There are few things in this world as satisfying as a well-made dessert, but the best desserts are the ones that can get you a bit tipsy as well. Whoever was the genius that decided to incorporate alcohol into food preparation – we salute you! Here are a few of our favourite boozy desserts that we recommend you try as soon as possible.
Rum Baba
This yummy yeast cake originated in France, although some of its most delicious variants hail from Eastern Europe. The word “baba” itself is Slavic and is a sort of nickname for grandma or old lady. Some pastry chefs get all fancy with its appearance, but the typical baba looks like a giant champagne cork. The ingredients couldn’t be simpler – eggs, milks, butter, flour, yeast, sugar and, you guessed it, rum. The level of soakage is really up to you – just as long as you don’t drown it and ruin the cake itself. It also goes very well with Chantilly cream or creme fraiche.
Crêpes Suzette
Crêpes Suzette is delightfully flamboyant, given that it’s just pancakes. There are endless tales of where this delightful dessert was first created, though the most popular fable is that Rockefeller’s chef Charpentier made this dish for the Prince of Wales, who asked the chef to name it after one of the other diners in his party – a young French girl named Suzette. Whoever the muse Suzette may have been, there’s no denying that this dessert is an absolute delight.
So what makes it so fun? Why Cointreau of course! Or any other orange based liqueur really. Just make sure it’s got a high enough alcohol content – an orange Bacardi Breezer won’t do the trick. It’s become quite the show stopper since the alcohol is often set ablaze when the dish is served – so handle with care! If anyone isn’t a fan of Christmas pudding, this is the perfect alternative that won’t deprive guests of the pageantry!
Tiramisu
Step aside, French desserts, because the Italians have also nailed the ultimate combination of indulgent tipple. The best thing about Tiramisu is that the choice of alcohol you choose is really up to you. The traditional ingredient is sweet red wine, like Marsala, or sweet rum. But there have been many variations that opt for brandy or whisky. Since the flavour profile also features caffeine, you could even play around with something more exotic like Kahlua.
Colonel
A lesser known dessert and an excellent choice if you’re trying to watch the calories or follow a more restrictive diet, since it’s gluten free and vegan. The Colonel is actually more of a digestif as opposed to a fully fledged dessert, but one that tastes equally glorious. Plus, if you’re not a whizz in the kitchen, then this treat couldn’t be easier to make – it’s literally sorbet and vodka. Traditionally, it’s lemon sorbet, but depending on what you’re in the mood for, you could really go for anything.
The combination of lemon and lime sorbet is particularly refreshing, particularly if you grate in some zest and serve with fresh mint. The crucial thing to get right here is the vodka – you don’t want to add too much, as it will overwhelm the flavour, but most importantly – don’t skrimp and serve the cheap stuff. Dish is a dish to satisfy, not make you wince or get you hammered. You want to go for a smooth, velvety brand like Grey Goose or Belvedere.
Whether you want to try making one of these at home or order a luxe version at a restaurant, we hope you thoroughly enjoy every mouth watering spoonful – bottoms up!
