Frozen Chocolate Brandy Alexander Recipe 465

FROZEN CHOCOLATE BRANDY ALEXANDER RECIPE - (4.6/5)

Steps:

• Blend first 5 ingredients. Pour evenly into 4 chilled cocktail glasses. Garnish with chocolate shavings, nutmeg, and whipped cream.

FROZEN BRANDY ALEXANDER

Steps:

• Add all ingredients to a blender and blend until smooth.
• Pour into and Old Fashioned glass.
• Sprinkle with nutmeg.

GRAMPA'S BRANDY ALEXANDER

Steps:

• In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.

BRANDY ALEXANDER

Steps:

• To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.
• Pour the brandy, crème de cacao and double cream into a cocktail shaker (or see tip, below), then add a generous handful of ice. Shake until the outside of the shaker is very cold, then strain into two small coupe or cocktail glasses.
• Garnish with a sprinkle of the spiced sugar, then serve.THREE TWISTSServe these cocktails at your next dinner party. They're so delectable, they double as dessert - serve with a teaspoon to enjoy all the toppings.Trifle alexanderDrop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2.Strawberry alexanderBlitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2.Passion fruit & coconut alexanderTip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.

WHITE CHOCOLATE BRANDY ALEXANDER

Steps:

• In a large saucepan, heat the milk and salt over medium heat just until mixture comes to a simmer. Remove from the heat. Add chocolate; whisk until mixture is smooth. Stir in brandy, creme de cacao and vanilla., Fill mugs or cups three-fourths full. Top with whipped topping and chocolate shavings if desired.

BRANDY ALEXANDER COCKTAIL

Steps:

• Combine creme de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

FROZEN BRANDY ALEXANDER

Steps:

• In a blender, blend cracked ice, heavy cream, brandy, crème de cacao and Irish Velvet for 30 seconds. Pour into a chilled 8-ounce stemmed glass and sprinkle it with unsweetened cocoa powder.

FROZEN BRANDY ALEXANDER PIE

Steps:

• Combine sweetened condensed milk, whipped cream, crème de cacao and brandy.
• Pour into prepared crust.
• Freeze 4 to 6 hours until firm.
• This is attractive served with whipped cream and grated chocolate or chocolate curls.
• Time includes freeze time.