Angel Kiss Recipe

Soften ice cream

Remove the vanilla ice cream from the freezer about 5–10 minutes before making the cocktail so it becomes scoopable but not melted. If you prefer a thinner drink, place the ice cream in the refrigerator for a few minutes instead.

Chill glass (optional)

If you like a cold presentation, place a coupe or lowball glass in the freezer for 5–10 minutes while you assemble ingredients.

Combine ingredients

In a blender, add the softened vanilla ice cream (3 oz), RumChata (2 oz), vodka (1 oz) and Fireball (1/2 oz). If you want a slightly thinner consistency, add 1 oz half-and-half or whole milk. For a firmer, slushier texture, add 3 ice cubes.

Blend

Secure the blender lid and pulse once to break up ice, then blend on medium-high for 10–15 seconds until smooth and creamy. Scrape down the sides once and pulse again if necessary. Avoid over-blending which will melt the ice cream too much.

Taste and adjust

Taste a small amount. If too strong, add up to 0.5 oz more ice cream or 0.5–1 oz milk/half-and-half and blend briefly. If you prefer more cinnamon heat, add an extra 1/4–1/2 oz Fireball and blend briefly.

Remove the chilled glass from the freezer (if using) and pour or spoon the blended Angel Kiss into the glass.

Dust the top with a light sprinkle of ground cinnamon (about 1/4–1/2 tsp) and a pinch of grated nutmeg (about 1/8–1/4 tsp). Add a cinnamon stick for stir and aroma. Serve immediately with a short spoon or straw.

Optional: For a layered look, drizzle a little Fireball along the inside of the glass before pouring, or rim the glass with cinnamon sugar.