Chill a large coupe, goblet, or old-fashioned glass in the freezer for 5–10 minutes. If desired, drizzle chocolate syrup inside the glass in a decorative spiral and return to freezer briefly so syrup slightly sets.

Blend

In a blender, combine the vanilla ice cream (3 scoops), milk (60 ml), Kahlúa (30 ml), Irish cream liqueur (30 ml), optional vodka or brandy (15 ml), and crushed ice (1 cup). Add the chocolate syrup (1 tbs). Blend on medium-high until smooth and frothy, about 10–20 seconds. If mixture is too thick, add 1–2 tbs milk and pulse again; if too thin, add a small scoop of ice cream.

Taste & adjust

Taste the blended Don Pedro Cup and adjust sweetness or strength: add up to 15 ml more coffee liqueur or Irish cream for a richer flavor, or a bit more milk if it's too thick. Re-blend briefly after adjustments.

Pour

Remove the chilled glass from the freezer. Pour the blended mixture into the prepared glass, leaving room at the top for whipped cream and garnish.

Glass & Garnish

Top the cocktail with 2 tablespoons of whipped cream. Sprinkle chocolate shavings or cocoa nibs (1 tsp) over the whipped cream. Grate a little fresh nutmeg or dust with cocoa powder (about 1 tsp) for aroma and finish. Add a maraschino cherry on top if desired.

Serve immediately with a short spoon and straw. Provide a napkin—the drink is rich and best enjoyed cold.