Spiked Sweets

Who doesn’t love booze infused desserts? I mean, two sweet escapes warped  into one. Here in Hawaii, we have the decadent rum soaked bread pudding at Formaggio Wine Bar, the triple sec spiked chocolate souflee at Brasserie Du Vin and the liquor laden tiramisu at Capische. Spirited soaked sweets can be the perfect end to a romantic meal and drunken desserts certainly liven up any party. Actress Laura Linney famously stated on her workout blog, “I’m just having desserts & liquor.” Sounds good to me. And, with the introduction of boozy whipped cream we can spike almost anything in the convenience of our own homes.

Alcohol-infused whipped cream is the latest fad to hit local liquor stores. The product, called CREAM, has a 15 percent total alcohol content and comes in a variety of flavors including vanilla, chocolate, raspberry and cherry. It’s whipped cream with a kick and well, just goes to show that innovation in business is alive and also kicking.

CREAM, has about three times the percentage of alcohol by volume that’s in beer and is offered in six sweet flavors. At $12.99 a can, it’s a little more costly than the standard grocery store whipped delight. But, CREAM is so versatile. Add it to your favorite cocktail, pie, ice cream sundae or coffee. And just like Reddi-wip, it’s also quite tasty straight from the can.

website for over 100 “CREAMology” crafted cocktail recipes like the Chocolate-Mint CREAMtini and the Peanut Butter and Jelly.

The crème de la crème confectionary sensation, CREAM offers simple pleasures of the traditional whipped cream with grown-up boozy benefits.

CRÈME RECIPES

Chocolate-Mint CREAMtini

  • 1 oz Vodka
  • ½ oz white crème de menthe
  • ½ oz white crème de cacao
  • Chocolate CREME

Pour ingredients into shaker filled with ice, then pour into a chilled martini glass. Garnish with chocolate stick and mint sprig. Top with chocolate CRÈME.

Peanut Butter and Jelly

  • 1 oz Frangelico hazelnut liqueur
  • 1 oz black raspberry liqueur
  • Raspberry CREME

Pour ingredients into a stainless steel shaker over ice and shake until completely cold. Strain into an old-fashioned glass, top with Raspberry CREAM and voila, Classic PBJ!

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