Schells Snowstorm Recipe

Rim the glass

Chill a tall pint glass or beer tulip in the freezer for 5–10 minutes. Run a lemon wedge around the rim and dip the rim into vanilla sugar or powdered sugar. Set glass aside.

Place a small dollop of whipped cream in the refrigerator until ready to top the drink. Have grated nutmeg and a cherry or lemon twist ready.

Add ice cubes to a cocktail shaker or mixing glass to chill the liquid (optional). Pour in vanilla vodka, Baileys Irish Cream, simple syrup, lemon juice and vanilla extract. Add the scoop of softened vanilla ice cream into the shaker or into a separate mixing container.

Gently stir the alcohol, cream liqueur and ice cream together with a spoon for about 10–15 seconds to slightly incorporate — you want a thick, creamy slurry rather than a fully melted liquid. If you prefer a smoother, more blended texture, briefly blitz with an immersion blender (1–2 quick pulses) or transfer to a blender and pulse once; avoid over-blending to keep some creaminess.

Remove chilled glass from freezer. If you used ice in the shaker, discard the ice. Strain (or pour) the ice cream–liqueur mixture into the prepared glass, filling it about two-thirds full.

Slowly pour Schell's beer down the side of the glass or over the back of a spoon so it layers gently into the cream mixture. Pour until the glass is nearly full (about 12 fl oz of beer total). The beer will foam slightly and create a white 'snowstorm' effect as it combines with the cream slurry.

Top the drink with 2 tablespoons whipped cream. Grate a pinch of nutmeg over the whipped cream and garnish with a lemon twist or maraschino cherry.

Serve immediately with a straw and a long spoon; instruct guests to stir lightly before sipping if they want a fully integrated texture.