It’s time to start your holiday baking, and we have ways to add a little kick to your favorite homemade goodies.
Different types of spirits can be substituted for just about any extract that your recipe may call for. The kitchen is a great place to experiment, so feel free to get creative!
It’s best to add the liquor slowly, so that you can gradually work up to your preferred taste level. The taste of the alcohol will fade with enough cooling time, so don’t be turned off if it seems overpowering at first.
You can also add spirits to the topping of your desserts if you’re hesitant to use alcohol in the entire recipe. Here are a few of our favorite frosting recipes:
Mint Julep Frosting
¼ cup bourbon1 ¾ sticks unsalted butter, softened
6-8 cups confectioners’ sugar
1 tsp vanilla extract
¼ cup milk
Chopped mint leaves for garnish
Preparation: Mix the sugar and butter in a standing mixer on low-medium speed for 3 minutes. Add the vanilla, bourbon and milk and continue to beat on medium speed for another minute until you reach desired consistency. Refrigerate until ready to use.
Coconut Rum Frosting
¼ cup coconut rum1 ¾ sticks unsalted butter, softened
6-8 cups confectioners’ sugar
1 tsp vanilla extract
¼ cup milk
Shredded, sweetened coconut for garnish
Preparation: Mix the sugar and butter in a standing mixer on low-medium speed for 3 minutes. Add the vanilla, coconut rum and milk and continue to beat on medium speed for another minute until you reach desired consistency. Refrigerate until ready to use.
Sangria Frosting
2 tsp brandy2 tsp sweet red wine
1 ¾ sticks unsalted butter, softened
6-8 cups confectioners’ sugar
1 tsp vanilla extract
¼ cup milk
Orange wedge for garnish
Preparation: Mix the sugar and butter in a standing mixer on low-medium speed for 3 minutes. Add the vanilla, brandy, red wine and milk and continue to beat on medium speed for another minute until you reach desired consistency. Refrigerate until ready to use.
