Blueberry Muffin Creamy Slush

1. Combine: In a large pitcher, whisk the vanilla vodka, blueberry juice, milk, cinnamon syrup and water until uniform and the syrup is fully incorporated.
2. Pre-chill: Refrigerate at least 2 hours until it reaches 4°C (40°F) so the dairy and syrups emulsify into a silky, rather than icy, texture.
3. Pour: With the dispenser handle closed, pour the chilled mixture into the reservoir, staying below the Max Fill line.
4. Set: Turn the machine on and select the Spiked Slush setting — the vodka needs this firmer freeze even for a creamy recipe.
5. Freeze: Run for 20–30 minutes until dense with a muffin-batter texture.
6. Serve: Pull down the lever to dispense and garnish each glass with a few fresh blueberries.

Pro-tip: A "Shortbread" or "Cinnamon Bun" flavoured syrup gives the cooked-dough note that makes it taste like a pastry. Approx. 11% ABV.