Amaretto Alexander

This is what happens when you cross a classic Brandy Alexander with Italian amaretto and a blender full of vanilla ice cream.

Creme de cacao adds chocolate depth, half-and-half makes it silky, and the ice cream turns it into a thick, frosty drink that goes down way too easy.

Serve it in sherbet glasses for retro flair at your next dinner party.

Chef Tips

• White creme de cacao: Use white (clear) creme de cacao, not dark, so the drink stays pale and elegant instead of muddy brown.
• Pre-chill glasses: Pop your sherbet glasses in the freezer for 10 minutes before serving so the drink stays frosty longer.
• Don’t over-blend: Blend just until smooth; over-blending melts the ice cream and makes the drink watery instead of thick and creamy.