Boozy desserts.
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Anonymous
| Is it possible to actually feel the effect of the alcohol? If so, what’s the point? |
Anonymous
| I don’t think the point is to feel the effect. I think it’s just a flavor thing. I like rum cake, because of the flavor. I can’t really think of many other desserts with alcohol. At any rate, I think the point of any dessert with alcohol would be the flavor, not woo hoo ahhhmmm drunnkkk. |
Anonymous
| The effect of the alcohol would depend on whether it has been partially cooked off in the process of making the dessert. Boozy trifle and milkshakes? All the alcohol is still there. Rum cake? Whatever is used in the batter is partially cooked off, any used in the glaze is still in there. |
Anonymous
The flavor is the point. |
Anonymous
Yes, and if you do not want the alcohol, you can use rum extract. It's not as good, IMO, but I feel that way for all extracts. |
Anonymous
The flavor and the longevity that alcohol gives the dish, in some cases. Think fruit cake - lasts for weeks or months, because it is soaked in liquor. |
Anonymous
| I find the boozy milkshakes at Tower Oaks Cydes to be delicious at happy hour on a hot, muggy DC summer day! |