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Signature Cocktail #33: Spiked Pink Velvet Cake Milkshake
By Lauren Kathryn on May 21, 2014 at 5:00 am in
Ah, red velvet cake! Like many great things, its beginnings remain shrouded in mystery. Some argue that it made its debut at the Waldorf Astoria in the 1930s. Others claim its origins can be traced to the Civil War–era South. Whatever the case, no one can deny its meteoric popularity, which has been on the rise since it starred in the most memorable groom’s cake of all time—that bloody armadillo confection from Southern classic Steel Magnolias, the biggest tearjerker of 1989.
It was only a matter of time before our resident cocktailian, Carlene Thomas, developed a drinkable version of this beloved dessert. Her nutritionist’s sensibilities come into play with the use of non-fat Greek yogurt for a creamy texture and organic beet powder to achieve completely dye-free coloring that’s more prettily pink than deep, dark red.
There are many desserts that hold a special place in my heart. My German grandmother bakes an especially tricky caramel cake that has a hard maple frosting on top. And don’t even get me started on meringues! Other people love a good Southern hummingbird cake that’s filled with fruit. But I think almost everyone has a soft spot for red velvet cake. It’s the type of cake that when you make it, you go all out—lots of butter, sugar, and fat for that cream cheese frosting. Let’s not forget the two ounces of artificial food dye. But I can’t get behind artificial food dye, especially not in that quantity. To make a cocktail riff on a red velvet cake, I went a vanilla route that’s still creamy but low in fat and free of red food coloring. The pretty pink color actually comes from beet powder! In addition to imparting a nice color, the powdered beet adds a hint of earthiness that’s reminiscent of Dutch-processed cocoa, which is used in traditional red velvet cake recipes.
Photo by Carlene Thomas
Ingredients (serves 1)
♦ 1/4 cup of non-fat Greek yogurt
♦ 3/4 cup of low-fat natural vanilla ice cream
♦ 1.5 teaspoons of beet powder
♦ 1.5 ounces of Pinnacle Cake Vodka
Add all ingredients to a blender and blend. If desired, leave a small scoop of ice cream out of the blender for garnishing purposes.
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What’s Being Said
Sara, May 21, 2014 at 9:04 pm
Delicious AND adorable!
Ariana - Hey Wedding Lady, May 21, 2014 at 11:38 am
This looks incredible! You had me at cake vodka!
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