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Cookies and Cream Moonshine Rice Krispy Treat with a jar of Midnight Moon Moonshake Cream Liqueur

Cookies and Cream Rice Krispy Treats

Melt butter and marshmallows in a large saucepan over low to medium heat, stirring occasionally. Once the marshmallows are nearly melted, add 1 cup of Midnight Moon Cookies and Cream Moonshake and stir until smooth. Gradually mix in the Rice Krispies until fully coated, then spread the mixture evenly in a greased 9x13-inch dish. Top with crumbled Oreos and let it set for an hour before slicing and serving.

Stack of pancakes with blueberry moonshine compote

Blueberry Compote

  • • 2-3 Tbsp. Midnight Moon Blueberry Moonshine
  • • 2 cups fresh blueberries
  • • Moonshine blueberries from the jar to garnish (optional)

Add Midnight Moon Blueberry Moonshine and berries to small saucepan and bring to medium heat. Once bubbling, reduce heat and use a spoon to muddle and mash the berries. Continue cooking over low heat for 8-10 minutes until desired consistency. Pour over pancakes, French toast or waffles and enjoy! For an extra kick, top it off with spoon of moonshine blueberries straight from the jar.
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Apple Pie Moonshake Pumpkin Poke Cake

In large bowl, stir pumpkin puree, cake mix, spice, oil and eggs until smooth. Pour mixture into greased 9x13 pan. Bake at 350 degrees for 25 minutes or until cake is set in center. Cool slightly, then use a wooden spoon or straw to poke holes in the cake, about every inch. Slowly pour the Midnight Moon Apple Pie Moonshake over the cake, followed by the caramel sauce, distributing evenly. Place cake in the refrigerator for 30 minutes. Spead whipped topping over the cake. Best if chilled 12 hours (or overnight) before serving). If desired, garnish with crumbled Biscoff cookies, caramel drizzle or mini chocolate chips.

Midnight Moon Cookies N Cream No Bake Cheesecake Horizontal

No-Bake Cookies ‘n Cream Cheesecake

THE CHEESECAKE:

  • • 4 oz. Cookies & Cream Moonshake
  • • 12-15 Oreo cookies, crushed
  • • 16 oz. cream cheese (softened)
  • • 12 oz. heavy cream
  • • 3 tbsp granulated sugar
  • • 1/2 cup Cool-Whip

 

THE CRUST:

  • • 25-30 Oreo cookies, crushed
  • • 1/4 cup butter, melted

1. Place Oreo cookies in the bowl of a food processor and pulse until fine crumbs form. Place crumbs in medium bowl and add melted butter. Stir to combine; pour crumb mixture into a 9-inch spring form pan and press into the bottom. Refrigerate until firm, about 20 minutes. • 2. Roughly chop 12-15 cookies; set aside. 2. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. • 3. In a separate mixing bowl, whip heavy cream and Cookies & Cream Moonshake until stiff peaks form. • 4. Fold together cream cheese and heavy cream mixtures, as well as the Cool-Whip. • 5. Roughly chop 12-15 cookies; fold chopped cookies into the mixture until well blended. • 6. Grab crust from the fridge and spread mixture evenly. Cover cheesecake with plastic wrap and refrigerate until firm, about 4 hours or overnight. • 7. Remove the no-bake cheesecake from the pan, garnish with whipped cream and cookies if desired. Serve cold. Ding! Order up.
Midnight Moon Recipes Horizontal Bbq Sauce

1950 Originals Moonshine BBQ Sauce

  • • 0.5 cup Midnight Moon Original 80 Proof Moonshine
  • • 32 oz. Ketchup
  • • 1/8 cup Dark brown sugar
  • • 1/8 cup Dark brown sugar
  • • 1/8 cup White vinegar
  • • 1/8 cup Liquid Smoke (hickory or mesquite)
  • • 1/8 cup Molases
  • • 1 tbsp Black pepper
  • • 2 tbsp Kosher salt
  • • 2 tbsp Granulated garlic
  • • 2 tbsp Kosher salt
  • • 2 tbsp Cumin
  • • 2 tbsp Oregano

Step 1: In a saucepan, add Midnight Moon Moonshine. Using a long handle lighter, carefully light the moonshine inside the pan. Step away and allow the alcohol to burn off for approximately 30 seconds. ••••• Step 2: Add all remaining ingredients to the moonshine. Turn on heat to medium. Whisk together until all ingredients are incorporated evenly. Lower heat to a simmer and cook sauce for 15 minutes while constantly stirring.

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Watermelon Moonshine Jello Shots

  • • 1 cup Midnight Moon Watermelon Moonshine
  • • 1 cup boiling water
  • • 1 (3.9 oz.) box Watermelon-flavored gelatin (Jello®)
  • • ½ cup cold water
  • • 1 box Sour Patch Kids Watermelon Candy
  • • 12 (2 oz.) plastic shot cups (also known as ramekins or condiment cups)

To make Watermelon Moonshine Jello Shots, dissolve watermelon-flavored gelatin in boiling water, then mix in cold water and Watermelon Moonshine. Pour the mixture into plastic cups and chill for 3 hours until firm. Garnish with watermelon candy for a fun touch. Enjoy responsibly!

Midnight Party Punch Horizontal

Moonshine Party Punch

  • • 2 cups of Midnight Moon 100 Proof Moonshine (or your favorite flavored moonshine)
  • • 4 cups lemonade
  • • 2 cups pineapple juice
  • • 1 cup orange juice
  • • 1 cup lemon-lime soda (or club soda for less sweetness)
  • • Sliced citrus fruits (lemons, limes, oranges) for garnish

 

Make a big batch of Moonshine Party Punch in advance by mixing Midnight Moon Moonshine with lemonade, pineapple juice, and orange juice in a large pitcher. Stir well. Slice the citrus fruits and put in the pitcher (optional). When you're ready to serve, add lemon-lime soda to the pitcher and give it a final stir. Pour over ice and garnish with moonshine-infused citrus slices for a refreshing and flavorful punch, perfect for tailgating. Remember to enjoy responsibly!
Midnight Moon Recipes Horizontal Coffee Ice Cubes

Moonshake Coffee Ice Cubes

1. Make two cups of black coffee and leave to cool. • 2. Pour the Moonshake cream liqueur, black coffee, and milk/cream into a glass, jug or carafe (choose something easy to pour). • 3. Stir well to ensure the ingredients are mixed thoroughly. • 4. Pour the mix into your ice cube tray and leave to set in the freezer for at least 4 hours. • 5. Once frozen, drop a couple of the Moonshake-infused coffee ice cubes into your favorite drinks or cocktails for a delicious and creamy moonshine twist. Ding! Order up.

PB Whiskey Jello Shot Cocktail Recipe

PB & J Moonshine Jello Shots

To make PB & J Jello Shots, dissolve grape jello powder in boiling water, then mix in cold water and Peanut Butter Moonshine. Pour the mixture into plastic cups and chill for 3 hours until firm. Enjoy responsibly!

Banana Pudding Horizontal

Boozy Peanut Butter Banana Pudding

 

Makes six servings.

 

Add vanilla pudding mix, milk and peanut butter flavored moonshine into a mixing bowl. Whisk together until smooth and refrigerate mixture for 10 minutes. To build, alternate layering the pudding mixture with Cool Whip, banana slices and crushed Nilla wafers in mason jar or similar glass.

Untitled Design 3

Spiked Apples and Peanut Butter

 

Makes six servings.

 

Slice and core apples. Pierce the slices with the wooden skewers. Fill a large jar or shallow dish with the peanut butter flavored moonshine. Place the apple slices in the moonshine. Refrigerate for 1 hour, allowing the moonshine to infuse into the slices. Serve the apples with toppings of your choice for dipping.

Peanut Butter Bundt Cake Recipe

Peanut Butter Bundt Cake

 

 

 

 

For the cake – Preheat oven to 325°F. Grease and flour pan. Sprinkle peanuts in the bottom of the pan. Combine the cake mix, pudding mix, moonshine, water, oil, and eggs. Beat together for 2 minutes. Pour batter over nuts. Bake for 50-60 minutes. For the Glaze – Combine butter, sugar and moonshine in a saucepan. Simmer for 3 minutes, stirring constantly. Assembly – Remove cake from oven. Poke holes in the bottom of the cake using a skewer. Drizzle half of the glaze over the bottom of the cake. Turn the cake out onto a wire rack. Drizzle the remaining glaze over the top. Allow to cool and serve.