CARROT CAKE MARTINI
1/2 cup milk (any type ~ I used unsweetened Almond milk or cream or half-&-half. Note: unsweetened Almond milk will have the lowest sugar count)
2 oz. vanilla or whipped cream flavored vodka
1 oz. brandy
1 tsp. butterscotch (or caramel) ice cream syrup ~ can be sugar-free
1/2 tsp. cinnamon
1 medium-large carrot (or 2 small-med) ~ peeled, steamed and sliced (or about 2 TB canned carrots)
Optional Garnish:
Canned vanilla or cream cheese frosting ~ can be sugar-free
Ground nuts or graham cracker crumbs ~ use nuts for lower sugar
***
Put the peeled & sliced carrot into a microwaveable dish with just a dash of water. Cover and cook on high for about 3-4 minutes. Drain.
Put the carrots and milk into your blender and puree until smooth. Add the vodka, brandy, butterscotch syrup and cinnamon and blend briefly until well mixed. Pour into 2 (garnished) glasses to serve
Garnish: Put the nuts or graham cracker crumbs in a saucer. Spread a little frosting on the rim of each glass; then dip the glass into the nuts/crumbs.