Adding liquers or other spirits to ice cream and frozen yogurt is a sensible thing. 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.
Source: adapted from the vanilla frozen yogurt recipe in A Perfect Scoop by David Leibowitz.