695 liqueur recipes

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Irish cream bread machine bread is a hearty, low-fat oat loaf sweetened with honey and a splash of Irish cream liqueur. Dump-and-press recipe that bakes into a tight, tender crumb. Toast slices for breakfast with butter and jam.

Kahlua frost is a blender cocktail with coffee liqueur, cream of coconut, vanilla ice cream, and ice. Think mudslide meets piña colada: creamy, boozy, and built for warm nights.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Rich cheesecake with dual liqueurs, vanilla wafer-almond crust, and sour cream topping. Amaretto and Irish cream create layers of boozy complexity.

French toast soaked in amaretto-spiked egg mixture, served with amaretto butter and syrup. Boozy, indulgent breakfast with almond flavor throughout.

A succulent and sophisticated chicken dish made with water chestnuts, amaretto liquer and beau monde seasoning.

Garlic butter shrimp scampi with lemon, herbs, and orange liqueur reduced into a concentrated sauce. Served over pasta or rice for a quick, elegant seafood dinner.

Sabayon (zabaglione) whisks egg yolks, sugar, and dry white wine over a double boiler into a foamy custard, folded with whipped cream and Grand Marnier. Spooned over fresh cherries for an elegant dessert.

Godiva chocolate tiramisu with espresso-soaked ladyfingers, mascarpone cream, and grated dark chocolate. A boozy, no-bake Italian dessert that chills overnight.

Chocolate trifle with Kahlua-soaked brownie crumbles, chocolate pudding, whipped topping, and crushed toffee bars layered in a trifle dish. A make-ahead showstopper.

Godiva Whisper is a blended cocktail with chocolate cream liqueur, cognac, and vanilla ice cream. A decadent after-dinner drink served in a snifter.

Irish cream bundt cake made with yellow cake mix, chocolate pudding mix, vodka, and Irish cream liqueur, topped with a simple Irish cream and powdered sugar drizzle.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Strawberry coulis made with fresh berries, lemon juice, and a splash of raspberry liqueur. A no-cook blender sauce ready in five minutes flat.