- In blender, add 115 grams of smooth peanut butter, 170 grams double chocolate ice cream, 235 milliliters 3.25% milk, ice, and blend until even, frothy consistency.
- Pour into large vintage cupe until beverage rises above cocktail glass rim. Crush peanut butter cup using the side of a knife and garnish by floating crumbs on milkshake. Add chocolate straw and slurp.
Elevate: Make this an Elevated Chocolate PB Gasp cocktail. Before blending ingredients, add:
- 30 milliltiers caramel Bailey’s
- 60 milliliters vodka
Recipes c/o The Minister Group