From the Cupshake in Salt Lake City to the Cookie Shot in New York City, drinkable desserts are pouring on to the retail bakery and cafe scene across the country. 

 

“Who doesn’t love cake and ice cream?” explains Megan Faulkner Brown, owner of Utah-based The Sweet Tooth Fairy Bakery, where they sell cupcakes and ice cream at all 11 locations in Utah, Arizona and Florida.

 

Several years back, Brown found a special blender that can mix whole cupcakes with vanilla ice cream in seconds, and a successful new product was born. 

 

“Whenever someone comes in and orders one, whoever is in line behind them immediately wants one, too,” Brown says. “When they see the process, they just want to get a Cupshake. It’s a fun product to offer.”

 

Common blends include their Oreo cookie and cream cupcake with vanilla ice cream (a big hit during the summer months), but Brown says one of her favorites is their apple pie cupcake (a great fall flavor) in a Cupshake. “It’s amazing.” 

 

Dominique Ansel introduced his now famous Cookie Shot two years at his Soho bakery in Manhattan, New York City. The acclaimed pastry chef took flavors up a notch by using local milk cold-infused with vanilla beans as the refreshing drink inside a shot glass made entirely of chocolate chip cookie. He uses a combination of milk chocolate chips (38 percent cocoa) and dark chocolate chips (82 percent cocoa) in his cookie formula, and bakes the dough after forming each cookie in a shot glass mold.

 

Dominique Ansel Bakery serves warm Cookie Shots every day starting at 3 p.m., during a time when the ovens in their small bakery are mostly free. There’s a special coating inside the prevent the milk from leaking.

 

The lesson here is that any bakery can partner with a local restaurant to create your own unique drinkable dessert that is sure to be on trend and give your bakery great exposure.