329 liqueur recipes

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

No-bake Kahlua cocoa balls made with vanilla wafer crumbs, pecans, cocoa, golden raisins, and candied cherries. Roll in coconut, powdered sugar, or nuts.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

No-bake chocolate pumpkin truffles with vanilla wafer crumbs, ground almonds, cinnamon, and coffee liqueur, dusted in powdered sugar. A rich fall candy that makes 48 pieces.

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.

Cocoa and coconut truffles spiked with amaretto and honey, baked then rolled into bite-sized balls dusted with powdered sugar. Dangerously easy to make, impossible to stop eating.

Italian dome cake with amaretto-soaked sponge and whipped cream filling studded with toasted hazelnuts, almonds, and chocolate. No-bake showstopper.

A delicious and rich dessert to let everyone indulge!

Fudgy mini chocolate brownie bites with espresso, Kahlua, and a pecan half pressed into each one. Baked in mini muffin tins for rich, two-bite indulgence. Freezer-friendly for up to a month.

No-bake mocha ice cream cake with coffee and chocolate ice cream, Kahlua, crushed toffee bars, and ladyfingers in a springform pan. A frozen dinner party showpiece.

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.

Creamy, rich and delicious frozen peach souffle is served with lemony raspberry sauce. They are an absolutely tasty pairing, especially in a hot summer day!

Individual cheesecake cups wrapped in flaky crescent roll dough, filled with almond cream cheese, and topped with warm amaretto cherry sauce. Ready in 45 minutes.

A buttery almond frangipane filling baked in a flaky shell, topped with fresh raspberries and mandarin segments in a striking yin-yang pattern. Brushed with passion fruit glaze for a show-stopping finish.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.