[Photograph: Robyn Lee]
3/4 cup whole milk
3 tablespoons unsweetened cocoa powder
2 cups chocolate ice cream (about 12 ounces / 4 medium scoops)
1/2 cup mint chip ice cream (about 3 ounces / 1 medium scoop)
1 ounces peppermint schnapps or ULLR Peppermint Cinnamon Schnapps
1 ounce blanco tequila
16 Thin Mint cookies, plus additional for garnish
Garnish: whipped cream and crumbled Thin Mints
Add milk and cocoa powder to a blender and blend until well mixed.
Add chocolate ice cream and mint chip ice cream, mint schnapps, tequila, and Thin Mints to blender. Purée until smooth. Divide between serving glasses. Garnish with whipped cream and crumbled Thin Mints.
Archive for the ‘Tequila’ Category
Yields 24-30 Strawberry Margarite Jello Shooters
Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
Use a huller or apple corer to empty out the strawberry.
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.
1 box Strawberry Jell-O, 3oz.
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt (OR sugar) for garnish
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.