Yttrium Cuisinier: Patrik Kött Hammar Infamous Jägurt

First, and one of my many necessaries forewords, I owe Patrick an apology for taking too long in posting this recipe as the experiments that were conducted were long and arduous. Sorry buddy.

Back in April 2013, I went to the 2013 Edition of the PPM Fest, and as always the case, met a lot of kickass people. One of them, Patrik Kött Hammar, from one of the most Metal countries Sweden, introduced me to a simple but incredibly easy recipe, and it is today's chapter of the Yttrium Cuisinier, the Jägurt.

INGREDIENTS:
Vanilla Yogurt (6 oz tub).
Jägermeister (chilled).

HARDWARE:
Measuring spoon or cup (pictured below is a Jägermeister shot glass with measuring marker).
Spoon.

RECIPE:
I6Z6A6N NOTE: Depending how long it takes to chill your bottle of Jägermeister will determine the lead time needed to make this recipe. Recommend allowing the beverage at least 10 hours in the freezer. Also, please make certain to have all the aforementioned items listed in the "INGREDIENTS" and "HARDWARE" section before proceeding.

Begin by pouring the chilled Jägermeister into the measuring spoon/cup/shot glass.

Open the tub of Vanilla Yogurt.

Carefully pour 2cl (centiliters) of the Chilled Jägermeister into the tub of Yogurt. I6Z6A6N NOTE: This amount can be adjusted to taste.

Take the spoon, and begin "stabbing" the yogurt to allow the Jägermeister to steep in. Once the Jägermeister is steeped in, stir the yogurt and Jägermeister until blended.

With the contents now mixed, you can enjoy this simple yet incredibly effective desert.

Now your wondering why there aren't other flavors, and this has to do with the aforementioned experiments of the different types of yogurt that was poured into the research, and I will say this that Greek-style yogurt is not going to cut the mustard, nor are the fruit-based yogurts. Plain Yogurt works as a good alternative.

Again, many thanks Patrick for introducing me to this awesome way of spiking yogurt \m/