I was about seventeen when I first met Bourbon Balls, a holiday treat from my sister-in-law’s Southern family. Eating those whiskey-laced confections felt grown-up and festive. The original candy, said to have been created in Frankfort, Kentucky, used local bourbon, dark chocolate and sugar. While the original recipe remains a local secret, home cooks developed their own versions that have become holiday favorites.
This style of unbaked “cookie” is made from crushed wafers, chopped nuts, corn syrup and liquor. They’re perfect for holiday platters, hostess gifts, or a small indulgence whenever the mood strikes. These updated bourbon balls are crisp, flavorful, and don’t require baking, making them ideal for novice cooks. For Chocolate Monday I adapted the classic to highlight a remarkable spirit I discovered on a food trip to Columbus last year.
I used Middle West Spirits’ Honey Vanilla Bean Vodka instead of traditional bourbon – Yum!
For my version I used the Honey Vanilla Bean vodka from Middle West Spirits of Columbus, Ohio. If you think all vodka tastes like neutral alcohol, try a small-batch artisan spirit and you’ll be surprised how smooth and nuanced it can be. Middle West’s flavored vodka, made from Ohio wheat and honey, offers butterscotch and vanilla notes that elevate these chocolate bites. Their products are available directly from the distillery and through select retailers.
Unlike mass-filtered vodkas that aim for neutral flavor, many craft distillers preserve character in their spirits. As one distiller explained, there’s a revival in vodka-making that values flavor and local sourcing. Middle West focuses on regional grains and honey, working with farmers within roughly 100 miles of Columbus to highlight local agriculture in seasonal products.
Side by side vodka tasting at Middle West Spirits, Columbus, OH
You don’t have to use vodka or bourbon exclusively. Try different spirits or split the batch: make some with vanilla wafers and others with chocolate cookies, flavoring each batch differently so you have variety. Roll vanilla bites in powdered sugar and chocolate ones in cocoa to tell them apart. Consider Grand Marnier for orange notes, Chambord for raspberry, Kahlua for coffee, or coconut rum for a tropical twist. For a non-alcoholic version, substitute equal parts water and add 2 teaspoons of vanilla extract for flavor.
These bites improve with time, so you can prepare them several days ahead. Stored in an airtight container, the flavors marry and mellow over a few days, making them convenient for parties or gifts. If you prefer, freeze them for longer storage. I confess I rarely wait — the mixing bowl is dangerously close at hand during preparation.
There are two common coatings that help slow alcohol evaporation. The easier method is rolling the formed bites in a mixture of powdered sugar and cocoa, finishing with a dusting of sugar to mimic light snowfall. The more advanced option is dipping each ball in melted chocolate for a glossy, decadent finish — a bit more work, but perfect for a refined presentation.
If you’re planning a food-and-spirit getaway, Columbus is worth considering. The city is full of artisans, restaurants and distilleries that showcase local ingredients and creativity. It’s a family-friendly destination with plenty to explore, and I look forward to returning to discover more culinary treasures.
On my trip I met several talented writers and food lovers who document the region’s flavors. Their work is a great resource for exploring local food scenes and discovering new recipes and producers.
A Thought for Food – Brian (Boston)
Blue Kitchen – Terry (Chicago)
Cincinnati Nomerati – Laura & David (Cincinnati)
Eat the Love – Irvin (San Francisco)
Hounds in the Kitchen – Rachel (Columbus)
The Hungry Dudes – Joe (Detroit)
Vanilla Icing – Michelle (Pittsburgh)
Wine Me, Dine Me – Julie (Cincinnati)
Jane’s Tips and Hints:
For a non-alcoholic version, replace the vodka with water and add pure vanilla extract to taste for a flavorful “virgin” bite.
- Chocolate Bites
- 1 1/2 cups pecans, chopped
- 3/4 cup confectioners’ sugar, divided
- 1/2 cup unsweetened cocoa powder, divided
- 1/3 cup Lyle’s Golden Syrup or light corn syrup
- 1/2 cup Honey Vanilla Bean vodka, rum, Kahlua, bourbon or other spirit of your choice
- 16 oz chocolate wafer cookies or gluten-free chocolate cookies
- Toppings
- Confectioners’ sugar, for sprinkling
- Melted semisweet chocolate, for dipping (optional)
- Preheat the oven to 350°F.
- Toast the pecans: Spread the chopped nuts on a baking sheet and bake for 5–8 minutes until fragrant, stirring occasionally. Remove and cool slightly.
- Sift 1/4 cup confectioners’ sugar and 1/4 cup cocoa through a fine sieve into an 8-inch square pan and set aside. In a small bowl whisk together the golden syrup and vodka until smooth; set aside.
- Make the cookie mixture: Pulse the pecans in a food processor until finely chopped (about 5–10 seconds). Add the chocolate wafer cookies and process until finely ground. Transfer to a mixing bowl.
- Add the remaining 1/2 cup confectioners’ sugar and remaining 1/4 cup cocoa to the cookie-pecan mixture and stir to combine. Add the syrup-vodka mixture and beat until a dough forms. Shape into small walnut-sized balls using a scoop for consistency. Roll the balls in the reserved cocoa-sugar mixture until evenly coated.
- Store in an airtight container in a cool, dark place for up to three weeks. Flavors deepen after about a week. For longer storage, freeze up to four months.
- Yield: about 3 dozen
- Make smaller, teaspoon-sized bites for single-serve treats.
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