Alcohol-Infused Desserts for the Holidays
Not only do consumers tend to drink a bit more during the holidays, many like to find ways to increase their holiday spirit by infusing desserts with their favorite alcohols. From baked goods to indulgent drinks, confections of all kinds can be turned into night caps when soaked in liqueurs and combined with spices. Consumers will enjoy the added warmth and elevated flavor of alcohol-infused desserts, and Advanced Biotech takes a look at the festive spirits at the tops of their lists.
Rum is a liquor made by fermenting then distilling sugarcane molasses or sugarcane juice. Aged in oak barrels, most rum is produced in the Caribbean and can range in color from clear to dark brown. Soaked into Bundt cake, added to eggnog, and laced in fruit turnovers, rum pairs well with festive spices like cinnamon, clove, and ginger and makes a welcome addition to many sweet holiday confections.
Bourbon whiskey is a type of American whiskey that is barrel-aged and made mostly from corn. Characterized by tones of vanilla, oak, caramel and spice, bourbon plays perfectly with everything from brownies to bread pudding, and many enjoy pairing it with salted caramel to make a sweet and salty sauce that is the prefect topping for everything from ice cream to French toast.
Often featuring vodka, rum, or brandy as a base ingredient, fruit liqueurs are sweet distilled spirits made from macerated and fermented fruits such as raspberry and orange. Naturally sweet, tangy, and vibrant, fruit liqueurs are the perfect way to liven up chocolate desserts or enhance the flavors of fresh fruits. Trifles and parfaits are the perfect confection to pair with fruit liqueurs, and more mature dishes like poached pears and spiked cherries will benefit from the added extra kick of flavor.
Sweet, spicy, and fruity, alcohol-infused desserts awaken the senses and create that warm, fuzzy holiday feeling that is sure to make for a memorable holiday season.