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80 Boozy Desserts

Add an extra dose of spirit to your next dinner party with one of these alcoholic desserts. Each sweet treat is made with a touch of wine, beer, cider or liqueur.

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Spiced Pumpkin Tiramisu

I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania

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Fudgy Layered Irish Mocha Brownies Exps Thca18 204479 C09 22 5b 5

Fudgy Layered Irish Mocha Brownies

My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! —Sue Gronholz, Beaver Dam, Wisconsin
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Winter Fruit with Prosecco Sabayon

This recipe is special to me because it allows me to treat my dinner guests to a special, unusual dessert. The bright, vivid colors are perfect for the holidays. Omit the Prosecco when serving to children. —Jerry Gulley, Pleasant Prairie, Wisconsin
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Chambord Cream

I love serving this for holiday get-togethers because it's festive, easy to make and is a great way to incorporate fruit in a buffet type setting. I also serve it frequently as a light dessert. Chambord often can be found at your local liquor store in small airplane-sized bottles, which work great for this. During the Christmas season, I always like to include starfruit to make it even more festive. —Brittany Allyn, Mesa, Arizona
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Rawhide's Whiskey Cake

For several years, our neighbor gave us a moist, whiskey-flavored cake. I’ve tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. —Cindy Worth, Lapwai, Idaho
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Wine And Chocolate Cupcakes With Mascarpone Frosting Exps Thca18 149718 B11 03 5b 2

Red Wine and Chocolate Cupcakes

Red wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes made for my mother’s birthday. She adores them! —Candace Cheney, Fort McMurray, Alberta
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Slow-Cooker Tequila Poached Pears

It's an unusual dessert to make with tequila, but it is deliciously refreshing with fresh pears and mint. Bring out this creative sweet when you want to impress dinner guests. —Nancy Heishman, Las Vegas, Nevada
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Creme de Menthe Cookies

This is my mother's Christmas recipe. She made these every year and whenever I smell them baking, I think of her. —Beth Cates, Hampton, Tennessee
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Honeydew Granita

Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
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Apple Brandy Cheesecake

If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.—Marian Platt, Sequim, Washington
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Kahlua Dream Bars

I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, Ontario
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Black Bottom Brandy Bites

The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois
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Beer and Pretzel Caramels

Beer and pretzels are a natural combination—mix them with smooth caramel and you have an awesome candy. The guys will go wild over these crunchy, chunky chews. —Jenni Sharp, Milwaukee, Wisconsin
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RumChata Cheesecake

I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping, or sprinkle on some toasted coconut. —Christine Talley, Hillsboro, Missouri
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Godiva Liqueur Brownies

Santa’s eyes twinkle when he finds this very adult brownie on the cookie tray. With chocolaty liqueur and other spirits, it’s definitely a merrymaker for grown-ups. —Teri Rasey, Cadillac, Michigan
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Sparkling Cider Pound Cake

This pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. I love everything about it! —Nikki Barton, Providence, Utah
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Creme de Menthe Squares

This layered bar hits all the sweet spots: It’s airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. —Marilyn Blankschien, Clintonville, Wisconsin
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Watermelon Vodka Sorbet

This icy granita is a cooling delight on a hot summer day. This is an adults only goody. You can use watermelon vodka for plain vodka if you like. —Rebekah Beyer, Sabetha, Kansas
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Mint Chocolate Bark

After sampling peppermint bark from an upscale store, I thought, "I can make that!" Using four ingredients, I came up with a simple version that won over my friends and family. —Patti Maurer, Wise, Virginia
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Italian Spumoni Cookies

These festive cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create. We'll never tell your secret! —Taste of Home Test Kitchen
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Malted Chocolate & Stout Layer Cake

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
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Bourbon Chocolate Pecan Monkey Bread Exps Thd17 206654 D08 15 6b 2

Chocolate Bourbon Pecan Monkey Bread

Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Taste of Home Deputy Editor
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Kahlua Fudge

This five-ingredient recipe makes serving up treats easy and scrumptious. —Laura Hanks, Harleysville, Pennsylvania
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Mudslide Cheesecake

Change up cheesecakes with different liqueur flavorings. This “mudslide” version with coffee and Irish cream is my husband's favorite. —Sue Gronholz, Beaver Dam, Wisconsin
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Irish Cream Cupcakes

If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! —Jenny Leighty, West Salem, Ohio
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Makeover White Fruitcake

A beloved fruitcake recipe has been passed down through the generations, and I've made it lighter and brighter. I remember my mother making this every December—it just wouldn’t be Christmas in our home without it. —Judy Grebetz, Racine, Wisconsin
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Pears and Cranberries Poached in Wine

An elegant dessert doesn't have to take tons of work. Tart and refreshing, this simple-to-make treat is a tasty dinner finale. —Eva Amuso, Cheshire, Massachusetts
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Mulled Wine Jelly Candies

I don’t drink alcohol, so after I’ve had company over for dinner, I have to do something with the leftover wine. These unusual jelly candies make a nice hostess gift during the holidays. I make the mulled red wine version for the winter holidays, and a white wine variation in spring and summer.—Jennifer Mack, Pensacola, Florida
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Marshmallow Grasshopper Pie

After a hearty meal, this refreshing pie hits the spot. I always make this festive treat whenever my son comes to visit; he loves to add sweet cherries on top. Cherries or not, the chocolate and mint are definitely meant for each other. —Sally Vandermus, Rochester, Minnesota
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Cranberry Apple Lattice Pie Exps Thca19 161463 B01 31 4b 7

Cranberry-Apple Lattice Pie

Two favorite fall fruits bring out the best in each other — and rum works its own mellow magic. Few people pass up a piece of this pie. — Adri Barr Crocetti, Sherman Oaks, California
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Grandma's Christmas Cake

One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce. —Linda Stemen, Monroeville, Indiana
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Creme de Menthe Truffles

I found this in a box of recipe clippings and decided to give them a whirl. I'm so glad I did! The minty flavor is perfect for Christmas. —Joe Mattes, Amana, Iowa
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Caramelized Baked Custards Exps173395 Th143190d10 04 4bc Rms 1

Caramelized Baked Custards

Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota
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Caramel-Mocha Ice Cream Dessert

You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. —Scarlett Elrod, Newnan, Georgia
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Sticky Toffee Pudding With Butterscotch Sauce Exps162342 Th2379806d 08 30  2bc

Sticky Toffee Pudding with Butterscotch Sauce

The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario
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Scrumptious Sweet Potato Pie

There are many good sweet potato pies out there, but this one doesn't contain milk. It does have a splash of whiskey and a hint of lemon. —Suzanne Smith, Maumee, Ohio
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Island Crunch Cheesecake

Inspiring ideas come from many places, and often when we least expect them. I enjoy making cheesecakes for family and friends, and I came up with this recipe after eating ice cream on vacation. Featuring pineapple and coconut, this cheesecake will remind you of a trip to an island paradise. —Ellen Batenhorst, Omaha, Nebraska
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Dark Chocolate Raspberry Fudge

Something about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. —Barbara Lento, Houston, Pennsylvania
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Tiny Tim's Plum Pudding

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. —Ruthanne Karel, Hudsonville, Michigan
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Contest-Winning Raspberry Cream Pie

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee
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Poached Pears with Orange Cream

Poached Pears with Orange Cream

End the meal with a flourish with this easy and elegant dessert. A hint of orange lends just enough sweetness to temper the wine's bold taste. —Julianne Schnuck, Milwaukee, Wisconsin
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Cranberry-Orange Crumb Tart

After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts
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Kahlua Fudge Sheet Cake Exps173530 Th143190b09 25 3bc Rms 1

Kahlua Fudge Sheet Cake

I make this cake for my grandsons. It's a quick and easy recipe that's perfect for chocolate and marshmallow cream lovers.—Nancy Heishman, Las Vegas, Nevada
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Contest-Winning Caramel Apple Crisp

When my kids and I make apple crisp, we use all sorts of apples to boost the flavor and texture. Add melted caramels, and you’ve got something scrumptious. —Michelle Brooks, Clarkston, Michigan
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German Black Forest Cake Exps57998 Thrra2874593d01 30 5b Rms 4

German Black Forest Cake

As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
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Cherry Chocolate Pecan Pie

I'm a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it's an awesome twist on a pecan pie.—Sonya Labbe, Santa Monica, California
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Burgundy Pears

These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico
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Black Forest Icebox Cookies

Black Forest Icebox Cookies

These rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. Chill for up to four hours; any longer and the wafers get too soft to pick up with your hands. —Taste of Home Test Kitchen
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Lady Baltimore Cake

I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California
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Tipsy Apple Pie

I turned a cobbler recipe into a pie, adding brandy and crystallized ginger to the filling and a simple crumb topping. It looks complicated and tastes homemade, but it’s super easy! —Debra Keil, Owasso, Oklahoma
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Gingersnap Rum Apple Crisp

My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm, with ice cream on the side. —Nancy Heishman, Las Vegas, Nevada
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Citrus Berry Shortcake

Here's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. —Meryl Herr, Grand Rapids, Michigan
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Orange Chocolate Ricotta Pie

A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
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Apple Fritter Cake

I was experimenting with a beer bread to make it into a dessert and came up with this delectable apple fritter cake. —Ann Marie Eberhart, Gig Harbor, Washington
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Peach Cream Puffs

On a sizzling day, we crave something light, airy and cool. Nothing says summer like cream puffs stuffed with peaches and whipped cream. —Angela Benedict, Dunbar, West Virginia
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Make-Ahead Tiramisu

This variation of the popular Italian dessert is so easy to assemble. It's convenient, too, since you can make it the day before your dinner party or potluck. —Linda Finn, Louisville, Mississippi
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Salted Caramel Cappuccino Cheesecake

After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington
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Silky Chocolate Pie

Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island
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Cranberry Port Cookies

This is my version of a recipe I tasted years ago—my family loves it. The flaky cookies are filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port wine. —Leslie Forte, Oakhill, Virginia
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Croissant Pudding with Chocolate Kahlua Sauce

These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas
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Creme de Menthe Cream Puff Tree

A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous pyramid deconstructed in no time at all! —Agnes Ward, Stratford, Ontario
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Dark Chocolate Panna Cotta

Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. —Susan Asanovic, Wilton, Connecticut
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Cherry Pinwheel Cookies

A crisp, light textured cookie with a mild cherry flavor will add great color to your holiday cookie tray.—Jenn Reagan, Maple Valley, Washington
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Glazed Strawberry Cheesecake

This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.—Jan Decarlantonio, Centreville, Maryland
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Creme de Menthe Cupcakes

We use creme de menthe liqueur (the term means "mint cream" in French) to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California
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Ultimate Chocolate Bread Pudding

When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients—bread, eggs, sugar and chocolate—I'm able to turn out this masterpiece in no time! —Erin Chilcoat, Smithtown, New York
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Chocolate Framboise Parfaits

Expecting company? Have these quick delicious parfaits ready to pull out of the freezer for a welcoming treat—or an excellent dessert offering. —Charlene Chambers, Ormond Beach, Florida
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Anise & Wine Cookies

My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona
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Mini Chocolate Cakes with Caramelized Bananas

Mini Chocolate Cakes with Caramelized Bananas

This was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat. —Lorraine Caland, Shuniah, Ontario
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Cranberry-Orange Tiramisu

The holiday version of tiramisu trades the Amaretto and coffee notes of the traditional dessert for the bright, seasonal flavors of cranberries and orange. The combination of orange liqueur and Marsala wine make this a delicious, potent meal-ender. —Jerry Gulley, Pleasant Prairie, Wisconsin
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Black Forest Sandwich Cookies

Speed up prep time for these sandwich cookies by using chocolate wafers from the cookie aisle. You can even make them ahead of time if you need a few extra minutes to decorate for a party. —Taste of Home Test Kitchen
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Apple Jack Crumb Pie

I serve this apple pie at my monthly bridge club meetings, and I always get many compliments. The cheese in the streusel gives the treat an interesting flavor. —Mary June Donovan, Clinton, Massachusetts
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Mocha Java Pie With Kahlua Cream Exps143397 Wthupc2643379a02 09 2b Rms 2

Mocha Java Pie with Kahlua Cream

I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma
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Chocolate Raspberry Cupcakes Exps112367 Baftb2307047a02 14 4bcover Rms 2

Chocolate Raspberry Cupcakes

Some have been known to inhale these amazing cupcakes in two bites, and some prefer to savor each decadent morsel. They can be kept in the fridge for about a week and can be frozen for up to a month. —Kim Bejot, Ainsworth, Nebraska
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Molly S Sweet And Spicy Tzimmes Cake Exps158925 Th132104b06 21 10bc Rms

Molly's Sweet and Spicy Tzimmes Cake

My husband and I are always on the lookout for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashana or any fall holiday. —Molly Haendler, Philadelphia, Pennsylvania
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Cherry and Chocolate Ice Cream Pie

We took cherry pie to a whole new level as a frozen treat. With a luscious layer of chocolate fudge inside, this is one impressive pie. —Scarlett Elrod, Newnan, Georgia
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Sour Cherry Sorbet

My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. —Carol Gaus, Itasca, Illinois
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Flourless Chocolate Cake With Rosemary Ganache Exps Cmz18 91908 C10 31 7b 2

Flourless Chocolate Cake with Rosemary Ganache

This rich cake is the essence of moist, dense and chocolaty. A silky chocolate ganache infused with rosemary really takes it over the top. —Kelly Gardner, Alton, Illinois
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Frozen Grasshopper Pie

When I first started experimenting with cream pies, this seemed like the right recipe to create for a house of chocolate lovers. I guessed right. This is more of an adult New Year's Eve pie, but some have made it for Christmas dessert—served after the kids have gone to bed! —Lorraine Caland, Shuniah, Ontario
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Cranberry-Orange Trifle

I make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario

Caroline Stanko
As Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.
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