownie pan and transfer your mixture. Tap it gently on the counter to remove excess air bubbles.
- Bake your brownies for about 25 minutes before cool on the counter. After they’ve been cooled, you’re ready to enjoy.
Recipe inspiration from: https://www.easycookingwithmolly.com/2020/01/boozy-chocolate-bourbon-brownies/
Mint Baileys Bars Recipe
Baileys is a classic holiday season treat that begs for a dessert dedicated to it. These goodies combine Baileys liqueur and mint chocolate chips for a dessert that’s sweet and decadent.
Ingredients
Yield: 32 small bars
- ¾ cup butter, cubed
- 1 cup dark chocolate chips
- ¾ cup sugar
- 2 large eggs plus 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup dark baking cocoa
- ½ teaspoon salt
- 1 cup mint baking chips
Topping:
- 1 package cream cheese, softened
- ½ cup sugar
- ¼ cup Baileys
- 1 large egg plus 1 large egg white, room temperature
Instructions
- Preheat your oven to 350° and line a square baking pan with parchment paper.
- Microwave the butter and chocolate chips to melt them. Add in the sugar and allow to cool slightly.
- Whisk in your eggs and yolk one at a time, then your vanilla. Next, add your flour, baking cocoa, salt, and mint chocolate chips.
- Spread your mixture into the baking pan.
- For the topping, in a bowl, beat together your cream cheese, sugar and Baileys. Then beat in your egg and egg white on low speed.
- Pour your topping over the mixture in the pan and bake for about 45-50 minutes.
- Cool for at least an hour on a wire rack. Once cool, throw your bars into the refrigerator for at least a few hours (overnight is best).
Recipe inspiration from: https://www.tasteofhome.com/recipes/mint-baileys-bars/
Champagne Cake Recipe
Champagne is a welcome addition to classic cake recipes due to its acidity and ability to produce a tender crumble. This Champagne cake is flavourful while remaining light. And if you don’t want to splurge on real Champagne, any bubbly will do.
Ingredients
- Cooking spray
- 1 ¼ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp baking powder
- ½ tsp kosher salt
- 3 large egg whites, at room temperature
- 2/3 cup room temperature Champagne
- 1 tsp pure vanilla extract
- 1 1/3 cups granulated sugar
- ¾ cup butter, softened
- 1 tsp lemon zest
- Sanding sugar for garnish
Frosting:
- 5 cups powdered sugar
- 1 ½ cups butter, softened
- ¼ cup sour cream
- 1 tsp pure vanilla extract
- Pinch of kosher salt
- 1 cup chopped strawberries
Instructions
- Preheat your oven to 350° and line two 8” cake pans with parchment paper.
- Whisk together your flour cornstarch, baking powder and salt in a bowl.
- In another bowl, combine your egg whites, Champagne and vanilla extract.
- In another bowl, mix together your sugar and butter for a few minutes until fluffy.
- Beginning and ending with the flour mixture, alternate between adding both mixtures to your sugar/butter. Lastly, add in the lemon zest and combine.
- Divide your batter into the two cake pans.
- Bake for about 30 minutes and cool for about 30 minutes.
- Now the frosting. In a large bowl, combine the powdered sugar, butter, sour cream, vanilla and salt. Fold in your strawberries and give it a final mix.
- Top one of your cakes with half the strawberry mixture then add the other cake on top. Then you can get creative with dressing the top layer of your cake.
Recipe inspiration from: https://www.delish.com/cooking/recipe-ideas/a26044022/champagne-cake-recipe/
Amaretto Cheesecake Recipe
Ahh… finally, a cheesecake. The rich and creamy (yet versatile) goodness that’s hard to resist. Real cheesecake lovers have tried all kinds of unique flavours, but the Amaretto combination just works.
Ingredients
- 1 ½ cups wafers, crushed
- 6 tbsp butter, melted
- 1/3 cup sugar
- Pinch of salt
Filling:
- 4 cups cream cheese, softened
- 1 ½ cups sugar
- 3 tbsp cornstarch
- 4 large eggs
- 1/3 cup amaretto liqueur
- 1 tsp pure vanilla extract
Topping:
- 1/3 cup brown sugar
- 2 tbsp butter
- 3 tbsp heavy cream
- ½ tsp salt
- 1 cup slivered almonds
Instructions
- Preheat your oven to 325º and grease an 8” springform pan. Then we’ll start on the crust. In a large bowl, combine the crushed wafers, butter, sugar and salt. Then you can press the mixture into the pan to form the crust.
- Next, beat the cream cheese and sugar to start on the filling. Then add your cornstarch, eggs, Amaretto and vanilla.
- Pour your batter on top of the crust and place the pan on a baking sheet. Throw the baking sheet in the oven and bake until the middle is only slightly set, about 1 hour and 20 minutes.
- Allow the cheesecake to cool in the oven for about an hour before transferring to the fridge for at least 4 (ideally overnight).
- While the cake is cooling, we can start on the topping. Heat the brown sugar, butter, cream and salt in a saucepan over medium heat. Bring it to a simmer and let it simmer for a couple minutes. Then you can add your slivered almonds before letting the topping cool. Once cool, spoon the almond mixture over your cake.
Recipe inspiration from: https://www.delish.com/cooking/recipe-ideas/recipes/a56758/amaretto-cheesecake-recipe/
Gin and Tonic Squares Recipe
The G&T is a classic cocktail that has survived numerous generations with great popularity. If you haven’t already, you need to try incorporating these flavours into a dessert. These gin and tonic squares are plenty boozy but surprisingly subtle and light.
Ingredients
Yield: 32 squares
- 1 cup unsalted butter, softened
- 1 cup golden caster sugar plus 2 tbsp
- 4 eggs
- 1 cup plain flour
- 2 tsp baking powder
- 6 tbsp gin
- 1 lemon, zested and juiced
- 2 tbsp tonic water
Buttercream:
- ½ cup unsalted butter, softened
- 2 cups icing sugar
- 1 tbsp gin
- 1 tbsp tonic water
- 1 lemon, zested and ½ juiced
Instructions
- Preheat your oven to 355º and line a rectangular cake tin with parchment paper.
- Beat together your butter and sugar until fluffy before adding in your eggs – one at a time.
- Then add the flour, baking powder, 4 tbsp of gin, lemon zest, lemon juice, and salt. Once well combined, pour your mixture into the rectangular cake tin and bake for about 20-25 minutes.
- In a separate bowl, mix the remaining gin with the tonic and 2 tbsp of the caster sugar.
- Once the cake is baked and cooled for at least 10 minutes, poke holes throughout with a skewer. Then pour the gin mixture on top, it will seep deep into the cake. Set aside to cool further.
- Now for the buttercream. Whip the butter until it’s very soft before slowly adding the icing sugar. Then mix together the gin, tonic water and lemon juice and stir well.
- Spread the buttercream mix over the cake, sprinkle with lemon zest, cut into squares and enjoy.
Recipe inspiration from: https://www.olivemagazine.com/recipes/entertain/gin-and-tonic-traybake-squares/
Eggnog Cupcakes Recipe
Whether you’re an eggnog hater or lover, we promise these eggnog cupcakes made with spiced rum will turn your head. They’re sweet, rich and festive to the max. Just give us a chance…
Ingredients
Yield: 24 cupcakes
- 1 ½ cups self-rising flour
- 1 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- ¾ cup eggnog
- ¼ cup milk
- 1 tsp vanilla extract
Spice Rum Buttercream:
- 5 large egg whites
- 1 ½ cup sugar
- 4 sticks unsalted butter, diced and softened
- ¼ teaspoon salt
- ½ cup spiced rum
Instructions
- Start by measuring your flour and setting aside. Then mix your sugar and butter on medium speed for a few minutes. Add the eggs one at a time.
- Add the dry ingredients in three steps, alternating between the eggnog and vanilla to start. Mix after each addition, but be careful not to overbeat.
- Fill your cupcake liners with the mixture until they’re about ¾ full and bake for about 20-25 minutes. When they’re done, transfer to a cooling rack.
- Now we can start on the frosting. Combine your egg whites and sugar in a bowl placed over simmering water. Let the mixture heat up while whisking constantly.
- Transfer the heated mixture to a standing mixer bowl and beat on medium high until the mixture cools and doubles in volume. This could take up to 10-12 minutes.
- Add in your butter one stick at a time, mixing well after each addition. Keep mixing until smooth.
- Add your salt and spiced rum and combine. Now you’re ready to top your cupcakes and serve.
Recipe inspiration from: http://www.bakersroyale.com/cupcakes/eggnog-cupcakes-with-spiced-rum/
Don’t forget to stock up on all alcohol-related ingredients from your neighbourhood liquor store. Springs Group has 14 liquor stores spread out across the Lower Mainland and Vancouver Island, each with friendly staff to help you find what you need for holiday baking season.
