Low Carb Chocolate Vodka

A low carb lifestyle doesn’t imply enduring life as a teetotaler. There are many spirits and beverages that have essentially zero carbs. It is also wise to avoid congeners in order to minimize the risks of a hangover. The optimal liquor found at the intersection of these two variables is vodka. It’s probably the clearest and purest form of alcohol to drink, but also quite boring to imbibe neat. Most vodka distillers offer flavored varieties but these products invariably have added sugars that we would obviously like to avoid. Fear not, for I have found a solution. Ah, I know what you’re thinking: we’ll just add our own flavorings with a bit of non-caloric sweeteners and call it a night. Oh, no. I’ve got something way better. Chocolate. Not chocolate flavoring or extract. Real chocolate. Now, I must warn you... This invention of mine is dangerous. I fear that this recipe may make vodka so delicious, I will regret the havoc it will cause.

It’s quite simple, really. Take my Low Carb Chocolate Philadelphia-style Ice Cream Base minus the glycerine and mix it with enough vodka to make 8 cups of liquid. (I suppose you could add the glycerine, too, but it’s not necessary for this non-frozen alcoholic beverage.) The chocolate ice cream mix yields a little less than 4 cups of liquid so this drink will be over 50% vodka. That’s not an issue since it will still be the perfect thickness. Yeah, it’s STRONG. You will get drunk FAST. Be warned!

Ingredients

Low Carb Chocolate Philadelphia-style Ice Cream Base minus the glycerine
4+ cups vodka

Directions

1. Follow the recipe for the Low Carb Chocolate Philadelphia-style Ice Cream Base but leave out the glycerine. Pour into an 8 cup Pyrex mixing bowl or other heat-shock resistant container and cool in the refrigerator for at least 4 hours.
2. Add enough vodka to make 8 cups of liquid and blend. Store in the refrigerator in air-tight containers.