A Kiwi Christmas table is a delicious mix of old and new traditions: rich fruit cake and steamed pudding alongside pavlova piled with summer berries, trifle and ice cream. A splash of liqueur is what turns these desserts from good to unforgettable. It deepens dried fruit, brightens fresh berries and gives cream and chocolate a festive lift.
Here are the best liqueurs for Christmas baking and desserts, with simple ways to use each one. Looking for drinks instead? See our guide to the top 5 liqueurs and easy Christmas cocktails.
Which Liqueur for Which Dessert?
| Dessert | Best liqueur |
|---|---|
| Christmas fruit cake | Grand Marnier, brandy |
| Christmas pudding and brandy butter | Brandy, Grand Marnier |
| Pavlova and fresh berries | Cointreau, Chambord |
| Trifle | Baileys, Disaronno, Chambord |
| Tiramisu | Kahlua, Baileys |
| Ice cream and affogato | Frangelico, Baileys, Kahlua |
| Chocolate mousse and truffles | Grand Marnier, Cointreau |
| Summer stone fruit | Disaronno, Limoncello |
1. Grand Marnier: The Christmas Baking Classic
Grand Marnier Cordon Rouge blends fine French Cognac with the essence of bitter oranges, and has been made since 1880. Its warm orange and brandy flavour is a natural match for dried fruit, spice and chocolate, which is why it is a favourite for Christmas baking.
- Soak your fruit: Cover 1kg of mixed dried fruit with around 125ml Grand Marnier and leave it overnight, or up to a few days, before baking your Christmas cake or pudding.
- Feed the cake: Brush a tablespoon or two over your baked fruit cake every week or so in the lead-up to Christmas to keep it moist and fragrant.
- Orange cream: Whip a tablespoon into 300ml cream with a little icing sugar to serve with cake, pudding or pavlova.
- Chocolate: Stir a splash into chocolate ganache for orange truffles, or flambe it in a pan of butter, sugar and orange juice for classic Crepes Suzette.
Shop Grand Marnier Cordon Rouge 1L and Grand Marnier 700ml, or see our Grand Marnier collection.
2. Brandy: For Christmas Pudding and Brandy Butter
Brandy is the traditional spirit for Christmas pudding, whether it goes into the mixture, over the top or into a bowl of brandy butter on the side.
- Brandy butter: Beat 125g soft butter with 125g icing sugar until pale, then mix in 2 to 3 tablespoons of brandy. Chill and serve with hot pudding or mince pies.
- Flaming pudding: Gently warm 2 to 3 tablespoons of brandy, pour it over the hot pudding and carefully light it at the table. Keep it away from anything flammable and let the flames die down before serving.
Browse our brandy and Cognac collection.
3. Cointreau and Chambord: For Pavlova and Summer Berries
Nothing says Kiwi Christmas like pavlova. Toss fresh strawberries, raspberries and blueberries with a tablespoon of Cointreau and a little sugar, leave them for 20 minutes, then spoon them over the cream on your pav. For a deeper berry flavour, use Chambord black raspberry liqueur instead. Both are also lovely drizzled over fresh berries with a scoop of vanilla ice cream.
Cointreau also makes a beautiful orange chocolate mousse: add a tablespoon to the melted chocolate before folding in the cream.
4. Baileys: For Trifle, Cheesecake and Ice Cream
Baileys Original Irish Cream is made for desserts. Drizzle it over the sponge in a trifle, fold it into whipped cream, add it to a no-bake cheesecake, or simply pour it over ice cream. Flavours like Baileys Salted Caramel and Strawberries and Cream add an extra twist. See our Baileys collection.
5. Kahlua: For Tiramisu
Swap some of the coffee in your tiramisu for Kahlua. Mix 250ml strong cooled coffee with around 60ml Kahlua and dip the sponge fingers quickly before layering them with mascarpone cream. A make-ahead dessert that is perfect for a busy Christmas Day.
6. Frangelico: For Affogato and Chocolate
Frangelico is a smooth Italian hazelnut liqueur. For an easy affogato, pour a hot shot of espresso and a splash of Frangelico over a scoop of vanilla ice cream. It is also delicious stirred into chocolate sauce or brownie batter.
7. Disaronno and Limoncello: For Summer Fruit
Christmas in New Zealand means cherries, peaches and nectarines. Poach halved stone fruit in sugar syrup with a splash of Disaronno amaretto, or add it to the sponge layer of a trifle. For something fresh and zesty, drizzle icy cold Pallini Limoncello over berries, lemon tart or sorbet.
Tips for Cooking with Liqueur
- Start small: A tablespoon or two is usually enough. You can always add more.
- Add it at the end: Liqueur stirred into cream, sauces and fruit after cooking keeps its full flavour.
- Remember the alcohol: Desserts with uncooked liqueur still contain alcohol, so keep them for the adults at the table.
- Buy a bottle you will drink: Every liqueur here is just as good over ice or in a Christmas cocktail, so nothing goes to waste.
Find more ideas in our Christmas cocktails guide, or browse more than 400 bottles in our liqueur collection.
Christmas Dessert Liqueur FAQs
What alcohol is best for soaking fruit for Christmas cake?
Brandy is the traditional choice, but Grand Marnier adds a lovely orange flavour that suits dried fruit and spice. Rum, whisky and sherry also work well.
How long should I soak fruit for Christmas cake?
Overnight is enough to plump the fruit, but many bakers soak it for several days for a richer, more flavourful cake.
Can I use Cointreau instead of Grand Marnier?
Yes. Both are orange liqueurs. Cointreau is a clear triple sec with a fresher, zesty flavour, while Grand Marnier is blended with Cognac for a richer, warmer taste that suits baking.
Does the alcohol cook off in desserts?
Some alcohol evaporates during baking or flaming, but not all of it. Liqueur added to cream, fruit or sauces without cooking keeps its full strength.
Do you deliver across New Zealand?
Yes, we deliver throughout New Zealand, and delivery is included on orders over $250. Many of our spirits are imported directly, so we can offer wholesale prices. You must be 18 or over to purchase alcohol. See our shipping and refund policy for details.
