A boozy twist on your favourite desserts, these alcohol-infused treats are the perfect way to elevate your weekend (or weeknight, no judgment here!). If pecan pie with a side of bourbon tickles your fancy, why not try adding a dose of your most-loved bourbon to the nutty tart? And if you’re a fan of the classics like oatmeal raisin cookies and hot chocolate, take them up a notch with small modifications such as dousing the raisins in rum and spiking the hot chocolate with a touch of brandy.
These desserts do double duty, satisfying your sweet tooth while providing a little extra kick. If you’re hosting a party or are a regular dessert fanatic, we’ve rounded up 14 amazing boozy desserts for adults. Some days you just need a little pick me up post-meal. And then there are the days where waiting until after dinner just won’t cut it; it’s five o’clock somewhere, right?
A twist on a classic, these boozy raisin oatmeal cookies will be your new favourite post-dinner bite. They are quick, simple and genius! The only difference from your typical oatmeal cookie is dousing the raisins in rum.
Ingredients: 2 cups flour, 2 heaping cups oats, 1 cup sugar, 1 cup brown sugar (do not pack), 1 tsp baking soda, 1 tsp baking powder, 2 sticks of butter (room temperature), 2 eggs, 1 tbsp vanilla extract, 3/4 cups semi-sweet chocolate chips, 3/4 cups raisins, 2 tbsp rum
Directions: Mix the dry ingredients in a bowl. Cut the butter into tablespoon size hunks and mix into dry ingredients with your hands. Add the eggs and vanilla and continue to mix with hands until everything is incorporated. Place the raisins in a separate bowl and coat with the rum. Let sit for five minutes. Add the raisins and rum to the dough. Add in the chocolate chips and mix in until incorporated throughout. Bake them at around 400 degrees for 12-15 minutes.
Chocolate mousse with a kick! This recipe is perfect to share with adult guests who come over for a dinner party. Top it with your favourite fresh berries and enjoy the creamy texture.
Ingredients: 1 – 4.6oz instant chocolate fudge pudding and pie filling, 2 cups cold milk, 1 tablespoon coffee liqueur, 1 tablespoon Irish cream liqueur, 1 – 8oz container COOL WHIP Whipped Topping, strawberries for garnish.
Directions: Combine pudding mix and milk in a large bowl. Beat with an electric mixer on low until combined. Beat again for another 2 minutes until pudding starts to thicken. Add liqueurs and beat again until well-incorporated. Add COOL WHIP whipped topping and beat again until creamy and smooth. Spoon into serving glasses until ready to serve. Garnish with fresh berries before serving.
This sugary topping is perfect to serve over ice cream. With lots of apple and a pinch of rum, it’s almost like having a boozy apple pie.
Ingredients: 1 large Granny Smith apple, 1 large Fuji or Gala apple, 4 tbsp. margarine or butter, ⅓ c. packed light brown sugar, 1 tbsp. rum
Directions: Peel and core apples, cut each into 1/4-in.-thick slices. In 12-in. skillet, melt margarine on medium. Add apples and cook 7 minutes or until tender, stirring occasionally. Add sugar and cook 2 minutes or until sugar melts, stirring occasionally. Stir in rum and simmer 1 minute. Remove from heat and cool 5 minutes.
These aren’t your average chocolate cookies. With yummy ingredients ranging from espresso powder to Kahlua to Hershey cookies and cream drops, these little treats have it all.
Ingredients: ¾ cup sugar, ¾ cup brown sugar, 3 teaspoons espresso powder, 1 cup butter; softened, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon Khalua, 1 teaspoon vanilla, 2 eggs, 2 ½ cup flour, ⅓ cup cocoa powder, 1 9oz package Hershey Cookies and Cream drops; chopped
Directions: Preheat oven to 375. Line baking sheets with parchment paper and set aside. In a mixing bowl, combine sugars, espresso powder, butter, baking soda, salt, Khalua and vanilla. Add eggs one at a time, beating well after each addition. Carefully, mix in flour, cocoa and chopped cookies and cream drops. Drop by rounded tablespoonful onto baking sheets. Bake for 8-10 minutes or until cookies are set on the edges. Remove from oven and let cookies cool on a baking rack.
Your favourite hot chocolate gets a boozy upgrade with this tasty recipe. Ripe with orange zest and orange-flavoured liquor, this cozy drink has never tasted so good. Or maybe that’s the brandy speaking.
Ingredients: hot chocolate: 8 ounces, 1 oz orange liqueur, 1 oz brandy, 3-4 marshmallows, 1 tbsp fresh orange zest, 1 oz dark chocolate
Directions: Begin by making up a pot of your favorite hot chocolate recipe. While it's simmering, add the orange zest, reserving a pinch for garnish. While your hot chocolate is going in one pot, melt dark chocolate over a double boiler. Fill a mug with hot chocolate. Add brandy and orange liqueur, and stir gently. Top with marshmallows. Drizzle with melted dark chocolate. Garnish with a bit more orange zest.
This may look like your average pecan pie, but don’t be fooled; it’s filled with boozy goodness. A few teaspoons of bourbon and this flavorsome treat tastes even better!
Ingredients: 3 tbsps of butter; melted, 3 Eggs; beaten, 3/4 cup of brown sugar, 2 tbsps of all-purpose flour, 1 Teaspoon of vanilla extract, 3/4 Cup of dark corn syrup, 3 tbsps of bourbon liquor, 1 and 1/2 cups of pecan halves, 1/2 cup of milk chocolate chips, 1 (9-inch) unbaked pie shell
Directions: Preheat oven to 350 F. Melt butter in a small saucepan. In a medium bowl, add beaten eggs. Stir in brown sugar, flour, vanilla, corn syrup and bourbon until combined. Add melted butter. Mix in the pecans and chocolate chips until combined. Pour mixture into pie shell. Place shell on sheet tray and bake in the oven for 50 to 60 minutes.
Decadent and zesty, these margarita bars will have you and your guests coming back for more. If you love margaritas and are a fan of dessert squares, these are bound to be your new favourite treat.
Ingredients: 1 cup flour, 1/4 cup powdered sugar, plus extra for dusting, 1 stick butter, softened and cut in cubes, 2 eggs, 1 cup sugar, 1/3 cup lime juice (juice from about 3 ½ limes), 1 teaspoon grated lime zest, 1 teaspoon grated lemon zest, 1 cup shredded coconut
Directions: Preheat oven to 350°F. Line an 8×8 inch pan with parchment paper and set aside. In a medium bowl, combine flour, powdered sugar and butter. Use hands to mix ingredients and form dough. Press the dough into an even layer at the bottom of the lined pan. Bake for 20 minutes, or until slightly golden brown. While crust is baking, combine remaining ingredients in another medium bowl. When the crust is finished baking, pour liquid mix onto hot crust. Sprinkle shredded coconut on top. Place pan back in the oven for about 20-25 minutes, or until the center is set. Once cool, dust with powdered sugar.
Boozy brownies; say no more. Get a double dose of rum with these babies. The brownies are sweet and perfectly dense while the drizzled caramel oozes over top. A mouthful of chocolatey indulgence that you and your pals are sure to fall head over heels for.
Ingredients: 1 cup (2 sticks) unsalted butter, 3oz semi-sweet chocolate, ½ cup unsweetened cocoa powder, 2 cups sugar, ½ tsp coarse salt, ½ Tbs vanilla extract, 3 eggs, 1 ½ cups all-purpose flour, 1/3 cup Sailor Jerry Rum. For caramel sauce: ½ cup sugar, 1 ½ Tbs water, ¼ cup cream, 1oz Sailor Jerry Rum, Coarse sea salt
Directions: Preheat oven to 350 degrees F and butter a 13 by 9 inch baking pan. Place butter and semi-sweet chocolate in a medium sized sauce pan and heat on low. Stir every few minutes until completely melted. Remove from heat and stir in cocoa powder, sugar, salt, and vanilla. Beat in eggs one at a time until completely mixed in. Stir in flour, then rum until completely mixed. Using a rubber spatula, scrape batter into prepared baking dish and smooth the top. Place in the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Topping: Add sugar and water to a small sauce pan and bring to a boil over high heat. Don’t stir! Boil the syrup for 6-8 minutes or until a deep amber caramel forms. Remove from heat and stir in cream. Add Sailor Jerry Rum and stir until combined. Pour the caramel sauce into a large mug or heatproof cup and let it cool slightly. Place in the microwave or on top of the stove to keep slightly warm. Drizzle on top of the brownies and then sprinkle sea salt on top.
Get a little wild with these tequila-infused cookies. Made with everything a good tequila combo is made of – lime and salt, with and added touch of sweetness, make these for any party you throw; your guests are sure to have an unforgettable time.
Ingredients: half stick unsalted butter, room temperature, ¼ cup vegetable shortening, ¼ cup powdered sugar, ¼ cup granulated sugar, 1 tablespoon Tequila, 1 tablespoon Roses lime juice, ½ teaspoon Triple Sec, 1 packed and heaping tablespoon fresh lime zest, 1 cup plus 2 tablespoons all-purpose flour, coarse salt for sprinkling. Tequila-Lime Glaze: ¼ cup powdered sugar, 1 tablespoon lime juice, 1 tablespoon Tequila
Directions: Preheat oven to 375F. Lightly butter a baking sheet or prepare with parchment paper. Add butter and shortening into a mixing bowl and beat until smooth. Beat in sugar. Add Tequila, lime juice, Triple Sec, and lime zest, and beat until combined. Add flour and mix well. Form balls from ½ teaspoon of dough and place on 2 inches apart on prepared baking sheet. Bake for 8 minutes. Tequila-Lime Glaze: Combine all ingredients in a small bowl and stir until sugar dissolves. Remove cookies from oven and immediately glaze. Cool thoroughly, sprinkle with salt and serve at room temperature.
With an unusual twist, these unique cupcakes actually call for beer. I bet you never thought you’d use Guinness in a dessert, but here you have it. Beer, chocolate and mint; don't knock it 'til you try it.
Ingredients: 1 cup Guinness Beer, 1 cup butter, ¾ cup cocoa powder, 2 cups flour, 2 cups sugar, 1 ½ teaspoon baking soda, ¾ teaspoon salt, 2 eggs, ½ cup sour cream, 1 8oz block cream cheese, softened, 1 egg, ⅓ cup sugar, ⅛ teaspoon salt, 2 teaspoons mint extract, ¾ cup mint chips
Directions: Combine beer and butter in a saucepan. Melt butter over medium heat. When butter has melted, whisk in cocoa powder. Remove from heat and let cool. With a hand mixer, beat together cream cheese, sugar, egg, salt and extract. Stir in mint chips. Set aside. In a small bowl, combine flour, sugar, baking soda and salt. Set aside. In a mixer, beat eggs and sour cream until blended. Slowly beat in the beer mixture, just until combined. Carefully stir in flour mixture and continue beating until well mixed. Line cupcake pans and fill each cup ⅔ full with chocolate batter. Drop a tablespoon full of cream cheese mixture in the center of each cupcake. Bake in a pre heated 350 degree oven for 20 minutes. Let cool in pan for 5 minutes before transferring to a cooling rack. Makes 30 cupcakes.
This amaretto crumble looks absolutely divine. Perfectly crisp and wildly indulgent, make this crumble when it’s time to treat yourself. You won't regret it.
For the crumble: 1 1/2 C. old fashioned oats, 1 C. flour, 1/2 C. chopped hazelnuts, 2/3 C. browned butter, 2/3 C. brown sugar, 1 1/2 tsp cinnamon, 1 tsp. salt, For the Filling: 6-7 medium sized pears, peeled and cored, 1/2 C. sugar, 2 T. flour, 1/4 C. Amaretto Liqueur, 1/2 tsp. cinnamon
Directions: In a small sauce pan, melt and cook the butter over medium low heat until the milk solids turn a dark toasty brown. About 4 minutes. Remove from the heat and set aside. In a medium sized bowl combine all the ingredients and pour the butter over the top. Stir and set aside. Preheat your oven to 375 degrees F. Filling: Toss the pears with the sugar, flour and Amaretto in a large bowl and pour directly into a large cast iron skillet or 9×13″ pan. Crumble the topping over the filling and place pan on a baking sheet. Bake 35-40 minutes until bubbling and the topping has browned. Cool for 15 minutes.
Incredibly succulent and infused with a hefty dose of Pinot Grigio, these sangria pops blend two amazing things. Popsicles plus sangria? That’s my kind of icy treat. Plus, they're made with fruit, so they've got to be a little healthy, right?
Ingredients: 12 oz. white nectarine (approximately 2 large nectarines), pitted and skinned, 6 oz. grapes (approximately 1 cup); stemmed, 12 oz. Pinot Grigio, 4 oz. triple sec
Directions: Place nectarines and grapes in a food processor or blender and blend until pureed, about 1-2 minutes. Add remaining ingredients and blend until fully combined.Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
Add these cranberry bites as a side to your dessert plate when your hosting a party, or serve them on their own. They’re the ideal two-bite treat for your guests and they look exquisite, too. Everyone is sure to be impressed.
Ingredients: 1 12 ounce bag fresh cranberries, 1 cup firmly packed brown sugar, 1 cup water, 2 ounces Crown Royal Maple, granulated sugar for coating
Directions: Place brown sugar, water and Crown Royal Maple in a medium saucepan. Heat over medium heat until sugar is dissolved, do not boil. Remove from heat, stir in cranberries, cover and refrigerate overnight. Place about a cup of sugar in a large bowl or cake pan. In small batches, strain excess liquid from cranberries and roll in sugar. Transfer to a baking sheet to dry in a single layer. After cranberries have dried for about an hour, repeat rolling in sugar to thoroughly coat any remaining liquid. Transfer back to baking sheet to dry for at least another hour. Once dry, store in an airtight container in a cool location.
Don’t worry, there’s no actually turkey meat in this recipe; just Wild Turkey 101, the delicious bourbon booze. And with a pint of heavenly Haagen Dazs ice cream, this could totally be your new post-break up pick-me-up.
Ingredients: 1 pint container Häagen-Dazs butter pecan ice cream, 1 oz Bourbon (Wild Turkey 101), 1 oz Amaretto. Caramel sauce: 1 cup dark brown sugar, 1/2 cup cream, pinch of salt, 4 Tbsp unsalted butter
Directions: Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Cook for 5 minutes, then pour into a jar and let cool. If the sauce thickens too much after cooling, microwave it for a few seconds. For the cocktail, blend the ice cream, the Wild Turkey and the Amaretto in a blender until smooth. Serve in fancy glasses garnished with a drizzle of the sauce. If you'd like to make this ahead, put the whole blender back in the freezer after blending and then give it a quick re-blend right before serving.