Boozy Cherry Bombs
|
|
|
Ingredients
- 110 oz. jar maraschino cherries
- 1shot vodka
- 1shot Fireball Cinnamon whiskey
- 1tsp vanilla extract
- 2oz. baking white chocolate (or white choc chips or white melting chips)
- 1tsp almond milk, if needed to thin the white chocolate
- 2-3Tbsp blue sugar sprinkles
Instructions
- Pour off half of the maraschino cherry juice (save)
- Pour the cherries and remaining juice into a bowl; add vodka, fireball and vanilla
- Refrigerate for 8 hours … or overnight
- Pull the cherries out of the bowl (save the liquid!)
- Gently pat the cherries dry
- Melt the white chocolate in a double boiler (I don’t have an actual double boiler myself; I make one using a small pan that I put the chocolate into … and then put that small pan on top of a larger pan that has hot water in it). You can melt the chocolate in the microwave, but be careful not to burn it! I have better luck with my “double boiler” method.
- Dip each cherry in the white chocolate (you may need to add 1 tsp almond milk to thin it); swirl the cherry to coat the bottom with white chocolate
- Then dip/swirl in the blue sprinkles
- Place them all on a plate and refrigerate for an hour or until the white chocolate firms back up. ENJOY responsibly! (not suitable for kids!!)
- Why did you save the cherry juice and booze you soaked the cherries in? Check out the link below to my Boozy Shirley Temple, which uses both (waste not, want not is one of my mottos!)
- NOTE: 99% of my recipes are dairy-free … but this one is not, unless you find and buy a dairy-free white chocolate. I will be finding and trying some in the future, but haven’t yet (stay tuned).
Recipe Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
Check out the recipe for Boozy Shirley Temples, which uses the leftover booze and cherry juice from this recipe!
