Day 3 of the Let’s Get Blitzen: Cocktail Advent Calendar brings us Frosty the Barista Snowman.
I know that winter warmers are a popular cocktail choice during the holiday season but sometimes you just want to sip something frosty out of a beautiful martini glass, preferably rimmed with a fresh dusting of cocoa.
This drink takes cold brew to another level by popping the chilled coffee and Kahlua combination into an ice cube tray and letting it freeze up before blending with cream and vanilla vodka.
The good news is that because you’re going to be making this boozy coffee creation for yourself or guests, you probably know how to spell their names, unlike most baristas I’ve met in my life.
“Yvonne” is astonishingly hard for most baristas. If I had a dollar for every time I got “Ivan”, I’d never have to pay for a chai latte again. Ivan is pretty standard fare for me though, I prefer the creativity of some baristas who bravely announce your name to the world, “Yevomne?”
False. The best part is that, having experienced every bastardized spelling of my name possible, I have taken to spelling my name out for them when they take my order. Well, that backfired spectacularly one time when the barista thought I said, “Yvonne, Y-V-O- and an E.” which yielded the beautiful and well-known name of “Yvoe.”
Luckily, the advent of mobile ordering has alleviating much of the distress around the spelling of my name – that which I share primarily with elderly Frenchwomen.
That being said, if you have enough of these cocktails, “Yvonne” will probably become pretty hard to say. Sip responsibly friends.
Frosty the Barista Snowman
- 10 oz coffee cold and strong
- 4 oz Kahlúa
- 1 oz vanilla vodka
- 2 oz milk or cream
To a pitcher, add cold strong coffee and Kahlúa. Stir to mix. Pour into a 14-cube ice cube tray (approximately ¾ oz to 1 oz per cube). Freeze for at least 2 hours, or overnight.
To a blender, add vanilla vodka, milk or cream and 5 cubes. Blend until slushy (about 10 seconds).
Pour into a Martini glass rimmed with cocoa and sprinkle with cocoa, if desired.
Recipe from: Hunt, Michelle P. E. and Laura Panter. “Coffee Frappe.” Food and Drink. Holiday 2004.
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