24 Delicious Harvey Wallbanger Recipes for Every Occasion

Ever find yourself in a cocktail rut, mixing the same old drinks weekend after weekend? Shake things up with our roundup of 24 Delicious Harvey Wallbanger Recipes for Every Occasion! From brunch-worthy sips to evening refreshers, these variations on the classic Harvey Wallbanger will add a splash of excitement to your home bartending adventures. Dive in and discover your new favorite concoction!

Classic Harvey Wallbanger Cocktail

Back in the day, the Harvey Wallbanger was the life of the party, and guess what? It still is. You’re about to mix up a storm with this classic cocktail that’s as fun to make as it is to drink.

Ingredients

• 2 oz premium vodka
• 1/2 oz Galliano liqueur
• 4 oz fresh orange juice, chilled
• 1 cup ice cubes
• 1 orange slice, for garnish
• 1 maraschino cherry, for garnish

Instructions

1. Fill a highball glass to the brim with 1 cup of ice cubes to ensure your cocktail stays chilled without diluting too quickly.
2. Pour 2 oz of premium vodka over the ice, using a jigger for precise measurement.
3. Add 4 oz of fresh orange juice to the glass, gently stirring to combine the vodka and juice without agitating the ice too much.
4. Slowly float 1/2 oz of Galliano liqueur on top by pouring it over the back of a spoon to create a distinct layer.
5. Garnish with 1 orange slice and 1 maraschino cherry on a skewer, placing it delicately on the rim of the glass for a pop of color.

Look at that—your Harvey Wallbanger is a masterpiece of layers and flavors. The smooth vodka and bright orange juice play off the herbal sweetness of the Galliano, while the garnishes add a festive touch. Serve it at your next brunch for a nostalgic twist that’ll have everyone talking.

Harvey Wallbanger Cake

Ever heard of a cake that packs the punch of your favorite cocktail? That’s the Harvey Wallbanger Cake for you—a boozy, citrusy delight that’s as fun to make as it is to eat.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup Galliano liqueur
• 1/4 cup vodka
• 1/4 cup fresh orange juice
• 1 tbsp orange zest, finely grated
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan thoroughly to ensure easy release.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl periodically for even mixing.
3. Gradually add the beaten eggs to the butter mixture, mixing well after each addition to incorporate fully.
4. Stir in the vanilla extract, orange zest, and orange juice until just combined.
5. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt.
6. Alternately add the dry ingredients and the Galliano liqueur to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. Once cooled, brush the vodka evenly over the surface of the cake for an extra kick.

The Harvey Wallbanger Cake is moist with a tender crumb, bursting with citrus and herbal notes from the Galliano. Serve it with a dollop of whipped cream and a sprinkle of orange zest for a festive touch.

Harvey Wallbanger Pancakes

Wondering how to jazz up your breakfast routine? These Harvey Wallbanger Pancakes bring a fun twist to your morning, combining the classic cocktail’s flavors into fluffy, golden pancakes.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup whole milk
• 1/4 cup Galliano liqueur
• 1/4 cup fresh orange juice
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the whole milk, Galliano liqueur, fresh orange juice, lightly beaten eggs, melted clarified butter, and pure vanilla extract, stirring until smooth.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter—this ensures fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Unbelievably light and airy, these pancakes boast a subtle citrus and herbal note from the Galliano, making them a standout. Serve them stacked high with a drizzle of maple syrup and a sprinkle of orange zest for an extra zing.

Harvey Wallbanger French Toast

Mornings just got a whole lot brighter with this boozy twist on a breakfast classic. You’ll love how the Harvey Wallbanger French Toast turns your usual brunch into something special, with a hint of orange and vanilla that’s just irresistible.

Ingredients

• 4 slices of brioche bread, 1 inch thick
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 2 tbsp Galliano liqueur
• 1 tbsp pure vanilla extract
• 1 tbsp orange zest, finely grated
• 1/4 cup granulated sugar
• 2 tbsp clarified butter
• Pinch of sea salt

Instructions

1. In a shallow dish, whisk together the lightly beaten eggs, whole milk, Galliano liqueur, pure vanilla extract, orange zest, granulated sugar, and a pinch of sea salt until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
3. Dip one slice of brioche bread into the egg mixture, allowing it to soak for 20 seconds on each side for maximum flavor absorption.
4. Transfer the soaked brioche to the preheated skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy.
5. Repeat the process with the remaining slices, adding more clarified butter to the skillet as needed to prevent sticking.
6. Serve immediately, garnished with additional orange zest and a drizzle of maple syrup for an extra touch of sweetness.

So there you have it—Harvey Wallbanger French Toast that’s crispy on the outside, custardy on the inside, and bursting with citrusy warmth. Try stacking it high with fresh berries and a dollop of whipped cream for an over-the-top brunch experience.

Harvey Wallbanger Cupcakes

Very few treats blend the nostalgia of a classic cocktail with the comfort of a cupcake quite like these. You’ll love the playful twist on the Harvey Wallbanger, turning it into a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup Galliano liqueur
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add the beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Alternately add the sifted flour and milk to the mixture, starting and ending with the flour, mixing until just combined.
5. Fold in the Galliano liqueur, orange juice, orange zest, and vanilla extract until the batter is smooth.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Fluffy and moist, these cupcakes carry the distinct herbal notes of Galliano balanced by the bright citrus of orange. Serve them with a dollop of whipped cream and a sprinkle of orange zest for an extra touch of elegance.

Harvey Wallbanger Ice Cream

Mmm, imagine blending the nostalgic buzz of a Harvey Wallbanger cocktail into a creamy, dreamy ice cream. You’re in for a treat that’s as fun to make as it is to eat, with a boozy kick that’s perfectly balanced by sweet, velvety vanilla.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/4 cup Galliano liqueur
• 1/4 cup vodka
• 1/2 tsp fine sea salt
• 6 large pasture-raised egg yolks, lightly beaten

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, milk, and sugar. Stir until the sugar dissolves completely, about 5 minutes.
2. Gradually whisk a small amount of the warm cream mixture into the beaten egg yolks to temper them, then pour the yolk mixture back into the saucepan.
3. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 10 minutes. Do not let it boil.
4. Remove from heat and strain through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
5. Stir in the vanilla extract, Galliano liqueur, vodka, and sea salt until fully incorporated.
6. Cover and refrigerate the mixture until thoroughly chilled, at least 4 hours or overnight for best results.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches soft-serve consistency.
8. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving to firm up.

You’ll love the silky texture and the way the vanilla and Galliano flavors dance together with a subtle vodka warmth. Try serving it with a drizzle of caramel or a sprinkle of orange zest for an extra special touch.

Harvey Wallbanger Cheesecake

Remember that time you stumbled upon a recipe so intriguing you just had to try it? That’s exactly how I felt when I first heard about Harvey Wallbanger Cheesecake. It’s a playful twist on the classic dessert, infused with the iconic cocktail’s flavors.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup clarified butter, melted
• 1/4 cup granulated sugar
• 24 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup Galliano liqueur
• 1/4 cup vodka
• 1/4 cup fresh orange juice
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, clarified butter, and 1/4 cup sugar. Press firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then let it cool on a wire rack. Tip: This helps prevent a soggy crust.
4. In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Gradually add beaten eggs, beating just until combined.
6. Stir in Galliano liqueur, vodka, orange juice, and vanilla extract until fully incorporated.
7. Pour the filling over the crust, smoothing the top with a spatula.
8. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly. Tip: Overbaking can cause cracks.
9. Turn off the oven and leave the door slightly ajar for 1 hour to let the cheesecake cool gradually.
10. Refrigerate for at least 4 hours, preferably overnight, before serving.

After chilling, the cheesecake sets into a creamy, dreamy texture with a bold orange-vanilla flavor. Serve each slice with a drizzle of Galliano for an extra kick.

Harvey Wallbanger Bread Pudding

Let’s dive into a boozy twist on a classic dessert that’s sure to impress. Harvey Wallbanger Bread Pudding combines the nostalgic flavors of the iconic cocktail with the comforting warmth of bread pudding, perfect for those who love a little kick in their sweets.

Ingredients

• 1 loaf brioche bread, stale and cut into 1-inch cubes
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 4 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/4 cup Galliano liqueur
• 1/4 cup vodka
• 1/2 cup orange juice, freshly squeezed
• 1 tbsp orange zest, finely grated
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
2. In a large mixing bowl, whisk together the heavy cream, whole milk, lightly beaten eggs, granulated sugar, Galliano liqueur, vodka, freshly squeezed orange juice, orange zest, pure vanilla extract, ground cinnamon, and sea salt until fully combined.
3. Add the brioche cubes to the bowl, gently pressing them down to ensure they’re fully submerged in the liquid mixture. Let sit for 15 minutes to allow the bread to absorb the custard.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the top with the remaining melted butter.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
6. Remove from the oven and let cool for 10 minutes before serving. Tip: For an extra boozy kick, drizzle with a little more Galliano before serving.

Creating this Harvey Wallbanger Bread Pudding is a breeze, and the result is a decadently moist dessert with a perfect balance of sweet and citrusy flavors. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that’ll have everyone asking for seconds.

Harvey Wallbanger Muffins

So, you’re looking for a fun twist on your morning muffin? These Harvey Wallbanger Muffins bring a boozy, citrusy kick to your breakfast table, inspired by the classic cocktail.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup Galliano liqueur
• 1/4 cup fresh orange juice
• 1 tbsp orange zest, finely grated
• 1/2 cup golden raisins, plumped in warm water and drained

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
2. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix the melted butter, beaten eggs, milk, Galliano liqueur, orange juice, and orange zest until smooth. Tip: Ensure all liquid ingredients are at room temperature to avoid curdling.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender.
5. Drain the golden raisins and fold them into the batter evenly. Tip: Dusting the raisins with a bit of flour before adding helps prevent them from sinking to the bottom.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform muffins.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a moist crumb with a vibrant orange flavor, complemented by the herbal notes of Galliano. Serve them warm with a dollop of mascarpone for an extra indulgent treat.

Harvey Wallbanger Smoothie

Think you’ve seen it all when it comes to smoothies? This Harvey Wallbanger Smoothie is here to shake up your routine with its boozy twist and vibrant flavors.

Ingredients

• 1 cup vanilla bean ice cream
• 1/2 cup freshly squeezed orange juice
• 1/4 cup vodka
• 2 tbsp Galliano liqueur
• 1 cup ice cubes
• Orange slice, for garnish

Instructions

1. Place the vanilla bean ice cream, freshly squeezed orange juice, vodka, Galliano liqueur, and ice cubes into a high-powered blender.
2. Blend on high speed for 45 seconds, or until the mixture is smooth and the ice is fully incorporated. Tip: For a thicker smoothie, add more ice cubes one at a time until desired consistency is reached.
3. Pour the smoothie into a chilled glass. Tip: Chilling the glass beforehand keeps your smoothie colder for longer.
4. Garnish with an orange slice on the rim of the glass. Tip: For an extra touch, lightly rub the rim of the glass with the orange slice before garnishing to release its essential oils.

Perfectly balanced between sweet and boozy, this smoothie boasts a creamy texture with a citrusy punch. Serve it at brunch for a fun twist or enjoy it as a decadent dessert alternative.

Harvey Wallbanger Sorbet

Wow, you’re in for a treat with this Harvey Wallbanger Sorbet. It’s a boozy, refreshing twist on the classic cocktail that’s perfect for those hot summer days.

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 1 cup fresh orange juice, strained
• 1/4 cup Galliano liqueur
• 1/4 cup vodka
• 1 tbsp fresh lemon juice

Instructions

1. In a small saucepan, combine 1 cup granulated sugar and 1 cup water over medium heat. Stir until the sugar is completely dissolved, about 3 minutes. Remove from heat and let cool to room temperature.
2. Once cooled, stir in 1 cup fresh orange juice, 1/4 cup Galliano liqueur, 1/4 cup vodka, and 1 tbsp fresh lemon juice into the sugar syrup. Mix well to combine.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
4. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.
5. For the best texture, let the sorbet sit at room temperature for 5 minutes before serving.

Frozen to perfection, this sorbet boasts a vibrant orange flavor with a hint of vanilla from the Galliano and a smooth, icy texture. Serve it in chilled glasses garnished with a thin orange slice for an elegant touch.

Harvey Wallbanger Popsicles

Oh, you’re going to love these Harvey Wallbanger Popsicles. They’re the perfect blend of sweet, tangy, and a little boozy, making them a hit at any summer gathering.

Ingredients

• 1 1/2 cups freshly squeezed orange juice, strained
• 1/2 cup high-quality vodka
• 1/4 cup Galliano liqueur
• 1/4 cup simple syrup (1:1 ratio of sugar to water, dissolved)
• 1 tbsp freshly grated orange zest

Instructions

1. In a large mixing bowl, combine the freshly squeezed orange juice, vodka, Galliano liqueur, and simple syrup. Whisk gently to blend.
2. Add the freshly grated orange zest to the mixture, stirring to distribute evenly.
3. Carefully pour the mixture into popsicle molds, leaving a 1/4-inch space at the top for expansion. Tip: For easier removal, lightly coat the molds with a neutral-flavored oil.
4. Insert popsicle sticks into each mold, ensuring they’re centered and straight. Freeze for at least 6 hours, or until solid.
5. To unmold, run warm water over the outside of the molds for 10-15 seconds. Gently pull the popsicles out. Tip: If they’re stubborn, wait another 30 seconds and try again.

Light, refreshing, and with a kick, these popsicles are a playful twist on the classic cocktail. Serve them at your next barbecue for a fun, adult-only treat that’ll have everyone talking.

Harvey Wallbanger Tiramisu

Venturing into the world of desserts with a boozy twist? This Harvey Wallbanger Tiramisu combines the classic Italian dessert with the vibrant flavors of the iconic cocktail, creating a dessert that’s both sophisticated and fun.

Ingredients

• 1 1/2 cups heavy cream, chilled
• 8 oz mascarpone cheese, room temperature
• 1/2 cup granulated sugar
• 1/4 cup Galliano liqueur
• 1/4 cup vodka
• 1/2 cup fresh orange juice
• 24 ladyfingers
• 1 tbsp orange zest, finely grated
• 1/4 cup cocoa powder, for dusting

Instructions

1. In a large mixing bowl, whip the chilled heavy cream to stiff peaks, about 3 minutes on high speed.
2. Gently fold in the mascarpone cheese and granulated sugar until fully incorporated, ensuring the mixture remains light and airy.
3. In a shallow dish, combine the Galliano liqueur, vodka, and fresh orange juice to create the soaking liquid.
4. Quickly dip each ladyfinger into the liquid, ensuring they’re moist but not soggy, and layer them in the bottom of a 9×13 inch dish.
5. Spread half of the mascarpone mixture over the ladyfingers, smoothing it into an even layer.
6. Repeat the layers with the remaining ladyfingers and mascarpone mixture.
7. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
8. Before serving, dust the top with cocoa powder and sprinkle with orange zest for a vibrant finish.

After chilling, this tiramisu boasts a creamy texture with a hint of citrus and the warm undertones of vanilla from the Galliano. Serve it in elegant glasses for a individual twist or as a show-stopping centerpiece at your next gathering.

Harvey Wallbanger Trifle

Did you ever think a cocktail could transform into a dessert? Well, the Harvey Wallbanger Trifle does just that, turning your favorite brunch drink into a layered, boozy delight that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups vanilla sponge cake, cubed
• 1/2 cup Galliano liqueur
• 1 cup orange juice, freshly squeezed
• 2 cups vanilla custard, homemade or store-bought
• 1 cup heavy cream, whipped to stiff peaks
• 1/4 cup toasted slivered almonds
• Orange zest, for garnish

Instructions

1. In a small bowl, combine the vanilla sponge cake cubes with Galliano liqueur and orange juice. Let soak for 10 minutes until the cake has absorbed most of the liquid.
2. Layer half of the soaked cake cubes at the bottom of a trifle dish or large glass bowl.
3. Spread 1 cup of vanilla custard evenly over the cake layer.
4. Repeat with the remaining soaked cake cubes and custard.
5. Top the final custard layer with whipped heavy cream, ensuring it covers the entire surface.
6. Sprinkle toasted slivered almonds and orange zest over the whipped cream for garnish.
7. Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Mmm, the Harvey Wallbanger Trifle is a symphony of textures, from the soft, boozy cake to the creamy custard and the crunch of almonds. Serve it in individual glasses for a chic presentation or as a centerpiece at your next gathering.

Harvey Wallbanger Parfait

Did you ever think your favorite cocktail could turn into a dessert? Well, here we are, turning the classic Harvey Wallbanger into a dreamy parfait that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups vanilla bean ice cream, slightly softened
• 1/2 cup Galliano liqueur
• 1/4 cup fresh orange juice, strained
• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1/2 cup crushed vanilla wafers
• Orange zest, for garnish

Instructions

1. In a medium bowl, combine the slightly softened vanilla bean ice cream with Galliano liqueur and strained fresh orange juice. Stir gently until just combined to maintain a soft texture.
2. In a separate bowl, whip the chilled heavy cream with granulated sugar until stiff peaks form, about 3 minutes on high speed.
3. Layer the bottom of four parfait glasses with a spoonful of the ice cream mixture, followed by a sprinkle of crushed vanilla wafers, then a dollop of whipped cream. Repeat the layers until the glasses are filled, ending with whipped cream on top.
4. Garnish each parfait with a sprinkle of orange zest for a fresh, citrusy finish.
5. Chill the parfaits in the freezer for 15 minutes before serving to allow the flavors to meld beautifully.

The Harvey Wallbanger Parfait is a creamy, boozy delight with layers of texture from the crunchy wafers and smooth whipped cream. Serve it in vintage cocktail glasses for a retro vibe that’ll transport you straight to the 70s.

Harvey Wallbanger Gelato

Venturing into the world of boozy desserts? This Harvey Wallbanger Gelato combines the classic cocktail’s vibrant flavors with the creamy luxury of gelato. You’ll love the hint of vanilla, the tang of orange, and the subtle kick of Galliano liqueur.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large pasture-raised egg yolks, lightly beaten
• 1 tbsp pure vanilla extract
• 1/4 cup Galliano liqueur
• 1/4 cup freshly squeezed orange juice
• 1 tbsp finely grated orange zest

Instructions

1. In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until the mixture reaches 170°F, stirring occasionally to prevent scorching.
2. In a separate bowl, whisk together granulated sugar and pasture-raised egg yolks until pale and slightly thickened.
3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
4. Return the combined mixture to the saucepan. Cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove from heat. Stir in pure vanilla extract, Galliano liqueur, freshly squeezed orange juice, and finely grated orange zest until fully incorporated.
6. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
8. Pour the chilled custard into an ice cream maker. Churn according to the manufacturer’s instructions until the gelato reaches a soft-serve consistency, about 20-25 minutes.
9. Transfer the gelato to an airtight container. Freeze for at least 2 hours before serving to firm up.

Best enjoyed when the gelato is creamy yet firm, with the orange zest adding a bright contrast to the rich, boozy base. Serve it in chilled glasses with a drizzle of Galliano for an extra decadent touch.

Harvey Wallbanger Milkshake

Mmm, imagine blending the nostalgic flavors of a classic cocktail into a creamy, dreamy milkshake. That’s exactly what you get with this Harvey Wallbanger Milkshake—a boozy, sweet treat that’s perfect for sipping on a lazy afternoon.

Ingredients

• 2 cups high-quality vanilla bean ice cream
• 1/2 cup whole milk
• 1/4 cup Galliano liqueur
• 1/4 cup vodka
• 1/4 cup freshly squeezed orange juice
• Whipped cream, for garnish
• Orange zest, for garnish

Instructions

1. Place the vanilla bean ice cream, whole milk, Galliano liqueur, vodka, and freshly squeezed orange juice into a blender.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and homogenous. Tip: For a thicker milkshake, add more ice cream; for a thinner consistency, add more milk.
3. Pour the milkshake into a chilled glass. Tip: Chilling the glass beforehand ensures your milkshake stays cold longer.
4. Top with a generous swirl of whipped cream and a sprinkle of orange zest. Tip: Use a microplane for finely grated zest that disperses evenly.

Perfectly balanced between sweet and tangy, this milkshake boasts a velvety texture that’s irresistibly smooth. Serve it with a colorful straw and a side of retro vibes for the ultimate throwback experience.

Harvey Wallbanger Donuts

Baking these Harvey Wallbanger Donuts is like bringing a party to your kitchen. You’ll love the boozy kick and the sweet, tangy glaze that makes them unforgettable.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/4 cup Galliano liqueur
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 cup powdered sugar, for glaze
• 2 tbsp vodka, for glaze

Instructions

1. Preheat your oven to 350°F and lightly grease a donut pan with clarified butter.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix the whole milk, lightly beaten eggs, melted clarified butter, Galliano liqueur, fresh orange juice, and orange zest until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender donuts.
5. Pipe or spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
7. While the donuts cool, whisk together the powdered sugar and vodka to create a smooth glaze.
8. Dip each cooled donut into the glaze, allowing any excess to drip off, then set on a wire rack to set.

Unbelievably soft and fluffy, these donuts pack a punch with their vibrant orange flavor and a hint of Galliano. Serve them at brunch with a mimosa for the ultimate pairing.

Harvey Wallbanger Waffles

Now, imagine starting your day with a twist on the classic breakfast waffle, infused with the bold flavors of a Harvey Wallbanger cocktail. You’re in for a treat that’s both familiar and excitingly different.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/4 cup Galliano liqueur
• 1/4 cup fresh orange juice
• 1 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the whole milk, lightly beaten eggs, melted clarified butter, Galliano liqueur, fresh orange juice, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are okay for tender waffles.
5. Lightly grease the waffle iron with clarified butter, using a pastry brush for even coverage.
6. Pour 1/2 cup of batter onto the center of the iron, close the lid, and cook for 4-5 minutes or until golden brown and crisp.
7. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven until all are cooked.

These waffles boast a golden, crisp exterior with a fluffy interior, infused with the herbal notes of Galliano and the citrusy brightness of orange. Try serving them with a drizzle of maple syrup and a sprinkle of orange zest for an extra flavor pop.

Harvey Wallbanger Crepes

Venturing into the world of brunch with a twist? These Harvey Wallbanger Crepes bring a playful nod to the classic cocktail, transforming it into a dish that’s both sophisticated and fun. Perfect for lazy weekends or when you’re feeling fancy.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 1/2 cups whole milk
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 1/4 cup Galliano liqueur
• 1/2 cup fresh orange juice
• 1 tbsp unsalted butter, for greasing
• 1/2 cup whipped cream, for garnish
• Orange zest, for garnish

Instructions

1. In a large mixing bowl, whisk together the sifted flour, milk, lightly beaten eggs, melted clarified butter, sugar, and sea salt until the batter is smooth and free of lumps.
2. Heat a 10-inch non-stick skillet over medium heat and lightly grease with unsalted butter using a pastry brush.
3. Pour 1/4 cup of batter into the skillet, swirling to evenly coat the bottom. Cook for 2 minutes, or until the edges begin to lift from the pan.
4. Flip the crepe using a thin spatula and cook for an additional 1 minute. Transfer to a plate and repeat with the remaining batter.
5. In a small saucepan over low heat, warm the Galliano liqueur and fresh orange juice for 2 minutes, stirring gently.
6. Drizzle the warm Harvey Wallbanger sauce over the folded crepes. Garnish with whipped cream and a sprinkle of orange zest.

Crepes are delightfully thin and tender, with a subtle sweetness that pairs beautifully with the citrusy, herbal notes of the Harvey Wallbanger sauce. Serve them stacked high for a dramatic presentation or rolled with the sauce drizzled inside for a more intimate brunch experience.

Harvey Wallbanger Pudding

Venturing into the world of retro desserts brings us to a boozy, creamy delight that’s making a comeback. You’ll love how the orange liqueur and vodka elevate this simple pudding into something extraordinary.

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup Galliano liqueur
• 2 tbsp vodka
• 1/4 tsp fine sea salt
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup cornstarch
• 1 tbsp unsalted butter
• 1 tsp pure vanilla extract

Instructions

1. In a medium saucepan, combine whole milk, heavy cream, and granulated sugar over medium heat. Heat until the mixture is warm and the sugar has dissolved, about 5 minutes.
2. Whisk in Galliano liqueur, vodka, and fine sea salt until fully incorporated.
3. In a separate bowl, mix pasture-raised eggs and cornstarch until smooth. Tip: Ensure the cornstarch is fully dissolved to avoid lumps.
4. Gradually whisk the egg mixture into the warm milk mixture. Continue to cook over medium heat, stirring constantly, until the pudding thickens, about 10 minutes.
5. Remove from heat and stir in unsalted butter and pure vanilla extract until the butter is melted and the mixture is smooth. Tip: For a silkier texture, strain the pudding through a fine-mesh sieve.
6. Pour the pudding into individual serving dishes. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.

Fluffy and rich, this pudding balances the warmth of vodka with the sweet citrus notes of Galliano. Serve it with a sprinkle of orange zest or a dollop of whipped cream for an extra touch of elegance.

Harvey Wallbanger Tart

Oh, you’re going to love this twist on a classic cocktail turned dessert. The Harvey Wallbanger Tart combines the nostalgic flavors of Galliano, orange, and vodka in a creamy, dreamy tart that’s surprisingly easy to make.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 tbsp ice water
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 large pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup Galliano liqueur
• 2 tbsp vodka
• 1 tbsp orange zest, finely grated
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, pulsing until the dough just comes together.
4. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Chill for 30 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Let cool.
6. In a saucepan, heat the heavy cream and milk over medium heat until just simmering. Remove from heat.
7. In a bowl, whisk together the eggs, sugar, Galliano, vodka, orange zest, and vanilla extract until smooth.
8. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
9. Strain the filling through a fine-mesh sieve into the cooled tart shell. Bake for 25-30 minutes until the filling is set but still slightly wobbly in the center.
10. Cool the tart to room temperature, then refrigerate for at least 2 hours before serving.

Flaky, buttery crust meets a silky, boozy filling with bright citrus notes in every bite. Serve each slice with a dollop of whipped cream and a sprinkle of orange zest for an extra touch of elegance.

Harvey Wallbanger Macarons

Oh, you’re in for a treat with these Harvey Wallbanger Macarons! They’re a playful twist on the classic cocktail, packed with vibrant flavors and a dreamy texture that’ll make your taste buds dance.

Ingredients

• 1 3/4 cups confectioners’ sugar
• 1 cup almond flour, finely ground
• 3 large pasture-raised egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp orange extract
• 2 tbsp Galliano liqueur
• Orange gel food coloring

Instructions

1. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. Sift together the confectioners’ sugar and almond flour into a large bowl to ensure a smooth macaron shell.
3. In a separate bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, then increase to high speed until stiff peaks form.
4. Gently fold in the vanilla extract, orange extract, and a few drops of orange gel food coloring into the egg white mixture for a vibrant hue.
5. Carefully fold the dry ingredients into the wet ingredients in three additions, using a spatula to maintain the mixture’s airiness.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them 2 inches apart.
7. Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 minutes until a skin forms on the surface.
8. Bake for 18 minutes, rotating the pans halfway through. The macarons are done when they peel away from the parchment without sticking.
9. While the macarons cool, brush the flat side of half the shells with Galliano liqueur for that signature Harvey Wallbanger flavor.
10. Pair the brushed shells with unbrushed ones to form sandwiches. Let them mature in the fridge for 24 hours for optimal texture.

Now, these macarons boast a crisp shell with a chewy interior, infused with the sweet, herbal notes of Galliano and a citrusy orange punch. Serve them on a vintage cocktail tray for a retro-chic dessert experience that’s sure to impress.

Harvey Wallbanger Chocolate Mousse

Venturing into the world of desserts, you’ll find this Harvey Wallbanger Chocolate Mousse to be a delightful twist on the classic. It’s creamy, boozy, and just the right amount of sweet, making it a perfect treat for any occasion.

Ingredients

• 6 oz high-quality dark chocolate, finely chopped
• 3 pasture-raised eggs, separated
• 1/4 cup granulated sugar
• 1/4 cup Galliano liqueur
• 1/2 cup heavy cream, chilled
• 1 tbsp orange zest, finely grated
• Pinch of kosher salt

Instructions

1. Melt the dark chocolate in a heatproof bowl over simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
2. In a large bowl, whisk the egg yolks with sugar until pale and thickened, about 3 minutes. Gradually whisk in the Galliano liqueur and orange zest.
3. Gently fold the melted chocolate into the egg yolk mixture until fully combined.
4. In a separate bowl, beat the heavy cream to soft peaks. Fold into the chocolate mixture in two additions, being careful not to deflate the cream.
5. In another clean bowl, whisk the egg whites with a pinch of salt to stiff peaks. Carefully fold into the chocolate mixture until no white streaks remain.
6. Divide the mousse among serving glasses and refrigerate for at least 4 hours, or until set.

Best enjoyed chilled, this mousse boasts a velvety texture with a rich chocolate flavor, accented by the subtle warmth of Galliano and the bright note of orange zest. Serve it with a dollop of whipped cream and a sprinkle of orange zest for an extra touch of elegance.

Conclusion

Now that you’ve explored these 24 delicious Harvey Wallbanger recipes, there’s a flavor for every occasion waiting to be tried. Whether you’re a seasoned mixologist or a curious home cook, these recipes promise to add a splash of fun to your gatherings. Don’t forget to leave a comment with your favorite, and if you loved this roundup, share the joy by pinning it on Pinterest. Cheers to your next culinary adventure!

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