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Hot-spiced Bourbon Balls<br />
ingredients<br />
• .25 cup Bourbon<br />
• 2 tbsp Sorghum syrup, cane<br />
syrup, molasses or honey<br />
• 1.25 cups Powdered sugar,<br />
divided<br />
• 2 tbsp Cocoa powder<br />
• .5 tsp Cayenne pepper<br />
(optional)<br />
• .25 tsp Ground mace<br />
• .25 tsp Ground cinnamon<br />
• .5 tsp Salt<br />
• 10 oz Vanilla wafers (about 60)<br />
• 1 cup Coarsely chopped pecans<br />
preparation method<br />
In a small bowl, whisk <strong>to</strong>gether the bourbon and sorghum<br />
syrup until well combined. In a large bowl, sift <strong>to</strong>gether<br />
1 cup of the powdered sugar w<strong>it</strong>h the cocoa powder,<br />
cayenne, mace, cinnamon and salt. Using a wooden spoon<br />
or rubber spatula, stir in the bourbon mixture until a<br />
smooth, glossy paste forms. In a food processor, pulse<br />
the vanilla wafers in<strong>to</strong> fine crumbs, about 10 (5-second)<br />
pulses. Add the wafer crumbs and pecans <strong>to</strong> the bourbon<br />
mixture and stir until consistently doughy and workable,<br />
about 2 minutes. Roll the dough in<strong>to</strong> 1-inch balls, roll<br />
each ball in the remaining .25 cup powdered sugar, and<br />
place on a sheet of waxed paper. S<strong>to</strong>re in the refrigera<strong>to</strong>r<br />
in a container w<strong>it</strong>h a tight-f<strong>it</strong>ting lid, w<strong>it</strong>h a sheet of waxed<br />
paper between layers, for up <strong>to</strong> 4 days.<br />
Serve w<strong>it</strong>h a bourbon<br />
The fru<strong>it</strong>iness of a bourbon balances the hot and spicy ngredients in the Bourbon Balls.<br />
November 2011 WHISKY EDITION<br />
57
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