Boozy holiday rum balls



40 min


45 balls

Boozy holiday rum balls

Virginia MacDonald

These liqueur-soaked balls need no baking. Since their flavour improves with time, they're ideal make-aheads for gift giving.


  • 200-g pkg chocolate wafers
  • 1/3 cup irish-cream liqueur
  • 1 tsp instant espresso powder , or coffee granules
  • 1/4 cup butter , melted
  • 2 tbsp corn syrup
  • 1 cup icing sugar
  • 1/2 cup finely chopped toasted whole almonds
  • 1 tbsp icing sugar
  • 1 tbsp cocoa powder


  • Place wafers in a food processor. Pulse until finely ground. They should measure about 2½ cups (625 mL). In a medium bowl, stir liqueur with espresso powder until mixed. Stir in butter, corn syrup, 1 cup (250 mL) icing sugar and crumbs until evenly mixed. Stir in toasted almonds.
  • Line a tray with waxed paper. Shape mixture into 1-in. (2.5-cm) balls and place on tray. In a small bowl, stir 1 tbsp (15 mL) icing sugar with 1 tbsp (15 mL) cocoa. Roll balls in sugar mixture until coated. Store in an airtight container with wax paper between layers. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.


Nutrition (per serving)

  • Calories
  • 55,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 3 g,


Use Frangelico (hazelnut liqueur) in place of Irish-cream liqueur. Omit espresso. Use 1/2 cup (125 mL) finely chopped white chocolate and 1/4 cup (50 mL) finely chopped pecans in place of almonds. Roll in 2 tbsp (30 mL) cocoa powder. Omit icing sugar. Makes 45.

Rum and ginger
Use about 60 vanilla-flavoured wafers (about 2/3 of a 312-g pkg) in place of chocolate wafers. Omit espresso and butter. Use dark rum in place of Irish-cream liqueur and toasted pecans and 2 tbsp (30 mL) finely chopped candied ginger in place of almonds. Roll in 2 tbsp (30 mL) icing sugar. Omit cocoa. Makes 30.

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