Vodka Chocolate Milkshake Martini

Vodka Chocolate Milkshake Martini

Vodka Chocolate Milkshake Martini

Bartender: “Double OG, what drink would you prefer?”
Double OG: “Vodka Martini. Milk shaken, not stirred. Make it chocolate.

Excuse my James Bond reference, but I couldn’t resist the urge. I must admit now that my knowledge of cocktails is pretty shaky because I don’t really drink. But recently, I had a gelato vodka martini at Sugarland in Chapel Hill that inspired me to make my own. The result speaks for itself.

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Ice cream is a mixture of four components. It is 50% air, 30% ice, 15% unfrozen matrix, and 5% fat. To get the components to the correct ratio at the serving temperature (between 7°F and 14°F), ice cream manufacturers use recipe formulas that get the ice cream to the desired freezing point depression.

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This is where we as vodka milkshake martini makers run into difficulty. The ratio of solutes to solvent creates the freezing point depression, however, because we area adding alcohol, a solute that influences the freezing point depression a great deal, we could end up with martini chocolate milk very easily.

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We want vodka, but we also want a milkshake. How do we rectify this conundrum? The answer is ice. Ice lowers the temperature of the milkshake, which returns it to a milkshake consistency. For this approach to work, we have to also make sure the rest of the ingredients are in their proper ratios. I would not recommend altering this recipe to a great extent. Adding more alcohol could have major implications for the consistency of this drink.

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Ingredients

Chocolate ice cream- 3 cups
Vodka- 5 oz
Irish Cream/ chocolate liquor- 2 oz
Chocolate chips (melted)- 2 oz
Ice cubes- 4

Directions

Combine the ice, ice cream, vodka, Irish cream, and melted chocolate in a blender. Blend until thoroughly incorporated.

Makes 6 servings