Jazz up this season of love with some boozy desserts. Usually, the alcohol gets baked out of desserts that use it, but these recipes keep all the fun inside. Show your loved ones how much you care with desserts that have a little New Mexico spirit. These sweet treats are family recipes that I modified to include New Mexico-made spirits. If you try any of these yourself, be sure to post them and tag us!
Chocolate Bourbon Cherry Trifle
This is a crowd favorite among many boozy desserts for any occasion, but can be especially romantic when served in individual glasses and shared over a candle lit table on Valentine’s Day.
For drunken cherries: At least 24 hours before assembly, pit the black cherries and place them into a container, and cover the cherries with Dry Spell Bourbon. Let the cherries soak for as long as possible.
For drunken whipped cream: Put both tubs of whipped cream into a bowl and add Rolling Still pecan vodka. Mix the vodka into the whipped cream with an electric mixer to maintain fluffiness.
Bake chocolate cake according to the directions on the box (or make your favorite from-scratch recipe). Let cool completely and chop up into small cubes.
In a large, clear glass bowl or individual serving glasses, begin layering the ingredients starting with the cake cubes, followed by the cherries, then the whipped cream, and repeat until you reach the top.
Irish Cream Tres Leches Cake
We are adding this classic Southwest treat to our book of boozy desserts!
1 box yellow cake mix
1 12-ounce can evaporated milk
1 12-ounce can sweetened condensed milk
12 ounces Irish cream or bourbon cream
1 tub whipped cream
First, bake the yellow cake in a 13×9-inch pan. Let cool completely. Poke holes in the cake with a toothpick. Flood the cake with evaporated and condensed milk. Then add the Irish cream. Cover and place in the fridge overnight to let the cake soak up all the liquid. Next, cover the top completely with a thick layer of whipped cream. Sprinkle cinnamon sugar over the top and it’s ready to serve.
White Russian Whipped Cream Shots
1 package instant chocolate pudding
¾ cup milk
¼ cup Little Toad Creek Vodka
½ cup Irish cream
8-ounce tub Extra Creamy Cool Whip
Mix the packet of chocolate pudding and milk for two minutes with an electric mixer. Add the alcohol and mix until well combined. Fold in the Cool Whip until all the ingredients are well incorporated. Spoon the mixture into individual plastic shot cups, or use a piping bag for a decorative look. Sprinkle the top with cinnamon and keep them in the freezer until ready to serve. You can also use this concoction after it has chilled to top your favorite chocolate cake.
Aunt Patty’s Rum Cake
Rum cake is the veteran of all desserts with liquor, you can have a list of boozy desserts without it! Here is my Aunt Patty’s special recipe.
1 cup chopped New Mexico pecans
1 package yellow cake mix
1 package instant vanilla pudding mix
½ cup cold water
½ cup vegetable oil
½ cup Tumbleroot Oro Rum
¼ pound butter or margarine
¼ cup water
1 cup granulated sugar
½ cup Tumbleroot Oro Rum
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Place pecans in the tube pan. In a separate bowl, mix all cake ingredients starting with your wet ingredients, and slowly add your dry ingredients while mixing. Pour batter over the pecans into the pan. Bake for one hour.
For glaze: Melt butter in a saucepan on medium-high heat. Stir in water and sugar. Boil for five minutes while stirring constantly. Stir in the rum and turn off the heat.
Once the cake is done, let it cool. Once cool, invert onto a serving plate. Poke holes in the top with a toothpick. Drizzle and brush the glaze evenly over the top letting it run down the sides.
Chocolate Pudding Boozy Desserts
This is one of the easiest boozy desserts you can ever make.
1 four-ounce box of instant chocolate pudding
1 cup evaporated milk
1 cup El Bombón 505 Cacao Liqueur
8 ounces drunken whipped cream from the trifle recipe
Prep the instant chocolate pudding as instructed on the box, but replace the milk with a cup of evaporated milk and a cup of cacao liqueur. Pour mixture into individual serving dishes and let set in the refrigerator until firm. Once the pudding is ready, top with drunken whipped cream. Drizzle some chocolate syrup on top to add a little pizazz and dig in!
Story and photography by Olivia Belcher
Originally published in Neighbors magazine | 2023
Posted by LasCruces.com