Not only do we like to drink a bit more during the holiday season, but we actually find ways to put booze into things that don’t normally contain booze—hot chocolate, store-bought eggnog, and even dessert.
Doesn’t matter if it’s an innocent-looking bundt cake or an obviously devilish rum ball. We soak our sweets in booze this time of year. Not that having a slice of Vegan Christmas Cake will lay you out for the night. And you probably won’t start texting your ex after one too many slices of Grasshopper Tart.
But that’s a good thing. Between regular holiday imbibing and Uncle Pat’s radioactive “Jingle Bell Punch,” all you’ll need by way of dessert is something sweet, and a slight buzz.
Bourbon Apple Bundt Cake from The New York Times
Bundt cake hardly has a “bad ass” reputation in the baked goods world (in terms of hard core, it’s about a step above scones). But douse it in whiskey syrup and bourbon glaze, and you’ve got a bundt cake ready for your next holiday biker rally.
Gingerbread Pudding with Bourbon Sauce from Well Plated
Gingerbread pudding already sounds like enough to (happily) knock us out after a holiday meal. Add a creamy, cool bourbon sauce and we’re passing out under the tree. No shame.
Mocha Pecan Rum Balls from Stir and Strain
Rum balls are a holiday classic—though whoever first thought of serving rum in chocolaty ball shape, we owe you a debt of gratitude. This version does double buzz-duty, with aged rum and espresso powder.
Pumpkin Spice Rum Balls from Tattooed Martha
For those of you clinging to pumpkin spice season until the bitter end, here’s a rum ball alternative. And since there won’t be as many hands reaching for cans of pumpkin, these should be pretty easy to put together. Not to mention the ¼ cup of rum should make converts of even the staunchest pumpkin-haters.
Vegan Black Christmas Cake with Rum from Tongue Ticklers
Vegans gotta get in on the holiday booze-baking, too. This cake dives into the deep end of holiday flavor with dates, citrus peel, rum, and rum-soaked fruit. Keep dousing the cake with a bit of rum or brandy to keep it moist. By day 3, we’re guessing it’ll be just right…
Eggnog Ice Cream from Jumbo Empanadas
Since eggnog is basically a boozy ice cream base, all this recipe does is take the final step and churn it into ice cream. There’s only about a quarter cup of booze in here (brandy and rum), so it won’t knock you out. Unless you top it with some kind of boozy chocolate sauce…
Low-Gluten Chocolate Pecan Bourbon Brownies from London Bakes
These are actually called “gluten-free,” but since bourbon is made with 51% corn and then (potentially) 49% other, glutinous grains, the jury’s kind of out as to whether it causes a reaction. If you have gluten-sensitivity but can drink bourbon comfortably, feel free to make these as is. You could always sub in dark rum or 100% agave tequila.
Grasshopper Tart from Diamonds for Dessert
Mint chocolate ice cream’s a year-round winner, but mint’s got a special place on the seasonal desserts spread. You don’t actually need an ice cream maker, only some crème de menthe and a bit of patience, but the reward will be a cooling, mildly buzzy, chocolatey delight.
Vegan Boozy Pecan Pie Bars with Sea Salt from the Minimalist Baker
It’s vegan, no-bake, with raw almonds and pecans, so you can almost convince yourself it’s healthy. And for a dessert, it sort of is. All the sugar comes from the dates, and all the buzz comes from the 1/3 cup of bourbon they soak in.
Boozy Christmas Bombe from BBC Good Food
Fear not. A “Bombe” is actually just an ice cream dessert frozen into a half sphere to resemble, well, a cannonball. But it’s far more delicious, and this one’s packed with dried fruit and brandy.
