Boozy holiday desserts are festive end to a celebratory meal

Boozy holiday desserts might be the best part of a celebratory meal. Turn that night cap into a confectionery dream with these inspired ideas.

A sweet ending to a meal can be perfection. When that bite is a boozy holiday dessert, the ending is even more celebratory. While a traditional after dinner drink might be preferred by some, other people prefer to eat their cocktail.

When it comes to deciding on a dessert with a little punch of liquor, a few ideas should be considered. First, the alcohol is one ingredient in the dessert. If someone wanted to drink a shot, they would. The alcohol shouldn’t overpower the other dessert flavors.

At the same time, that alcohol does have a place in the dessert. As Nancy Fuller on the Food Network baking shows says, let’s taste that bourbon. If you are going to incorporate liquor into a dessert, don’t mask it completely. Like all the other ingredients, it needs to be balanced.

Lastly, these desserts are meant to be a little fun. The serious, traditional bakery treat needs to be put aside for a little lightheartedness. From playing with a traditional cake recipe to making an adult ice cream sundae, these dessert ideas bring out the fun in the festivities.

Guy Fieri Chocolate Whiskey 7 Layer cake, photo credit Aubrie Pick

Guy Fieri’s Chocolate Whiskey 7-Layer Cake

If you are ready to go to Flavor Town, this boozy holiday dessert by Guy Fieri is perfection. Everyone knows Guy Fieri, chef, restaurateur, New York Times bestselling author and Emmy Award-winning host. He often shares food and recipes that offer exciting flavor combinations yet are approachable.

Featured in Guy Fieri Family Food, this cake recipe can be a great choice for any meal. Whether it is standing rib roast or even the traditional ham, everyone will definitely leave room for dessert.

First, the idea of serving a 7-layer cake for the holidays is genius. The height and amount of layers makes for a great visual. When it is the holidays, why just have two cake layers.

Even though this cake has a lot of layers, the recipe is rather easy to follow. Even the novice baker can follow the recipe. More importantly, the novice baker will impress all her guests with this dessert.

Lastly, the whiskey in this recipe is used in two parts. While the whiskey in the cake itself bakes off, the whiskey in the anglaise sauce does not. This recipe is a great example of how liquor can be used in desserts and how important a deft hand with the ingredient is.

While Guy Fieri has graciously allowed a reprint of his Chocolate Whiskey 7-Layer cake, his cookbook, Guy Fieri Family Food has a plethora of recipes that every family would enjoy. The cookbook can be purchased Amazon.

"Guy Fieri Family Food (William Morrow, 2016)Chocolate Whiskey 7-Layer CakeMakes 10 to 12 servings, Time – 2 hoursSure, a cake with two or three layers is nice, but a totally kickin’ cake will reach seven layers high. The best part about this cake—for the kids passing through the kitchen—is that one domed layer doesn’t get used in the final stack. Just set it out on the counter and it’ll be gone before you’re done stacking and frosting this baby.In case you’re curious, most of the alcohol in the cake cook off. The whiskey in the anglaise sauce is not cooked, but it can be replaced with 1 teaspoon pure vanilla extract if desired.Ingredients:Chocolate fudge frosting½ pound (2 sticks) unsalted butter, cubed10 ounces dark chocolate, chopped¼ cup dark cocoa powder8 cups powdered sugar1 cup half-and-half1 tablespoon pure vanilla extractPinch of sea saltChocolate cakesVegetable cooking spray, for the pans2 cups sugar2 cups all-purpose flour1 ½ cups dark cocoa powder1 tablespoon baking powder2 teaspoons baking soda½ teaspoon kosher salt1 1/3 cups whole milk4 large eggs1 ½ tablespoons pure vanilla extra¼ pound (1 stick) unsalted butter1 ¼ cups hot tap waterWhiskey anglaise2 cups whole milk½ cup sugarPinch of kosher slat6 large egg yolks¼ cup whiskey, such as Jack Daniel’sChocolate ganache1 pound dark chocolate, chopped1 cup heavy cream2 tablespoons unsalted butter½ cup whiskey (I prefer Jack Daniel’s)Instructions:To make the frosting, combine the butter and chocolate in a small, heavy-bottomed saucepan. Stir constantly over low heat until the mixture is completely melted, 4 to 5 minutes. Remove from the heat and let cool for 5 minutes.In a large bowl, combine the cocoa, powdered sugar, half-and-half, vanilla, and salt. Using a hand mixer on medium speed, beat until smooth.Increase the speed to medium-high and gradually pour in the melted chocolate mixture in a slow, steady stream. Whip until the frosting is light and fluffy, 4 to 5 minutes. Set aside (the frosting can be made 2 to 3 days in advance. Store in an airtight container in the refrigerator. When ready to use, set out until it returns to room temperature, then beat with a hand mixer until fluffy).To make the cakes, arrange two oven racks in the bottom third and middle of the oven and preheat the oven to 325 degrees Fahrenheit. Line the bottoms of four 8-inch nonstick round cake pans with parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.In a large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, eggs, and vanilla. In a saucepan over medium-low heat or in a small bowl in the microwave, melt the butter with the hot water.Add half of the milk mixture to the dry ingredients and beat using a hand mixer on low speed. Beat in half of the butter mixture, then scrape down the bowl. Beat in the remaining milk mixture and then the rest of the butter mixture. Pour the batter evenly among the prepared pans.Place two pans on each of the oven racks and bake until the cakes are springy to the touch, 25 to 30 minutes, rotating the pans halfway through baking. Let the cake layers cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. Peel off the parchment paper.To make the whiskey anglaise, set a medium bowl over a large bowl filled with ice. Place a fine-mesh strainer over the medium bowl.In a medium, heavy-bottomed saucepan, combine the milk, sugar, and salt. Set the pan over medium heat and whisk constantly while gently warming the mixture until scalding; do not boil.Beat the egg yolks in a large bowl. Pour the warmed milk over the eggs while whisking constantly. Pour the egg-milk mixture back into the pan. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spatula. Remove from the heat and immediately pour through the strainer into the chilled bowl. Stir in the whiskey. Let stand in the bowl of ice until completely cool, stirring often. Cover and refrigerate until needed.To make the ganache, place the top of a double boiler over simmering water. Add the chocolate, cream and butter and stir until smooth and warm. Remove from the heat and set aside at room temperature, or for longer storage, refrigerate in an airtight container for up to 1 day.To assemble the cake, cut each cake layer in half through the equator to make 8 thinner layers. (You’ll only use 7of them; set out the top, domed layer of one of the cakes for the crew passing through—they’ll eat it!) Lightly brush the cut sides of the 7 cake layers with the whiskey.Place one layer cut side up on a large round cake plate. Spoon ¾ cup of the frosting on top and smooth it to the edge with a pastry knife. Repeat with 5 more cake layers, placing two of the domed layers dome side down. Use the remaining domed layer for the top, placing it right side up. Do not frost the top layer.If necessary, gently warm the ganache in a double boiler. Pour the warm chocolate ganache over the top of the cake. Spread it evenly over the top with a spatula. Let the cake stand for 15 minutes before serving. (The cake will keep for 2 to 3 days… if it lasts that long!) Slice and serve with the whiskey anglaise on the side."

Glenlivet & Humphry Slocombe boozy ice cream, photo provided by Glenlivet

Boozy ice cream sundae

Could boozy ice cream get you on Santa’s nice list? This limited edition spirited ice cream could have everyone feeling a little more festive this holiday season.

What could make your dessert a little more festive? Boozy ice cream can make that ice cream sundae a little more spirited. For a limited time, The Glenlivet has partnered with Humphry Slocombe to create a boozy, sweet treat that is perfect for any holiday celebration.

Based on the Glenlivet 12 Year Old flavors, this special ice cream has all that robust, scotch flavor. Building on that idea, both Glenlivet and Humphrey Slocombe has created a Hot Toddy Sundae. This particular boozy holiday dessert could make you wish for winter all year long.

Here’s how to make the Hot Toddy Sundae.

"Hot Toddy Sundae1 Scoop The Glenlivet1 oz Clove CaramelCandied Lemon PeelTo make Honey Clove CaramelIngredients:1 1/2 Cup Water3 Cups Sugar2 tsp. Salt1/4 tsp. Ground ClovesSqueeze of LemonMethod:In a heavy bottomed sauce pan, combine water, salt, and sugar. Cook over medium heat until the sugar caramelizes, about 10 minutes.Remove from heat and stir in cloves and lemon juice. Let cool, and enjoy."

Tito’s Tipsy Marbled Gugelhupf, photo provided by Tito’s Handmade Vodka

Tito’s Tipsy Marbled Gugelhupf

If you watch baking shows (FoodSided is a little obsessed with them), vodka is often incorporated into desserts. From a super flaky pie crust (thanks Holiday Baking Championship) to even making a super tasty fruit crisp, vodka can be a great addition to many recipes.

With that idea in mind, the holidays are a great time to test some vodka-influenced desserts. With National Bloody Mary Day just around the corner, there might be an extra bottle of vodka in the house.

In this recipe, provided by Tito’s Handmade Vodka, the classic bundt cake make a holiday appearance. While some of the other boozy holiday dessert recipes aren’t family friendly, this one is. The alcohol bakes off in the oven. But, the resulting cake is incredibly moist. Who doesn’t love a superb, moist cake?

Here how to make Tito’s Tipsy Marbled Gugelhupf.

"Tito’s Tipsy Marbled GugelhupfIngredients4 Tbsp. of Tito’s Handmade Vodka2 ¼ cup Tito’s Texas Cake Blend4 eggs, separated1 ¼ cups sugarZest of 1 lemonZest of 1 orange1 tablespoon vanilla1 ½ teaspoons baking powder1 cup half and half½ cup cocoa powder1 Tbsp. instant coffee½ cup waterMethodPreheat oven to 325o F and coat inside of a 7.5”x4” bundt pan with non-stick sprayBeat the egg yolks, lemon zest, sugar and 2 Tbsp. of Tito’s Handmade Vodka until pale and creamySift the Tito’s Texas Blend with the baking powder. Alternating with the half and half, add the sifted flour and baking powder to the yolk mixture and mix on medium until the batter is very smooth and well combinedIn a clean bowl, beat the egg whites with a pinch of salt and 2 teaspoons sugar until glossy peaks form. Fold in the batter.Spoon half of the batter into a separate bowl. In a measuring cup, whisk the cocoa powder with the instant coffee. Zest the orange into the cocoa powder. Stir the water and remaining 2 Tbsps of vodka. Mix until smooth.Spoon a small amount of the blonde batter into the bottom of the pan. Then add a layer of the chocolate batter. Repeat until all of the batter has been used. The cake will marble as it bakes.Bake for 30 minutes, then rotate the pan and bake for 30 minutes more. The cake is done when it pulls from the sides of the pan.Allow to cool for 5 minutes then invert on a wire rack to cool completely.Dust with powdered sugar and serve with freshly whipped cream."

Tipsy Scoops, boozy ice cream, photo provided by Cavit/Tipsy Scoops

Tipsy Scoop

Sometimes dessert can make you feel like a kid again. Remember those simple pleasures, like eating a big bowl of ice cream. Now, that bowl of ice cream may not be quite as satisfying.

Tipsy Scoop is changing that idea and making ice cream even more fun for adults. These liquor infused ice creams are totally worth the indulgence. More importantly, the flavors are definitely on point.

While Tipsy Scoop is located in New York City, some of the flavors can be delivered nationwide. Delivery on select flavors is available through Goldbelly. It is definitely a fun choice for a night of binge watching.

Although all the options sound quite tasty, a few choice definitely caught our fancy. The Strawberry Prosecco Delight ice cream is pink perfection. Vanilla ice cream blended with Cavit Prosecco flavor and a sweet strawberry swirl is a pink-inspired decadence. Serving this ice cream with a glass of Cavit Prosecco could be the perfect pairing.

Also, for NYC residents, don’t miss a taste of summer with the “Not Gram’s Cran”. This flavor features cranberry ice cream flavor that has been infused with “Berry-A-Rita.“ It is then sprinkled with chunks of graham cracker and topped with a cinnamon swirl. While grandma might not have made this dessert, she probably would be happy to have a couple scoops.

As the holiday season draws to a close, it is a great reminder to remember the good times, delicious food and happy moments around the table. Happy Holidays everyone and may some boozy holiday desserts be in your future.