White Chocolate Raspberry Shake
The buttery sweetness of white chocolate cut by sharp, fresh raspberry in a beautiful marbled-pink spiked slush.
ā±ļø Prep: 10 min
Nutritionper 1 glassāŗ
280
Calories
ā
Protein
33g
Carbs
ā
Fat
Ingredients
| 350 ml | vodka |
| 360 ml | whole milk |
| 240 ml | white chocolate syrup |
| 120 ml | raspberry puree, strained |
| 120 ml | cold filtered water |
| ā | fresh raspberries, for garnish |
Instructions
- Combine: Whisk the vodka, milk, white chocolate syrup and water in a pitcher until smooth. Set the raspberry puree aside for serving.
- Pre-chill: Refrigerate the white base for 2 hours until it reaches 4Ā°C (40Ā°F).
- Pour: Pour the chilled white base into the reservoir.
- Set: Turn the machine on and select the Spiked Slush setting.
- Freeze: Run for about 20 minutes until thick and opaque white.
- Serve: Spoon 1 tablespoon of the chilled raspberry puree into the bottom of each glass, dispense the white chocolate slush on top and garnish with a fresh raspberry.
Pro-tip: Swirl the fruit puree in the glass rather than mixing it in the machine to preserve the vibrant white and red colours. Approx. 11% ABV.