With National Dessert Day approaching on October 14 and the holidays on the horizon, desserts and dessert cocktails will be creeping onto your menus.
Cater to consumers' desire for indulgence with these dessert recipes!
Dessert Recipes
Szechuan Strawberry Shortcake Pop
Ingredients:
Szechuan Italian Meringue:
50 g. sugar (1)
120 g. egg whites
200 g. sugar (2)
60 g. water
5 g. ground Szechuan peppercorn
Semifreddo:
300 g. The Perfect Purée Strawberry Puree, thawed
280 g. Italian meringue
380 g. heavy cream
Strawberry Crunch:
200 g. Tastecraft Freeze-Dried Strawberry Slices
200 g. crushed vanilla wafer cookie
4 g. salt
Directions:
Szechuan Italian Meringue:
- Heat sugar (2) and water in small sauce pot on medium heat. Place egg whites in stand mixer bowl with whip attachment. When sugar mixture reaches 125F begin to whip whites on medium speed and slowly sprinkle in sugar.
- When sugar mixture reaches 135F, carefully and slowly stream hot sugar into whites while mixing on medium/low speed.
- Once sugar is added, sift in the ground Szechuan peppercorn and continue to whip on medium/high speed for 6-8 minutes or until metal bowl is cool to touch.
Semifreddo:
- Whip cream to medium peak and set aside in a large mixing bowl.
- Add strawberry purée and Italian meringue to whipped cream and gently fold the mixture together.
- Spoon semifreddo into mini popsicle molds and freeze for at least 4 hours or overnight.
Strawberry Crunch:
- Combine crushed cookies, freeze-dried strawberries and salt in a food processor and pulse to an even crumble.
- Dip and press frozen semifreddo pops into crumble, coat thoroughly and enjoy.
Milk Chocolate Almond & Lime Cookies
Ingredients:
1 oz. The Perfect Puree of Napa Valley Lime Zest, thawed
6 oz. milk chocolate
1 oz. unsalted butter
1 egg
3 oz. granulated sugar
1 oz. lime juice
4 oz. all-purpose flour
1/2 tsp. baking powder
Directions:
- Melt the milk chocolate and butter together over a double boiler or in the microwave.
- Whisk together the egg, sugar, lime juice, and Lime Zest.
- Blend into the melted chocolate and butter mixture.
- Sift together the flour and baking powder.
- Blend into the rest of the ingredients to form a dough. It will be loose.
- Cover with plastic wrap touching the surface and chill for at least 4 hours.
- Scoop into 1 oz. portions and roll in powdered sugar.
- Place on a lined sheet tray and press a little cluster of sliced almonds on the top.
- Bake at 325°F 12-15 minutes until the centers feel set.
Dessert Cocktail Recipes
Hatozaki Matcha Eggnog
Ingredients:
1.5 oz. Hatozaki Finest Whisky
30g White bean paste
2 Tablespoons Matcha powder
1 Whole egg
Directions:
Combine all ingredients apart from the whisky in a large bowl.
Gently whisk until all are mixed and pour in the whisky.
Gently stir then pour into a cocktail shaker.
Add ice cubes and shake until the tin is frosted.
- Double strain into either a rocks glass or a coffee cup
Kraken Creamsicle
Ingredients:
1.5 oz Kraken Gold Spiced Rum
.75 Heavy Whipping Cream
.25 oz Orange Liqueur 1 oz Egg White
Splash of orange soda
Directions:
Add all ingredients to a mixing tin and shake viciously with ice.
Fine-strain into a chilled cocktail glass.
Garnish with a dehydrated orange wheel.
Brandy Alexander
Ingredients:
2 oz Rémy Martin VSOP
1 oz dark crème de cacao
1 oz heavy cream
Directions:
- Chill the glass – place a coupe in the freezer or pack with ice, discarding the cubes just before serving.
- Combine cognac, crème de cacao and cream in a cocktail shaker filled with clear ice.
- Shake vigorously until the shaker tin is frosted and the mixture feels luxuriously silky.
- Strain through a fine strainer into the chilled coupe to preserve its creamy texture.
- Garnish your cocktail with a light dusting of fresh, grated nutmeg to release warming spice aromas.
MXXN Kentucky Oak Apple Crisp
Non-alc, THC-infused cocktail
Ingredients:
1 oz MXXN Kentucky Oak
.5 oz fresh lemon juice
.5 oz apple crisp simple syrup
2 oz apple cider
Directions:
- Add all ingredients to a shaker and add ice.
- Shake, pour, and enjoy the glow!
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