For Holiday Desserts, Ditch the Vanilla and Raid Your Liquor Cabinet Instead

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Add a little splash from your favorite bottle.

“So many dessert recipes call for vanilla that it is like salt for dessert,” notes late pastry chef Gina DePalma in. “But sometimes it doesn’t have a place and can muck up things.” As the holiday season comes barreling in, I urge you to reclassify that ubiquitous bottle of vanilla as one of, your bread puddings, your trifles, tortes, and tarts. This year let’s look to the liquor cabinet for a glorious range of flavoring options.

Let’s back up a bit and consider why vanilla is so frequently used in pastry and baking in the first place. Vanilla extract is an alcohol-based product made by combining a high-proof neutral spirit with the dried, cured, and fermented bean-filled pod of the vanilla orchid—usually vanilla planifolia, vanilla tahitensis, and sometimes vanilla pompona.

 

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UNSUBSCIBE is all I can think when I saw that hideous bottle 🤮🤮

my vanilla is about 99.9999 per cent vodka. It belongs in the liquor cabinet.

Yeah I know but it’s only you and the popo

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