Bananas Foster Shake

Ingredients

serves 4, active time 10 minutes, total time 30 minutes

  • 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
  • 1 large banana, sliced (about 6 ounces/170 grams)
  • 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
  • 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
  • Pinch of ground cinnamon
  • 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
  • 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty

Procedures

  1. For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
  2. For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

 

Source:  http://www.seriouseats.com/recipes/2011/03/drink-the-book-bananas-foster-shake.html

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Bananas Foster Shake

Ingredients

serves 4, active time 10 minutes, total time 30 minutes

  • 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
  • 1 large banana, sliced (about 6 ounces/170 grams)
  • 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
  • 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
  • Pinch of ground cinnamon
  • 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
  • 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty

Procedures

  1. For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
  1. For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

Source: http://www.seriouseats.com/recipes/2011/03/drink-the-book-bananas-foster-shake.html

Spiked Thin Mint Milkshake

Ingredients

serves makes 2 milkshakes, active time 10 minutes, total time 10 minutes

  • 3/4 cup whole milk
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups chocolate ice cream (about 12 ounces / 4 medium scoops)
  • 1/2 cup mint chip ice cream (about 3 ounces / 1 medium scoop)
  • 1 ounces peppermint schnapps or ULLR Peppermint Cinnamon Schnapps
  • 1 ounce blanco tequila
  • 16 Thin Mint cookies, plus additional for garnish
  • Garnish: whipped cream and crumbled Thin Mints

Procedures

  1. Add milk and cocoa powder to a blender and blend until well mixed.
  2. Add chocolate ice cream and mint chip ice cream, mint schnapps, tequila, and Thin Mints to blender. Purée until smooth. Divide between serving glasses. Garnish with whipped cream and crumbled Thin Mints.

Bourbon Milkshakes

6 ice cubes
2.5 cups premium vanilla ice cream
2 cups milk (whole preferred of course)
1/4 cup bourbon (a sweeter tasting one is best)

  • Put all ingredients into a blender
  • Blend for about20 seconds-to break up ice cubes and make a thick, smooth shake.
  • Pour into glass.

Makes 3-6 oz. servings

Source

Chocolate Coffee Milkshake

3 scoops chocolate ice cream
Chocolate syrup to taste
1/2 cup coffee-flavored liqueur
1/2 cup cold coffee
Whipped cream
Instant coffee powder

  • Combine ice cream, liqueur and cold coffee in a blender.
  • Blend 30 seconds.
  • Pour in a tall, chilled glass.
  • Top with whipped cream
  • Apply chocolate syrup and coffee powder to your milkshake.

Makes 3 Serving

Source