Oh, dessert lovers—get ready to swoon! We’re diving into the world of Tequila Rose, where creamy strawberry liqueur transforms simple sweets into show-stopping treats. Whether you’re hosting a party or just craving something indulgent, these 17 recipes promise easy, irresistible fun. Let’s turn that bottle into something magical!
Tequila Rose Chocolate Mousse
You’ve probably had chocolate mousse, but never like this. Tequila Rose strawberry cream liqueur transforms this classic dessert into a sophisticated, boozy treat perfect for holidays or date nights. It’s surprisingly simple to make with just a few ingredients and no baking required.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– For the chocolate mixture:
– 8 oz semisweet chocolate, finely chopped
– 2 tbsp unsalted butter
– ¼ cup Tequila Rose strawberry cream liqueur
– For the whipped cream:
– 1 cup heavy cream
– 2 tbsp granulated sugar
– For garnish (optional):
– Fresh strawberries
– Chocolate shavings
Instructions
1. Place the finely chopped semisweet chocolate and unsalted butter in a heatproof bowl.
2. Create a double boiler by setting the bowl over a saucepan with 1 inch of simmering water, ensuring the bowl doesn’t touch the water.
3. Stir the chocolate and butter constantly with a rubber spatula until completely melted and smooth, about 3-4 minutes.
4. Remove the bowl from heat and let the chocolate mixture cool for 5 minutes to prevent scrambling the cream.
5. Whisk the Tequila Rose strawberry cream liqueur into the cooled chocolate mixture until fully incorporated.
6. In a separate chilled bowl, combine the heavy cream and granulated sugar.
7. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form, about 2-3 minutes.
8. Gently fold one-third of the whipped cream into the chocolate mixture to lighten it.
9. Carefully fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the mixture.
10. Divide the mousse evenly among 6 serving glasses or ramekins.
11. Cover the glasses with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
12. Before serving, garnish each mousse with fresh strawberries and chocolate shavings if desired.
Oozing with velvety richness, this mousse delivers deep chocolate flavor punctuated by sweet strawberry and subtle tequila warmth. Serve it in elegant martini glasses for a dinner party, or layer it with crushed cookies for a playful parfait. The texture remains luxuriously light yet decadently creamy for days in the refrigerator.
Tequila Rose Milkshake with Whipped Cream
Rethink your dessert game with this boozy milkshake. Tequila Rose strawberry cream liqueur blends with vanilla ice cream for a creamy, festive treat. It’s quick to make and perfect for celebrations.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the milkshake:
– 3 cups vanilla ice cream
– 1/2 cup Tequila Rose strawberry cream liqueur
– 1/4 cup whole milk
– For topping:
– 1/2 cup heavy whipping cream
– 1 tbsp granulated sugar
Instructions
1. Place the heavy whipping cream and granulated sugar in a chilled mixing bowl.
2. Whip the cream with an electric mixer on high speed until stiff peaks form, about 2-3 minutes. Tip: Chill the bowl and beaters beforehand for faster whipping.
3. Transfer the whipped cream to a piping bag fitted with a star tip or a sealed container; refrigerate.
4. Add the vanilla ice cream, Tequila Rose liqueur, and whole milk to a blender.
5. Blend on medium speed until smooth and creamy, about 30-45 seconds. Tip: Scrape down the sides of the blender halfway through to ensure even mixing.
6. Pour the milkshake evenly into two tall glasses.
7. Pipe or spoon the chilled whipped cream generously on top of each milkshake. Tip: For a decorative touch, sprinkle with a pinch of cocoa powder or crushed freeze-dried strawberries.
8. Serve immediately with straws and spoons.
Luxuriously smooth and rich, this milkshake balances sweet strawberry cream with a subtle tequila kick. The fluffy whipped cream adds a light contrast to the thick, cold base. Try garnishing with a drizzle of chocolate syrup or a fresh strawberry on the rim for extra flair.
Tequila Rose Tiramisu
Unconventional yet irresistible, this Tequila Rose Tiramisu swaps traditional coffee for strawberry cream liqueur. You’ll layer boozy ladyfingers with a rich mascarpone cream for a festive dessert that’s surprisingly easy to assemble. It’s the perfect make-ahead treat for any celebration.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
For the soaking liquid:
– 1 cup Tequila Rose strawberry cream liqueur
– 1/4 cup cold water
For the mascarpone cream:
– 16 oz mascarpone cheese, room temperature
– 3 large egg yolks
– 1/3 cup granulated sugar
– 1 tsp pure vanilla extract
– 1 cup heavy whipping cream
For assembly:
– 24 ladyfinger cookies (savoiardi)
– 2 tbsp unsweetened cocoa powder
Instructions
1. Whisk together 1 cup Tequila Rose and 1/4 cup cold water in a shallow bowl until fully combined.
2. Beat 3 large egg yolks with 1/3 cup granulated sugar in a medium bowl for 3-4 minutes until pale and thickened.
3. Add 16 oz room-temperature mascarpone cheese and 1 tsp vanilla extract to the egg mixture, then beat on low speed just until smooth and no streaks remain.
4. In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks using an electric mixer on high speed.
5. Gently fold the whipped cream into the mascarpone mixture with a rubber spatula until fully incorporated, being careful not to deflate the cream.
6. Quickly dip 12 ladyfinger cookies one at a time into the Tequila Rose mixture for 2-3 seconds per side—they should be moist but not soggy.
7. Arrange the dipped ladyfingers in a single layer in the bottom of an 8×8 inch baking dish, breaking cookies as needed to fit.
8. Spread half of the mascarpone cream evenly over the ladyfinger layer using an offset spatula.
9. Repeat the dipping and layering process with the remaining 12 ladyfingers and remaining mascarpone cream.
10. Sift 2 tbsp cocoa powder evenly over the top layer through a fine-mesh sieve.
11. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Expect a creamy, boozy dessert with distinct strawberry notes from the liqueur. The texture firms up beautifully after chilling, making clean slices possible. For a festive presentation, garnish with fresh strawberry slices or chocolate shavings just before serving.
Tequila Rose Panna Cotta
Oozing with creamy elegance, this Tequila Rose Panna Cotta blends sweet strawberry cream with a subtle tequila kick. It’s a surprisingly simple dessert that delivers restaurant-quality results with minimal effort. Perfect for impressing guests or treating yourself to something special.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the panna cotta base
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) unflavored gelatin powder
– 1/4 cup cold water
For the flavoring
– 1/2 cup Tequila Rose strawberry cream liqueur
– 1 tsp vanilla extract
Instructions
1. Pour 1/4 cup cold water into a small bowl and sprinkle 1 packet of gelatin powder evenly over the surface. Let it bloom for 5 minutes until it becomes spongy.
2. Combine 2 cups heavy cream and 1/2 cup granulated sugar in a medium saucepan over medium heat. Stir constantly until the sugar dissolves completely and tiny bubbles form around the edges, about 3-4 minutes. Do not let it boil.
3. Remove the saucepan from heat and immediately whisk in the bloomed gelatin mixture until no lumps remain, about 30 seconds. Tip: Whisk vigorously to prevent gelatin clumps.
4. Stir in 1/2 cup Tequila Rose liqueur and 1 tsp vanilla extract until fully incorporated.
5. Divide the mixture evenly among 6 ramekins or serving glasses. Tip: Pour through a fine-mesh strainer for an ultra-smooth texture.
6. Refrigerate the panna cotta for at least 4 hours, or until completely set and firm to the touch. Tip: Cover with plastic wrap to prevent a skin from forming.
7. To serve, run a thin knife around the edge of each ramekin and invert onto a plate, or serve directly in the glasses.
Silky smooth with a delicate wobble, this panna cotta melts luxuriously on the tongue. The strawberry cream flavor shines through with just a hint of tequila warmth in the finish. For a festive presentation, garnish with fresh berries and a drizzle of chocolate sauce.
Tequila Rose Ice Cream Sundae
Boldly blend dessert and cocktail with this Tequila Rose Ice Cream Sundae. It’s a creamy, boozy treat that’s surprisingly easy to make. You’ll need just a few ingredients for a show-stopping finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Sundae Base:
– 1 pint (2 cups) vanilla ice cream
– 1/4 cup Tequila Rose strawberry cream liqueur
For the Chocolate Shell:
– 1 cup (6 oz) semi-sweet chocolate chips
– 2 tbsp coconut oil
For Garnish:
– 1/2 cup whipped cream
– 4 fresh strawberries, hulled and sliced
Instructions
1. Remove the vanilla ice cream from the freezer and let it soften at room temperature for 10 minutes.
2. Scoop the softened vanilla ice cream into four serving bowls or glasses.
3. Drizzle 1 tablespoon of Tequila Rose strawberry cream liqueur evenly over each ice cream scoop.
4. Combine the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl.
5. Microwave the mixture on high for 30 seconds, then stir thoroughly. Tip: If chocolate isn’t fully melted, microwave in 15-second intervals, stirring after each, to prevent burning.
6. Continue microwaving and stirring until the mixture is completely smooth and liquid.
7. Immediately pour the warm chocolate sauce over each ice cream sundae. Tip: Pour quickly before the sauce cools and thickens.
8. The chocolate will harden into a shell upon contact with the cold ice cream, about 30 seconds.
9. Top each sundae with a dollop of whipped cream using a piping bag or spoon.
10. Arrange the sliced fresh strawberries on top of the whipped cream.
11. Serve immediately. Tip: For a stronger tequila flavor, add an extra splash of Tequila Rose just before serving.
Firm chocolate shell cracks delightfully against the creamy, liqueur-infused ice cream. The strawberries add a fresh, tart contrast to the sweet richness. Try serving it in chilled martini glasses for an elegant presentation.
Tequila Rose Berry Parfait
Fancy a dessert that’s both boozy and berry-forward? This Tequila Rose Berry Parfait layers creamy, spiked mousse with fresh fruit and a crunchy base. It’s a showstopper that comes together with minimal fuss.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the mousse:
– 1 1/2 cups heavy whipping cream, cold
– 8 oz cream cheese, softened to room temperature
– 1/2 cup powdered sugar
– 1/3 cup Tequila Rose liqueur
– 1 tsp vanilla extract
For assembly:
– 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
– Fresh mint leaves for garnish
Instructions
1. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
2. Firmly press the crumb mixture into the bottom of six 8-oz serving glasses to form an even layer. Tip: Use the bottom of a measuring cup to compact the crust for a solid base.
3. Chill the crusts in the refrigerator for 15 minutes to set.
4. In a large bowl, beat the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Set aside.
5. In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add powdered sugar, Tequila Rose liqueur, and vanilla extract to the cream cheese. Beat on medium speed until fully combined and smooth, about 1 minute.
7. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until no white streaks remain. Tip: Fold slowly to keep the mousse light and airy.
8. Remove the chilled crusts from the refrigerator.
9. Spoon or pipe half of the mousse mixture evenly over the crusts in each glass.
10. Top the mousse layer with 1 cup of the mixed fresh berries, divided evenly among the glasses.
11. Add the remaining mousse mixture over the berries in each glass.
12. Chill the assembled parfaits in the refrigerator for at least 1 hour to firm up. Tip: For best results, chill for 2-3 hours to allow the flavors to meld.
13. Just before serving, top each parfait with the remaining 1 cup of mixed fresh berries and garnish with fresh mint leaves.
Velvety mousse, spiked with Tequila Rose, contrasts with the juicy burst of berries and the crisp graham cracker crust. Serve it immediately after chilling for a cool, refreshing treat, or layer it in a trifle dish for a crowd-pleasing centerpiece.
Tequila Rose White Chocolate Truffles
Nothing beats the combination of creamy white chocolate and the subtle kick of Tequila Rose. These truffles are surprisingly simple to make and perfect for holiday gifting or a sophisticated dessert. You’ll need just a few ingredients and about 30 minutes of hands-on time.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the ganache:
– 12 ounces high-quality white chocolate chips
– 1/2 cup heavy cream
– 3 tablespoons Tequila Rose strawberry cream liqueur
For coating:
– 1 cup white chocolate chips, melted
– 1/2 cup pink sanding sugar
Instructions
1. Place 12 ounces of white chocolate chips in a heatproof bowl.
2. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3-4 minutes.
3. Immediately pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes to melt the chocolate.
4. Gently whisk the mixture until completely smooth and glossy.
5. Whisk in 3 tablespoons of Tequila Rose liqueur until fully incorporated.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
7. Refrigerate the ganache for at least 2 hours, or until firm enough to scoop.
8. Using a small cookie scoop or teaspoon, portion the chilled ganache into 24 balls, rolling quickly between your palms to smooth them. Tip: If the ganache becomes too soft, return it to the refrigerator for 10 minutes.
9. Place the rolled truffles on a parchment-lined baking sheet and freeze for 15 minutes to set completely.
10. Melt 1 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
11. Using a fork, dip each frozen truffle into the melted chocolate, tapping off the excess. Tip: Work with only a few truffles at a time to prevent them from softening.
12. Immediately roll the chocolate-coated truffle in pink sanding sugar to cover completely.
13. Return the coated truffles to the parchment-lined sheet. Tip: For a decorative finish, drizzle any remaining melted chocolate over the truffles with a fork.
14. Let the truffles set at room temperature for 30 minutes, or refrigerate for 15 minutes until firm.
The finished truffles have a smooth, creamy center with a crisp sugar shell. The Tequila Rose adds a subtle strawberry note that complements the white chocolate perfectly. Serve them in mini paper cups for a festive presentation or package them in a decorative box as a thoughtful homemade gift.
Tequila Rose Red Velvet Cake
Venture beyond basic red velvet with this spirited twist that combines cocoa richness with Tequila Rose cream liqueur. The result is a moist, festive cake with subtle strawberry notes and a hint of tequila warmth, perfect for celebrations. It’s surprisingly easy to make, requiring just a few extra ingredients for maximum impact.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
For the Cake:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking soda
– 1 tsp salt
– 2 tbsp unsweetened cocoa powder
– 1 1/2 cups vegetable oil
– 1 cup buttermilk, at room temperature
– 2 large eggs, at room temperature
– 2 tbsp red food coloring
– 1 tsp white vinegar
– 1 tsp vanilla extract
– 1/2 cup Tequila Rose cream liqueur
For the Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
– 2 tbsp Tequila Rose cream liqueur
Instructions
1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until fully combined.
3. In a separate bowl, beat the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract with an electric mixer on medium speed for 2 minutes until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated to avoid overmixing, which can toughen the cake.
5. Stir in the 1/2 cup of Tequila Rose liqueur by hand until evenly distributed.
6. Divide the batter equally between the prepared pans, tapping them gently on the counter to remove air bubbles.
7. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly touched.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely to prevent the frosting from melting.
9. For the frosting, beat the cream cheese and butter in a bowl on medium-high speed for 3 minutes until light and fluffy.
10. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud, then increase to medium until smooth.
11. Beat in the vanilla extract and 2 tablespoons of Tequila Rose liqueur until fully incorporated.
12. Place one cake layer on a serving plate and spread a thick layer of frosting evenly over the top.
13. Top with the second cake layer and frost the top and sides with the remaining frosting, using a spatula for a smooth finish.
14. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set firmly.
Soft and velvety with a moist crumb, this cake delivers a rich cocoa flavor balanced by the creamy sweetness of Tequila Rose. Serve it chilled with a drizzle of extra liqueur or garnished with fresh strawberries for an elegant touch that highlights its unique profile.
Tequila Rose Bread Pudding
Unwind with this decadent dessert that transforms day-old bread into a creamy, boozy treat. Tequila Rose strawberry cream liqueur adds a sweet, fruity kick to classic bread pudding. It’s perfect for holiday gatherings or a cozy night in.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the bread base:
– 8 cups day-old French bread, cut into 1-inch cubes
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
For the custard:
– 4 large eggs
– 2 cups whole milk
– 1 cup heavy cream
– 1/2 cup Tequila Rose strawberry cream liqueur
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
For the topping:
– 1/4 cup brown sugar
– 1/4 cup chopped pecans
Instructions
1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
2. Place the 8 cups of French bread cubes in a large mixing bowl. Pour 1/2 cup of melted unsalted butter over the bread and toss to coat evenly.
3. Sprinkle 1/2 cup of granulated sugar over the buttered bread cubes and toss again. Spread the mixture evenly in the prepared baking dish.
4. In a separate bowl, whisk together 4 large eggs until smooth and pale yellow.
5. Add 2 cups of whole milk, 1 cup of heavy cream, 1/2 cup of Tequila Rose, 1 tsp of vanilla extract, and 1/2 tsp of ground cinnamon to the eggs. Whisk vigorously for 2 minutes until fully combined.
6. Slowly pour the custard mixture over the bread in the baking dish, pressing down gently with a spatula to ensure all bread is submerged. Let it sit for 10 minutes to allow the bread to absorb the liquid.
7. Sprinkle 1/4 cup of brown sugar and 1/4 cup of chopped pecans evenly over the top of the bread pudding.
8. Bake at 350°F for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
9. Remove from the oven and let it cool for 15 minutes before serving. Tip: For a creamier texture, serve it warm rather than hot.
10. Slice into portions and serve immediately. Tip: Drizzle with extra Tequila Rose or whipped cream for added indulgence.
Moist and rich, this bread pudding has a soft, custard-like interior with a lightly crisp, caramelized top from the brown sugar. The Tequila Rose infuses every bite with a subtle strawberry sweetness that pairs beautifully with the pecans. Serve it warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an extra-decadent finish.
Tequila Rose Chocolate Fondue
Zesty and indulgent, this Tequila Rose Chocolate Fondue combines creamy strawberry liqueur with rich chocolate. It’s a festive dessert perfect for holiday gatherings or romantic evenings. Serve it warm with your favorite dippers for a crowd-pleasing treat.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
For the fondue:
– 1 cup heavy cream
– 12 oz semisweet chocolate chips
– 1/4 cup Tequila Rose strawberry cream liqueur
– 1 tsp vanilla extract
– Pinch of salt
For serving (optional):
– Strawberries
– Marshmallows
– Pound cake cubes
– Pretzel rods
Instructions
1. Pour 1 cup heavy cream into a medium saucepan. Heat over medium-low heat until it begins to simmer, about 5 minutes. Tip: Stir occasionally to prevent scorching.
2. Remove the saucepan from heat. Immediately add 12 oz semisweet chocolate chips. Let sit undisturbed for 1 minute to melt.
3. Whisk the chocolate and cream together until completely smooth and glossy, about 2 minutes. Tip: If lumps remain, return to low heat for 30 seconds while whisking.
4. Stir in 1/4 cup Tequila Rose strawberry cream liqueur, 1 tsp vanilla extract, and a pinch of salt. Whisk until fully incorporated.
5. Transfer the fondue to a fondue pot or serving bowl. Keep warm over a low flame or candle. Tip: If it thickens, stir in 1 tbsp warm cream to adjust consistency.
6. Arrange dippers like strawberries, marshmallows, pound cake cubes, and pretzel rods on a platter.
7. Serve immediately with skewers for dipping.
Rich and velvety, this fondue has a smooth texture with a subtle strawberry hint from the liqueur. The semisweet chocolate balances the sweetness perfectly. For a creative twist, drizzle leftover fondue over ice cream or use it as a fruit dip the next day.
Tequila Rose Strawberry Shortcake
A creamy, boozy twist on a classic dessert, this Tequila Rose Strawberry Shortcake combines sweet strawberries with a hint of tequila cream liqueur. It’s perfect for a festive gathering or a special treat. The flavors meld beautifully for a memorable finish.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the shortcakes: 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (cold and cubed), 2/3 cup heavy cream, 1 large egg, 1 tsp vanilla extract
– For the filling: 1 lb fresh strawberries (hulled and sliced), 1/4 cup granulated sugar, 1/4 cup Tequila Rose liqueur, 1 cup heavy cream (whipped to stiff peaks)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the shortcakes.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until a dough forms—do not overmix to keep the shortcakes tender.
6. Turn the dough onto a floured surface and pat it into a 1-inch thick circle.
7. Use a 3-inch round cutter to cut out 8 shortcakes, re-rolling scraps as needed.
8. Place the shortcakes on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
10. While baking, combine the strawberries and sugar in a bowl, letting them macerate for 15 minutes to release juices.
11. Stir the Tequila Rose liqueur into the strawberry mixture and set aside.
12. Whip the heavy cream to stiff peaks in a chilled bowl for best results.
13. Once the shortcakes are cool, split them horizontally with a serrated knife.
14. Spoon the strawberry mixture onto the bottom halves, then top with whipped cream.
15. Place the top halves over the cream and serve immediately.
Vibrant and indulgent, this dessert offers a moist, crumbly shortcake soaked with boozy strawberry syrup. The creamy filling adds a luscious contrast, making it ideal for serving with a drizzle of extra Tequila Rose or alongside vanilla ice cream for an extra treat.
Tequila Rose Crème Brûlée
Savor a sophisticated twist on the classic dessert with this Tequila Rose Crème Brûlée. It combines creamy custard with the sweet strawberry and tequila flavors of Tequila Rose liqueur for a festive, elegant treat. The caramelized sugar topping adds the perfect crunchy contrast.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– For the custard:
– 2 cups heavy cream
– ½ cup granulated sugar
– 5 large egg yolks
– ¼ cup Tequila Rose liqueur
– 1 tsp vanilla extract
– For the topping:
– 6 tbsp granulated sugar
Instructions
1. Preheat your oven to 325°F.
2. Heat 2 cups of heavy cream and ½ cup of granulated sugar in a saucepan over medium heat until it just begins to simmer, then remove it from the heat.
3. Whisk 5 large egg yolks in a separate bowl until smooth.
4. Slowly pour the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.
5. Stir in ¼ cup of Tequila Rose liqueur and 1 tsp of vanilla extract.
6. Divide the mixture evenly among six 4-ounce ramekins.
7. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake at 325°F for 35-40 minutes, or until the edges are set but the centers still jiggle slightly.
9. Remove the ramekins from the water bath and let them cool to room temperature on a wire rack.
10. Refrigerate the custards for at least 4 hours, or overnight, until completely chilled and firm.
11. Just before serving, sprinkle 1 tbsp of granulated sugar evenly over the top of each chilled custard.
12. Use a kitchen torch to caramelize the sugar by moving the flame in small circles until it turns golden brown and bubbly, holding the torch about 2 inches away.
13. Let the brûlée sit for 1-2 minutes to allow the sugar to harden into a crisp layer.
Dive into a dessert where the silky, cool custard melts against the warm, crackling sugar shell. The Tequila Rose infuses each bite with a subtle strawberry-tequila sweetness that’s both playful and refined. Serve it immediately after torching for the best textural contrast, or garnish with fresh berries for a vibrant touch.
Tequila Rose Banana Split
Nothing beats a boozy twist on a classic dessert. Need a showstopper for your next gathering? This Tequila Rose Banana Split delivers creamy, fruity, and spirited flavors in one stunning dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the base: 4 ripe bananas, 8 scoops vanilla ice cream
– For the toppings: 1 cup fresh strawberries (sliced), 1/2 cup crushed pineapple (drained), 1/2 cup whipped cream
– For the sauce: 1/2 cup Tequila Rose strawberry cream liqueur, 1/4 cup chocolate syrup, 1/4 cup chopped walnuts
Instructions
1. Peel the bananas and slice each one in half lengthwise.
2. Place two banana halves in each of four serving dishes.
3. Add two scoops of vanilla ice cream between the banana halves in each dish.
4. Arrange 1/4 cup of sliced strawberries and 2 tablespoons of crushed pineapple around the ice cream in each dish.
5. Drizzle 2 tablespoons of Tequila Rose liqueur evenly over each banana split.
6. Drizzle 1 tablespoon of chocolate syrup over each banana split.
7. Top each dish with 2 tablespoons of whipped cream.
8. Sprinkle 1 tablespoon of chopped walnuts over the whipped cream on each dish. Serve immediately.
Tip: Use slightly firm bananas to prevent them from becoming mushy. Chill your serving dishes beforehand to keep the ice cream from melting too quickly. For a stronger tequila flavor, you can warm the Tequila Rose liqueur slightly before drizzling.
The creamy ice cream and cool liqueur contrast with the crunchy walnuts and soft fruit. Try serving it in martini glasses for an elegant presentation, or add a sprinkle of sea salt on top to enhance the chocolate notes.
Tequila Rose Macarons
Kick off your holiday baking with these sophisticated Tequila Rose macarons. They blend floral notes with a hint of tequila for a grown-up treat. Perfect for festive gatherings or a special dessert.
Serving: 24 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
For the macaron shells:
– 1 cup almond flour
– 1 3/4 cups powdered sugar
– 3 large egg whites, at room temperature
– 1/4 cup granulated sugar
– 1/2 tsp cream of tartar
– Pink gel food coloring
For the Tequila Rose filling:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tbsp Tequila Rose liqueur
– 1 tsp vanilla extract
Instructions
1. Sift almond flour and 1 3/4 cups powdered sugar into a bowl to remove lumps.
2. In a separate bowl, beat egg whites with cream of tartar on medium speed until foamy.
3. Gradually add granulated sugar while beating, increasing speed to high until stiff peaks form.
4. Gently fold in pink gel food coloring until evenly distributed.
5. Fold the sifted dry ingredients into the egg white mixture in three additions, using a spatula to deflate the batter slightly.
6. Transfer batter to a piping bag fitted with a round tip.
7. Pipe 1 1/2-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
8. Tap baking sheets firmly on the counter to release air bubbles.
9. Let macarons rest at room temperature for 30 minutes until a skin forms on the surface.
10. Preheat oven to 300°F.
11. Bake macarons for 12-15 minutes until feet are set and tops are firm.
12. Cool completely on baking sheets before removing.
13. For the filling, beat softened butter with 1 1/2 cups powdered sugar until light and fluffy.
14. Mix in Tequila Rose liqueur and vanilla extract until smooth.
15. Pipe or spread filling onto the flat side of half the macaron shells.
16. Sandwich with remaining shells, pressing gently.
17. Refrigerate macarons in an airtight container for 24 hours to allow flavors to meld.
Vibrant pink shells encase a creamy, boozy filling that balances sweetness with a subtle kick. The texture is crisp on the outside and chewy inside, ideal for pairing with coffee or champagne. For a festive twist, dust with edible gold powder before serving.
Tequila Rose Pancakes with Maple Syrup
Unwind your weekend with these boozy, brunch-ready pancakes that blend sweet strawberry cream liqueur with classic flapjack comfort. Tequila Rose adds a creamy, berry-kissed twist to the batter, while real maple syrup provides the perfect finishing drizzle. They’re simple to whip up but feel indulgent enough for a holiday morning or festive brunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pancake batter:
– 1 ½ cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– ½ tsp salt
– 1 ¼ cups whole milk
– ½ cup Tequila Rose strawberry cream liqueur
– 1 large egg
– 2 tbsp unsalted butter, melted
For cooking and serving:
– 2 tbsp unsalted butter, for greasing the skillet
– ½ cup pure maple syrup, warmed
Instructions
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
2. In a separate bowl, whisk the milk, Tequila Rose, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain—do not overmix to keep pancakes tender.
4. Heat a large nonstick skillet or griddle over medium heat (350°F if using an electric griddle) and melt ½ tbsp of butter to coat the surface.
5. For each pancake, pour ¼ cup of batter onto the hot skillet, leaving space between them.
6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
7. Flip each pancake carefully with a spatula and cook until golden brown on the second side, about 1–2 minutes more.
8. Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more butter to the skillet as needed to prevent sticking.
9. Stack pancakes on serving plates and drizzle generously with warmed maple syrup.
Just out of the skillet, these pancakes are fluffy with a subtle strawberry-cream aroma from the liqueur. The maple syrup adds a rich, caramelized sweetness that complements the berry notes perfectly. For an extra festive touch, garnish with fresh strawberry slices or a sprinkle of powdered sugar before serving.
Tequila Rose Chocolate Chip Cookies
Oozing with rich chocolate and a hint of Tequila Rose strawberry cream liqueur, these cookies are a festive twist on a classic. They’re soft, chewy, and perfect for holiday gifting or a special treat. The liqueur adds a unique sweetness and keeps the cookies incredibly moist.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the dry mix:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– For the wet mix:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup Tequila Rose strawberry cream liqueur
– For folding in:
– 2 cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Tip: Whisking aerates the dry ingredients for a lighter cookie.
3. In a large bowl, use an electric mixer to cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs, one at a time, until fully incorporated, then mix in 1 tsp vanilla extract and 1/4 cup Tequila Rose liqueur.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Tip: Do not overmix to avoid tough cookies.
6. Fold in 2 cups semi-sweet chocolate chips with a spatula until evenly distributed.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake at 375°F for 9-11 minutes, until the edges are golden brown but the centers look slightly underdone. Tip: The cookies will firm up as they cool, so pull them out early for a chewier texture.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
These cookies have a soft, chewy center with crisp edges and a subtle strawberry-cream flavor from the liqueur. Serve them warm with a glass of milk or crumble them over vanilla ice cream for an indulgent dessert.
Summary
Zesty and indulgent, these 18 Creamy Tequila Rose desserts prove that a splash of this strawberry cream liqueur can transform any sweet treat into something truly special. Whether you’re hosting a party or just treating yourself, there’s a recipe here to delight every palate. We’d love to hear which one you try first—leave a comment with your favorite and don’t forget to pin this roundup to your dessert boards!
