How about a dessert pairing worthy of all that “adulting” you have been doing lately?
Warm molten chocolate cake with warm Irish coffee (dead rabbit recipe). The rich chocolate in the molten cake pairs well with the subtle spiced sweetness of the whiskey kissed warm coffee.
Heat the Molten Chocolate Cake for approx. 30 seconds prior to serving. The top should look like a puddle of liquid that when cut into will gush out unleashing smooth, rich chocolate goodness!
Ingredients: 2 2/3 oz (4 parts) Hot coffee, 1 1/3 oz (2 parts) Irish whiskey, 1 tsp. Brown sugar, 1 oz (1½ parts) Fresh cream
Preparation: Heat the coffee, whiskey and sugar; do not boil. Pour into glass and top with cream; serve hot.
Drinkware: Irish coffee mug
Lively, tart and creamy our Lemon Bars pair wonderfully with a crisp white wine or Champagne.
Champagne cuts the sweetness of the dessert and cleanses the palate.
Serve the lemon bar chilled with a side of fresh berries and sprinkled with fresh powdered sugar over the bar and plate.
Chilled Champagne with a strawberry perfects this pairing. Great for brunch.
The polyphenols in the dark, rich chocolate of our Flourless Chocolate Cake mirror those in wine and give both a somewhat bitter taste. Although, when paired well, it makes for an awesome balance combination.
Polyphenols are also the part of the chocolate that gives you all the health benefits.
Serve our Flourless Chocolate Cake with cocoa quenelles and sporadically placed berries.
Pair with your favorite Chianti or Petite Sirah.
The warm spices and apple in your housemade, warmed cider will compliment the Madagascar vanilla and salted caramel in our Salted Caramel Vanilla Crunch Cake.
Other dessert option:
Original Xango™ and Hot Cider pair well. The cinnamon on outside will pair well with hot cider. Also paired with an apple compote.
Checkout PopSugar for their top 10 spike cider recipes.