Ingredients:

  • 2 oz premium vodka
  • 2 oz Baileys Irish Cream
  • 2 oz coffee liqueur
  • 1.5 cups frozen unsweetened almond milk cubes
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 tsp pure vanilla extract
  • 1 tsp dark chocolate (85% cocoa), for grating
  • 1 tsp sugar-free chocolate syrup

Instructions:

  1. Prep the glasses. Drizzle the 1 tsp sugar-free chocolate syrup inside two chilled glasses in a swirl pattern. Note: Chilling the glass helps the syrup grip the sides.
  2. Add liquids. Pour the 2 oz premium vodka, 2 oz Baileys Irish Cream, and 2 oz coffee liqueur into the blender base.
  3. Introduce the body. Spoon in the 1/4 cup plain non fat Greek yogurt and the 1/2 tsp pure vanilla extract.
  4. Add the frost. Drop in the 1.5 cups frozen unsweetened almond milk cubes. Note: Don't overfill the blender; work in batches if doubling.
  5. Pulse first. Hit the pulse button 5-6 times to break up the large chunks. Cook 15 seconds until the motor sounds consistent.
  6. High speed blend. Switch to high speed and blend for 20-30 seconds until the mixture looks like soft serve ice cream.
  7. Check consistency. Stop the blender and stir with a long spoon to ensure no hidden cubes remain.
  8. The first pour. Divide the mixture evenly between the two prepared glasses.
  9. Garnish and finish. Use a microplane to grate the 1 tsp dark chocolate over the top. Bake 0 mins until the chocolate dust covers the surface.
  10. Serve immediately. Hand it over before the frosty sizzle of the cold air disappears from the glass surface.