I saw this recipe and thought... hold up... this could be made into an edible easily. Substitute tincture for the alcohol... infuse the chocolate and the sugar...... CH...CH..CH...CHERRY BOMB!
These Holiday Cheery Bombs Will Get You Blitzen'd Real Fast
Cherry Christmas!
Mulled wine and spiked eggnog may be holiday party classics, but if you really want to bring on the fun, you need booze-infused cherry bombs. They're the perfect party treat—part one-bite app, part shot—but not powerful enough that three maraschinos in your friend will rip off his ugly sweater, swinging it around his head like he's Petey Pablo circa 2001.
The process is simple: Soak a jar full of maraschino cherries (the kind with stems, because you'll need something to hold onto as you dip) in your alcohol of choice, leaving them submerged in the fridge for at least two hours, or up to overnight.
Melt white chocolate chips in the microwave, zapping them in 1-minute intervals, stirring in between, until there are no lumps. If the chocolate's too thick to be easily dippable, add a tablespoon or two of oil or butter, mixing it in thoroughly.
Dry the cherries—any moisture can make the white chocolate seize up, getting gritty and gloppy—and dip them in, scraping off any excess chocolate, then roll them in sanding sugar. Just like that, you have little cheery, cherry ornaments.
If bourbon's not your thing, try infusing the treats with any of these drinks instead:
Any way you make them, they're the bomb.
These Holiday Cheery Bombs Will Get You Blitzen'd Real Fast
Cherry Christmas!
Mulled wine and spiked eggnog may be holiday party classics, but if you really want to bring on the fun, you need booze-infused cherry bombs. They're the perfect party treat—part one-bite app, part shot—but not powerful enough that three maraschinos in your friend will rip off his ugly sweater, swinging it around his head like he's Petey Pablo circa 2001.
The process is simple: Soak a jar full of maraschino cherries (the kind with stems, because you'll need something to hold onto as you dip) in your alcohol of choice, leaving them submerged in the fridge for at least two hours, or up to overnight.
Melt white chocolate chips in the microwave, zapping them in 1-minute intervals, stirring in between, until there are no lumps. If the chocolate's too thick to be easily dippable, add a tablespoon or two of oil or butter, mixing it in thoroughly.
Dry the cherries—any moisture can make the white chocolate seize up, getting gritty and gloppy—and dip them in, scraping off any excess chocolate, then roll them in sanding sugar. Just like that, you have little cheery, cherry ornaments.
If bourbon's not your thing, try infusing the treats with any of these drinks instead:
- vodka
- flavored vodka (vanilla, whipped cream)
- rum
- Fireball whisky
- whiskey
- gin
Any way you make them, they're the bomb.
