What’s making us happy this week.
Sugar plum fairies are flying this way to coat you in crystals of sweetness (and some booze). Don’t drink that! It turns out the sarsaparilla you’ve been drinking? It’s all wrong. Indian sarsaparilla (not the common Mexican one) is nirvana. Try it in the Everything Nice concoction at coffee bar Wormhole in Chicago’s Wicker Park. It’s velvety and chai-like, combining sugar, ginger root, mulling spices, and a dose of wintergreen (a shrub that chewing gum has made famous). The Everything Naughty punches up the original with a shot of espresso. Photo courtesy The Wormhole via Facebook
A store dentists probably despise. Dylan’s Candy Bar on Miami Beach’s Lincoln Road is an emporium of sweet, sweet love. Candy is the ruler here. Candy buttons, sour watermelon slices, and whirly lollipops are just a few of the choices. Beyond the candy shop, though, there’s the menu. On it are creatively repurposed items such as dessert pizzas and adult libations, like a martini with Pop Rocks and a mojito garnished with purple Nerds. A bread dough that’s magically delicious. Once in a while you may spot “kouign-amann” on a pastry menu (pronounced queen ah-mahn). This buttery and sugary pastry of Breton origin is not to be missed, especially at b. patisserie. There, pastry whiz Belinda Leong has mastered it. Leong has even given it a holiday upgrade, adding gingerbread, eggnog, and chocolate peppermint. Anywhere else that might be tacky, or too much. Not here. Photo courtesy B. Patisserie via Facebook
It’s the cookie monster with a delivery. What would you think if we told you that you can have cookies delivered right to your hotel room door?Not any cookie, mind you. But Phoenix’s Urban Cookies. While the family-run business is known for its Dark Chocolate Walnut cookie, the bakers have since diversified into doughnuts, cakes, bars, and cupcakes. The Holiday Cupcake Quartet is just right for the season: eggnog, hot cocoa, lemon raspberry pistachio, and chocolate peppermint. Photo courtesy Urban Cookies via Facebook