Say adios to those over-the-top milkshakes of 2016 and say hello to spaghetti doughnuts! These seven sweet and savory treats are anything but ordinary and give classic confections a run for their money. While most originate in New York City, you can bet that if they get re-grammed enough, they’ll be making appearances elsewhere in the US.
From a fresh fruit-filled Filipino dessert to a succulent-inspired cake, these are the dessert trends everyone will be talking about in 2017.
Spaghetti doughnut
Spaghetti doughnuts are a hybrid of the popular Neapolitan dish, spaghetti pie, resulting in a baked pasta dish made from spaghetti, eggs and plenty of cheese, and the classic American doughnut.
Available at Smorgasburg food festival in New York City, these spaghetti doughnuts from Pop Pasta come in a variety of flavors, including red sauce, carbonara, mac and cheese and Bolognese. This portable pasta can be eaten on the go, perfect for a picnic in the park or day at the beach.
Because nothing ushers in bikini season quite like a doughnut made of pasta, right?
Succulent cake
Succulent and terrarium cakes are blowing up on Instagram and for good reason. Search the hashtag #SucculentCake and kiss your to-do list goodbye, because you’re in for hours of scrolling pleasure.
These mesmerizingly intricate cakes resemble lush desert gardens and are almost too pretty to eat. Check out Molly’s Yeh’s succulent-inspired cake flavored with rose water and cardamom — it’s stunning and looks equally tasty.
Pizza cake
One trailblazing couple decided to forgo the traditional wedding cake on their big day in favor of something they mutually prefer: pizza.
Four tiers of cheesy goodness were decorated with edible flowers and basil leaves and topped with the traditional bride and groom cake topper.
Pizza dreams do come true! #WeddingGoals
Alcoholic ice cream
Kill two birds with one stone this summer with alcohol-infused ice cream from Tipsy Scoop in New York City.
These spiked scoops come in deliciously boozy flavors like strawberry rhubarb bourbon, chocolate stout and pretzel and mango margarita sorbet.
This 21-and-over establishment calls itself an “ice cream barlour” and offers scoops containing up to 5 percent ABV. Call a sitter tonight, because Mom and Dad are getting ice cream-wasted!
Purple raindrop cake
Smorgasburg is like an incubator of head-shakingly bizarre food trends.
Take the raindrop cake, for example — an odd-looking Japanese dessert that resembles a giant raindrop (or a jiggly blob). The latest version is made from purple yams, giving it that brilliant hue.
Available from Raindrop Cake at Smorgasburg in New York City.
Shaved snow
Shaved snow is so hot right now.
Wooly’s in New York City makes their version by taking a block of ice made with low-fat milk and shaving it very finely to create a texture similar to freshly fallen snow.
Top yours with cereal flakes, mochi and sea salt leche. Shaved snow will run you about $9, though — not as cheap as the real stuff.
Halo-halo
This bright, sweet treat is loaded with fresh fruit and might even be considered healthy(ish)!
Halo-halo, which in English means “mix mix,” is a popular dessert from the Philippines comprised of layers of granola, diced mango, semi-sweetened black beans, berries and ube (purple yam) ice cream topped with mini tapioca balls, diced dragon fruit, coconut milk and toasted coconut flakes.
New York City’s Ube Kitchen‘s version is served in a hollowed-out dragon fruit. You’re going to want to ‘gram this one too.
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