Pepernoten are a beloved holiday classic, but this year, elevate them with Licor 43's innovative twist. Teaming up with expert bartender Richard van Walraven, Licor 43 has crafted irresistible gingerbread nuts coated in creamy white chocolate infused with Licor 43 Original, finished with a stunning golden layer. Whip up these sophisticated adult treats in minutes—here's the proven recipe.
Licor 43 Gingerbread Pepernoten Recipe
Ingredients
* 1 bag high-quality pepernoten (gingerbread nuts)
* 500g chocolate (milk, dark, or white)
* Generous splash of Licor 43 Original
* 400g icing sugar
* 60ml water
* 10g protein powder
* Gold edible decoration powder
Instructions
Melt the white chocolate in a bain-marie until fully smooth. Dip each pepernoot one by one into the chocolate, ensuring even coverage. For extra indulgence, prepare a second glaze: mix icing sugar, water, and protein powder until smooth, then stir in a splash of Licor 43 Original to create a thin, syrupy consistency. Dip the chocolate-coated nuts into the glaze and let them set. Finish with a sprinkle or roll in gold decoration powder for that glamorous shine. Enjoy your luxurious creation!
