Wine Wednesday: Whiskey as dessert with bourbon balls

I love drinking bourbon year-round. It is one of those types of drinks that is surprisingly refreshing during the summer and warms me in the winter.  I happened to find this wonderful dessert treat that is sure to be a hit at your holiday table.
So this simple and delicious Hot-Spiced Bourbon Balls recipe only takes about 15 minutes to create.

While this treat is most often served at the holidays, why not make it any chance you get. Once you taste the sweet mix of whiskey, nuts, cocoa and spices, you’ll no doubt agree with them.

Hot-Spiced Bourbon Balls

Special thanks to Matt and Ted Lee


  • .25 cup Bourbon
  • 2 tbsp Sorghum syrup, cane syrup, molasses or honey
  • 1.25 cups Powdered sugar, divided
  • 2 tbsp Cocoa powder
  • .5 tsp Cayenne pepper (optional)
  • .25 tsp Ground mace
  • .25 tsp Ground cinnamon
  • .5 tsp Salt
  • 10 oz Vanilla wafers (about 60)
  • 1 cup Coarsely chopped pecans

In a small bowl, whisk together the bourbon and sorghum syrup until well combined. In a large bowl, sift together 1 cup of the powdered sugar with the cocoa powder, cayenne, mace, cinnamon and salt. Using a wooden spoon or rubber spatula, stir in the bourbon mixture until a smooth, glossy paste forms.

In a food processor, pulse the vanilla wafers into fine crumbs, about 10 (5-second) pulses. Add the wafer crumbs and pecans to the bourbon mixture and stir until consistently doughy and workable, about 2 minutes.

Roll the dough into 1-inch balls, roll each ball in the remaining .25 cup powdered sugar, and place on a sheet of waxed paper. Store in the refrigerator in a container with a tight-fitting lid, with a sheet of waxed paper between layers, for up to 4 days.


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