Edit Module
Edit Module
Edit Module

Chicago’s Boozy New Dessert Trend

LET ME DRINK CAKE: From Jameson-infused ice cream to chocolate rum balls, these alcohol-laced sweets are the latest trend in dining.

(page 2 of 5)

Bread pudding at Cape Cod Room

140 E. Walton Pl., 312-787-2200
Dessert: Bread pudding with Bailey’s custard and brandied cranberries ($10)
Sous chef Christina Schubert plumps dried cranberries with brandy and sprinkles them into a Bailey’s-flavored pudding that uses housemade baguettes. “Some of the alcohol content dissipates during baking, but the extra shot of Bailey’s kicks it up,” Schubert says. A side of nonalcoholic vanilla crème anglaise is served alongside.
Blood alcohol level: .05
Verdict: The alcohol is there but wimpy—like the guy in high school who didn’t have the cojones to ask me to dance.

NEXT: The Gage’s Trifle »


Edit Module


Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Edit Module