Almost exactly 5 years ago, I was in Antwerp, Belgium, and was searching for a cup of hot cocoa. While walking through the outside markets, I found a delicate stand to get my warm cup of joy. Upon paying, they asked if I would like it spicy. I had never heard of spicy hot chocolate before but I decided to give it a try. I watched them sprinkle cayenne pepper into my cup and I thought, “This is genius!”.
Fast forward to this week – I have been making cookies like crazy! I whipped out my Bourbon Ball recipe and that cold Belgium day came to mind.
Spicy Bourbon Balls
For the balls:
- 1.5 c. finely ground vanilla wafers (about 45 cookies)
- 1 c. finely ground walnuts
- 1/2 c. powdered sugar
- 2 tbsp. cocoa powder (unsweetened)
- 1/4 tsp. cayenne pepper
- 3/4 c. Bourbon (I used Buffalo Trace)
- 1 tbsp. light corn syrup
For the coating:
- 1/4 c. cocoa powder (unsweetened)
- 2 heaping tbsp. cinnamon
- Ground vanilla wafers and walnuts in a food processor.
- Combine wafers, walnuts, powdered sugar, cocoa, and cayenne pepper in a large mixing bowl.
- Stir in Bourbon and corn syrup until well combined.
- Line a baking sheet with parchment paper.
- Roll mixture into 1 tbsp. balls and place on baking sheet.
- Refrigerate for at least 30 min.
- Mix cocoa powder and cinnamon together for the coating.
- When the balls have been chilled, drop them into the coating and make sure that they are covered on all sides.
- Place back on baking sheet and bring to room temperature.
This fun dessert is sure to please your spicy palette! Of course, if spicy is not your thing, omit the cayenne pepper.
Enjoy these sweet & spicy treats!