Café Paralyzer

By Heather

Café Paralyzer: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 7 ingredients, 7 servings.

Serves 7 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

• 12 oz cold brew coffee (pre-chilled)
• 8 oz vodka (40% ABV)
• 6 oz Kahlúa coffee liqueur (20% ABV)
• 4 oz heavy cream
• 3 oz simple syrup
• 2 oz fresh lime juice
• 29 oz water

Method

1. Combine cold brew coffee, vodka, Kahlúa, heavy cream, simple syrup, lime juice, and water in a pitcher and stir until fully integrated.
2. Pre-chill mixture in refrigerator for 15–20 minutes if possible.
3. Pour into Ninja Slushi pitcher up to the 64 oz max fill line.
4. Set machine to Spiked Slush mode and start.
5. Freeze for 45–60 minutes until slush consistency is reached (listen for pitch change in motor churn).
6. Dispense into chilled coupe glasses and serve immediately.

Garnish: Coffee bean + lime wheel

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