Drinks? Desserts? Why not both? Booze can be a little harsh on the tummy after a full meal, but that doesn’t mean you can’t have your delicious desserts spiked with alcohol. If you’re looking for an alternative way to get a little tipsy, whether alone or with your best friends, here are some easy alcoholic desserts that will satiate your sugar and cocktail cravings in one bite!
Kahlua Ice-Cream
1 litre tub of vanilla/chocolate chip ice cream
200ml Kahlua liquor
Instant espresso powder
1/4 cup of chocolate or caramel syrup
Leave the ice cream out until it softens or is 3/4 melted. Transfer into a large mixing bowl and combine the Kahlua, syrup and espresso. Use a whisk and mix it thoroughly until smooth. Then, transfer it back into the container and freeze it overnight.
Champagne Jello Shots
250ml Champagne/Chardonnay
200ml lemon-flavored soda or fizzy lemonade
3 packets of unflavored gelatin
Food coloring
Edible sprinkles/beads
In a small saucepan, heat up the champagne and 1/4 of the lemon soda. Sprinkle some gelatin and let it simmer until the gelatin is dissolved, but remember not to let the solution boil. Remove the pan from the heat and add in the remaining lemon soda. Add a drop of food coloring, like pink if you’d like. Pour the jello shots into a silicone ice tray. Place the jello in the fridge for 2 hours until they set. Remove them from the tray and put some sprinkles over the top.
Bourbon Caramel Pudding
4 tablespoons of unsalted butter
1 cup dark brown sugar
3/4 tablespoon of salt
3 tablespoons of cornstarch
2 1/2 cup of whole milk
2 large eggs
3 teaspoons of Bourbon
1 teaspoon of vanilla extract
Melt the butter in a saucepan and add brown sugar, stirring until the sugar is well-moistened. In a small bowl, whisk the cornstarch with 1/4 milk and then, with the eggs. Pour the remaining milk into the brown sugar, along with corn starch mixture. Return the pan to some heat and boil the mixture, while whisking frequently until it begins to bubble. Lower the heat and continue whisking until it thickens. Then, remove it from the heat and stir in the Bourbon and vanilla extract. Pour the mixture into pudding cups and chill for four hours. Serve with a layer of caramel sauce on top.
Bailey’s Hot Chocolate
300ml milk
25g of dark chocolate
50ml Bailey’s Irish Cream
Heat up the milk and then pour half of it into a jug with the dark chocolate. When the chocolate softens, whisk the milk until it forms a nice, smooth mixture. Combine Bailey’s and the rest of the milk, and whisk again. Pour the mixture into two heatproof cups and serve with marshmallows or whipped cream.
Prosecco Poached Peaches
8 halved peaches (canned or fresh)
1 bottle of Prosecco
1 cup sugar
1 teaspoon lemon juice
1 tablespoon of peach liquer
1 pinch of salt
Pour 3 cups of Prosecco in a saucepan until it starts to heat up. Then, stir in the sugar, lemon juice, liquor and some salt. Wait for it to simmer and drop the peaches into the saucepan. Be careful so that the peaches do not turn too soft or mushy. When they’ve softened, remove the pan from the heat and let it cool. Serve the peaches in small bowls with some ice-cream.
Pina Colada Milkshake
2 cups of coconut milk
1 pint of vanilla ice cream
3/4 cup of pineapple juice
1/4 cup of gold rum
2 bananas chopped
Combine all the ingredients in a blender, and blend until smooth. Pour into a tall glass and garnish with a pineapple wedge and cherry. You can also use this same recipe to make a pina colada ice cream, but you’ll need to freeze the mixture in a metal pan overnight.
