With cocktail parties, football tailgates, and endless family feasts, the end of the year is rife with opportunities to try some seasonal tipple. But you don’t need a glass to enjoy a holiday buzz.
Adding alcohol to desserts is a traditional way of adding flavor. The alcohol in additions like beer or spirits evaporates when a dessert is prepared with heat, leaving just the taste. The amount of alcohol left in the finished desserts depends on the length and degree of the cooking process. But to get an idea of the flavors possible, The Daily Beast combed through piles of holiday dessert recipes to figure out which used the most alcohol per batch.