Snow Monster Recipe

chill glass

Place the serving glass (12–16 oz) in the freezer for 10–15 minutes to chill while you prepare the drink.

If using, toast the shredded/desiccated coconut quickly in a dry skillet over medium heat for 1–2 minutes until lightly golden and aromatic; set aside to cool.

Remove the chilled glass. Wet the rim lightly with a bit of condensed milk (or simple syrup). Dip the rim into the toasted desiccated coconut so the coconut sticks to the rim. Set the glass aside.

Add 2 cups crushed ice to a blender or high-speed mixer. Pour in 1 cup whole milk and 1/4 cup heavy cream. Add 2 tablespoons vanilla syrup, 2 tablespoons sweetened condensed milk, and 1 tablespoon coconut cream (if using).

Add the 2 tablespoons of white chocolate chips to the blender. Pulse briefly to incorporate; you want a thick, slushy, slightly textured snow-like consistency, not a completely smooth milkshake. Blend 8–12 seconds, scraping down once if needed.

Taste and adjust sweetness: add more vanilla syrup or condensed milk if desired, 1 teaspoon at a time.

If you want icy-blue streaks, pour 1 teaspoon of blue curaçao syrup or butterfly pea syrup into a small bowl. Using a spoon, drizzle a little around the inside of the chilled glass to create blue streaks before pouring the blended mixture. This produces a “snow monster” icy effect.

Pour the blended snow mixture into the prepared glass, leaving about 1 inch from the top for toppings.

Top with 1/2 cup whipped cream. Arrange 6 marshmallow pieces or mini meringues on top to resemble 'eyes' or spikes of the snow monster. Sprinkle 1 tablespoon white chocolate shavings and 1/2 teaspoon edible silver sprinkles over the whipped cream for sparkle.

Optionally, grate a little extra white chocolate over the top and add a small flake of toasted coconut on the rim for contrast.

Serve immediately with a wide straw and a long spoon to enjoy the slushy, snow-like texture.