kahlua frozen yogurt
You know how I feel about frozen yogurt- this is the third time I’ve posted it, so I guess we can consider it one of my “thing”s. Sometimes I really do prefer it to ice cream, with its more tangy and grown up taste, and when you add some booze to the mix, that’s when it becomes really special.
Adding liqueurs or other spirits to ice cream and frozen yogurt is a sensible thing to do. Alcohol doesn’t freeze, so it keeps the mixture more soft and scoopable. I was able to scoop this out immediately- no thaw time needed. Using a flavourless alcohol like vodka is best when you don’t want anything interfering with the flavour- but why add flavourless vodka when you could add a delicious hint of kahlua instead?
I think this iteration of frozen yogurt would go better with an apple pie than vanilla ice cream does. Controversial- I know. But try it!
The kahlua in this is very subtle- you could drizzle a little more on top if you want a real hit of it.
- 500g or 2 cups of plain yogurt
- 100g or 1/2 cup sugar
- 1 Tblsp kahlua
- Mix all the ingredients together in a bowl
- Chill for a couple hours, or overnight, in the fridge
- Run through an ice cream maker according to manufacturers instructions.
Source: adapted from the vanilla frozen yogurt recipe in A Perfect Scoop by David Leibowitz.
Londoner, carb addict, collector of kitchen gadgets, crazy cat lady, known to order obscure foods off the internet late at night.
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