Copycat Tgif Frozen Chocolate Mudslide Recipe 435 Recipes

COPYCAT TGIF FROZEN CHOCOLATE MUDSLIDE RECIPE - (4.3/5)

Steps:

• Begin by crushing the 8 ice cubes in a blender. When ice is finely crushed, add the remaining ingredients (ice cream first to keep room temperature alcohol from melting ice) and blend for 45 seconds on blender's highest setting. Pour into glass and serve immediately. ALTERNATIVES: Vanilla Mudslide use vanilla ice cream instead of chocolate. TGIF Mudslide use 2 scoops of vanilla ice cream and 4 scoops of chocolate.

T. G. I. FRIDAY'S MUDSLIDE

Steps:

• Crush ice cubes in blender.
• Add remaining ingredients.
• Blend on high for 45 seconds. Serve in Hurricane glass.

FROZEN MUDSLIDE

Steps:

• In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur. Drizzle in Chocolate syrup. Blend until smooth. Pour into glasses and garnish with whipped cream.

COPYCAT TGI FRIDAY'S MUDSLIDE RECIPE

Steps:

• Combine all ingredients into a blender, except for the heavy cream.
• Puree until smooth. You may need to add more ice cubes if the mixture is too thick
• Once smooth, stir in heavy cream.
• Pour the mixture into a tall glass. Top it off with whip cream and a garnish of chocolate shavings and you can indulge in the delicious mudslide.

FROZEN CHOCOLATE MUDSLIDE

Steps:

• Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

T.G.I. FRIDAY'S FROZEN KAHLUA MUDSLIDE

Steps:

• Pour all ingredients into a Blender. Blend well at High speed.
• Pour drink into a Collins glass and.
• garnishw ith a Maraschino Cherry.

KAHLUA MUDSLIDE CUPCAKES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. Line cupcake tins with cupcake papers. In a large bowl, prepare batter according to package directions substituting 1 ¼ cup vodka, Kahlúa and Baileys for the water. Add espresso powder. Mix well. Pour into cupcake tins, filling about ⅔ of the way, and place in oven. Bake for 19-22 minutes until cupcakes spring back when touched. Meanwhile, prepare frosting. Using an electric hand mixer, cream butter and 1 cup confectioners' sugar in a high-sided bowl until fluffy. Add Kahlúa, Baileys and vanilla extract. Mix in remaining sugar, adding more if necessary to reach desired consistency. Let cupcakes cool completely before frosting. Decorate with chocolate sprinkles. Can be refrigerated up to 3 days