Every Christmas, my brother-in-law Steve requests a batch of bourbon balls like his grandma used to make. The original recipe for this old-fashioned holiday treat calls for crushing up nuts, Nilla wafers, powdered sugar and cocoa and moistening them with bourbon and corn syrup. They are no-bake and super easy to make, but the problem is, nobody in our family likes them but him! So this year I decided to shake up tradition a little bit and incorporate some of his other favorite things into the recipe, like tequila, dark chocolate, cinnamon, and chipotle powder, in hopes of getting a few more takers.
I am not sure Grandma would approve of this departure from tradition – but Steve definitely does!
A note about the spiciness factor: 1 teaspoon of chipotle powder makes them very spicy. I have recommended 1/2 teaspoon to give them some kick without making the spice too overwhelming. But Steve likes them with the full teaspoon.
RECIPE: Spicy Mexican Chocolate Tequila Balls (in the style of Bourbon Balls)
- 1 cup pecans or pecan pieces
- 3/4 cup powdered sugar
- 1/2 cup dark unsweetened cocoa powder (I used Hershey’s “special dark” cocoa)
- 1 tsp cinnamon
- 1/2 tsp chipotle powder (see note above about spiciness)
- 1 tsp vanilla extract
- 2 Tblsp light corn syrup
- 1/2 cup powdered sugar
- 1 Tblsp dark unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp cinnamon