Several days ago, Test Subject & Steinwielder Langford declared that he had created, and I quote, “the new most besterist drink ever with BBotE”. I suspect he may have been hep’d up on goofballs at the time with that use/abuse of grammar. His recipe:
1/3 Cup BBotE (yes, slightly unhealthy amount), 1 Cup moo of choice (we made two batches, one with Fat Free and one with Low Fat – Both goodness), 1/4 block of Mexican Hot Chocolate, finely grated (available in your local Mexican market)
…Bit o’ Mint (fresh or otherwise)
Ice (small cubes work better)
Melt Mexican Chocolate into Moo until dissolved. [You can modify this set and use a Mexican Hot Chocolate mix package if you prefer]
After mixed, pour Choco-moo into blender. Add BBotE and Ice (aprox 1 cup).
Blend until desired thickness is reached – we preferred a “thick shake” level, but the longer you blend it the thinner the mixture will become.
While this recipe is delicious, I couldn’t help but look at it and note that there is a distinct lack of alcohol. The idea of a BBotE Mexican hot chocolate was tempting and the brain said that this flavor might be achieved with amaretto and tequila (in this case St. George Spirit’s Agua Azul Cristal “agave spirit”). I was skeptical of my brain because it has thought things like this before and my tongue has strenuously disagreed. Also, as long as I was breaking out the labware and going to be mixing anyway, my beloved Filthy Assistant suggested that I try to whip her up something with Drambuie, The Drink That Satisfies (says so on the label and everything).
NOTE: my girlfriend is part hummingbird with a sweet tooth that puts my pre-diagnosis preference for sweets to shame. Seriously. I’m off by orders of magnitude with respect to her.
( The Recipes w/ Pics, Cut For Size )