Friday, March 18, 2016

Thinking of Drinking: Carrot Cake-tail

This Easter, add a little alcohol to your dessert.  I'm always a fan of festive cocktails and Easter is no exception.  I'll be making my Aunt Linda's Award Winning Carrot Cake, but I thought I'd have a little fun and make these Carrot Cake-tails as well.  It will be the perfect welcome treat as my guests arrive.  Bottoms up! 

1 part vodka(vanilla or original)
1 part Diep 9 Vanilla
1 part carrot cake simple syrup (recipe below)
1/2 part cream
Garnish:  crumbled pecans, whipped cream cheese icing (recipe below) and dash of cinnamon

Pour the first 3 ingredients into a shaker full of ice.  Strain into shot glasses.  Top with garnishes.  One, two, three, shoot.  Yum!

Carrot Cake Simple Syrup

2 cups sugar
2 cups water
1/2 cup pureed carrot
1 cinnamon stick
Dash ground ginger
Dash nutmeg
1 teaspoon whole cloves
Combine water and sugar in a small saucepan and bring to a simmer over medium heat.  Stir until sugar dissolves and then remove from heat.  Add other ingredients and cool.  Store in a clear glass bottle or jar with a tight fitting lid in the refrigerator.  Stir and strain before serving. 

Whipped Cream Cheese Icing

8 ounces cream cheese (room temperature)
1 cup sugar
Dash salt
1 teaspoon vanilla
1 1/2 cups heavy whipping cream

Whip cream until stiff peaks form and set aside.  In a large bowl, beat cream cheese, sugar, salt and vanilla together until smooth.  Fold in whipped cream.


Trevor Burroughs said...

Try using the Three Olives Cake flavored Vodka in this.

Capital Cooking Show said...

Not a bad idea