is the world's first Chocolate Martini Slushie.
It all started with this
which is a homemade chocolate liqueur that Andy made a few weeks ago. It steeps/infuses/whatever for a while, then using a coffee filter, you're supposed to drain/strain/whatever the cocoa powder out of the vodka
which takes longer than 24 hours--I'll let you know how long if we ever get there. Some of it has drained out, leaving us with this
which is a legal chocolate liqueur. A smarter person might have used this to make a chocolate martini, but I thought if I scooped some of the it would speed things along. And it probably did. However, when mixed with a bit of vodka and shaken with ice, it produced a thick & revolting martini, and the whole reason for a chocolate martini over say, a gin martini, is to NOT have a revolting drink.I tried adding a little sugar syrup...it didn't get any better. A few drops of vanilla....still revolting. But I had my heart set on chocolate tonight, so I dug out the blender, a lot of ice, a frozen banana and the natural peanut butter just in case, and......
the only alcoholic drink containing peanut butter that I am aware of. It's drinkable, but pretty weird, let's face it. It does get better after a few sips, but that could just be the alcohol kicking in.A woman in need of chocolate knows no bounds.....
3 comments:
The photo makes it look amazing.
Entries such as this are why I'm including you in my 'blogging fabulousely' meme. The good part is, I won't be offended if you don't participate, or if you do participate and leave out my blog (an anemic, neglected little thing).
I was memed by someone I like, so I want to respond, and I'm listing blogs that I read regularly and provide the most information/entertainment. But I don't want other people to feel compelled to participate.
the blog you're being memed from is http/feraljane.blogspot.com/
I'm really enjoying the year of unprocessed food, btw.
So, to hurry this along (and avoid souring/evaporation of alcohol, and possibly the faster aquisition of an acceptable chocolate martini), you need a pressure differential. Either by applying pressure to the stuff above the filter, or by creating a vacuum below it. The vacuum thing might cause the alcohol to evaporate, too, especially if you get a good one, so I'm thinking you maybe need one of these. And you're done. ;)
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