I can’t be the only one who loves bite-sized indulgences at Christmas time. I am one of those people who just can’t make a decision, especially when it comes to the dessert table, so I really love being able to take a bite of this and a bite of that… that’s what makes these Kiss Under the Mistletoe Milkshake Mocktail Shots so perfect– they’re bite-sized (sip-sized?) milkshakes that are PACKED with holiday flavor in a shot-sized serving, so you can indulge, but still have room for pie after.
This teeny-tiny milkshake starts with a rim of chocolate syrup. I like to use a dark chocolate syrup from the coffee aisle of my local store, but any chocolate syrup will do. Quickly overturn the glass into crushed peppermint (many stores now sell this pre-crushed to save you some time and trouble, but a few whacks with a rolling pin will give you good pieces, too!), then stick the rimmed glasses on a tray in the freezer while you prepare the layers of the drink.
Leaving them in the freezer for a few minutes stops the flow of chocolate so it doesn’t all pool at the bottom of the drink, and gets the glass nice and cold for the first part of the drink.
Next, it’s time to make the parts of your drink, one layer at a time. The first layer is a chocolate peppermint layer. Add one scoop (about 4 ounces) of chocolate ice cream. Top with one ounce of your favorite chocolate mint coffee creamer (or subsitute chocolate milk if you’d like), a teaspoon of peppermint bits, and a teaspoon of dark chocolate syrup. Blend, then pour this shot into each glass, filling each one 1/3 of the way. Put the glasses back in the freezer.
For the second layer (the pink layer), you’ll start with your favorite peppermint ice cream. Again, you’ll need one scoop (4 ounces) of ice cream. Add in 1 ounce of your favorite peppermint white chocolate coffee creamer (or an ounce of milk), and a tablespoon of crushed peppermint bits. Blend, then pour into the glasses, leaving about 1/3 of the glass empty for the third layer. Put them back into the freezer until the final layer is prepared.
For the final layer (the white layer), you’ll want to add in one scoop (four ounces) of vanilla ice cream, one ounce of sugar cookie coffee creamer (or one ounce of milk), and about 2 ounces of sugar cookie dough* from the freezer section. *Raw cookie dough can lead to salmonella or other infection. Consume at your own risk, or consider using your favorite eggless sugar cookie dough recipe for this milkshake.
Blend, then pour into the shot glass on top of the other two layers. Stick in the freezer for about 3-5 minutes longer before topping to serve.
Now… you could just finish up these mocktail shots here, but what fun is a Kiss Under the Mistletoe Milkshake Shot without a little bit of fun milkshake toppings?!
A fun puff of whipped topping is a great way to top it, and you can also stop at this point, but if you want to take it a tiiiiny bit further…
Drizzle it with chocolate! You can even add a few more peppermint bits for good measure, but either way, it’s ready to serve to all of your guests and enjoy! Yes, I totally get that a milkshake isn’t something you’d typically serve in a shot glass, but honestly, when your dessert table is full of great sweets, this is the perfect thing to wash them down without being too filling (when you’ve got cookies and pies to taste, too!) So go ahead, enjoy a milkshake shot or two… just make sure you’ve saved room for the rest of the desserts, too.
- Chocolate syrup
- Peppermint bits
- 1 scoop (4 oz) chocolate ice cream
- 1 oz chocolate mint creamer
- 1 tsp chocolate syrup
- 1 tsp peppermint bits
- 1 scoop (4 oz) peppermint ice cream
- 1 oz peppermint white chocolate coffee creamer
- 1 Tablespoon peppermint bits
- 1 scoop vanilla ice cream
- 1 oz sugar cookie coffee creamer
- 2 oz sugar cookie dough
- Whipped topping
- Chocolate syrup
- Peppermint bits
- Rim glass with chocolate syrup and peppermint bits. Freeze while preparing layers.
- For layer one, blend layer one ingredients and pour into tall shot glass, filling it 1/3 way full. Freeze while preparing second layer.
- For layer two, blend layer two ingredients and pour into tall shot glass on top of layer one, leaving 1/3 of glass empty for the top layer. Freeze while preparing third layer.
- For layer three, blend layer three ingredients and pour into tall shot glass on top of other layers, filling it to the rim.
- Top with whipped topping and serve chilled.
What’s your favorite dessert on the Christmas dessert table? Let me know in the comments below! And don’t forget that we’ve got one more recipe coming at you on Wednesday, just before Christmas, then we’re off until after Christmas (but back in time to get you geared up for New Years celebrations!).