What Your Thanksgiving Desserts Really Want: Angostura Whipped Cream

Joe Sevier
·3 min read

A few years ago, I was talking Trinidadian home cooking with Donna Wyke-Reece, owner of Fantastic Kitchen Studio, a cooking school in Port of Spain. That conversation eventually led to locally made products, including, of course, Angostura bitters. Wyke-Reece told me that it’s second nature for many Trinbagonians to sprinkle a few dashes of the classic cocktail seasoning into any stew or braise they have bubbling away on the stove. And then she hit me with Angostura scrambled eggs. I’ve been thinking about them ever since.

This is not a story about Angostura eggs, though. It’s a story about Angostura whipped cream, but they’re kind of related, so stick with me. With Wyke-Reece’s hot tip in mind, I took to the kitchen to make a scrambled egg breakfast. You know where this is going—I whisked a few dashes of Angostura into those eggs just before pouring the mix into a hot pan of melted butter. Reader: They were great. The flavor of Angostura bitters is herbal with a background of warm spices. The eggs tasted somewhat like an herb-laden omelet. And, of course, the Angostura introduced a touch of bitterness that was a great counterpoint to the richness of the eggs.

Angostura Bitters

$8.00, Kroger

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The same lesson applies to everyone’s favorite Thanksgiving pie topping: freshly whipped cream. Adding a windfall of concentrated spice—plus a touch of bitterness—in the form of aromatic cocktail bitters makes the flavor of any cream and sugar cloud a little more complex. You can use Angostura in conjunction with vanilla extract, or go full tilt and use bitters instead of vanilla. (If you really want to taste the bitters, I urge you to try a version without vanilla at least once.)

I realize this is asking a lot of true whipped cream fans—people who could eat a bowl of the stuff as dessert, not just dessert topping. I count myself among you. But I promise, the spiced nature of Angostura bitters makes it a natural partner for sweet potato pie, pumpkin pie (especially bourbon pumpkin pie), pecan pie, apple pie, and nearly any pie (or stunning-but-easy tart) you’d serve for the upcoming holiday.

Sweet potato pie, meet your new best friend, Ango whipped cream.
Sweet potato pie, meet your new best friend, Ango whipped cream.
Joseph De Leo

To really get the most out of the combination, don’t be shy. For four servings of Angostura whipped cream, pour ½ cup chilled cream into a bowl, add 1 to 2 teaspoons light brown sugar (white sugar is fine, too, but brown adds a little something extra) and about 12 dashes Angostura bitters. Whisk the mixture until it thickens enough to scoop and dollop. Spoon over each slice of pie—or a warm brownie, a holiday ice cream sundae, or anything else that might be enhanced by warm spice and fluffy sweetened cream.

And the next morning, if you’re convinced enough to add a few dashes to your scrambled eggs, drop me a line and let me know what you think.

Originally Appeared on Epicurious