Holy Milkshake Mamma!!

As I was reading through the NY Times food section last Wednesday my heart stopped as I read the article on the marriage of my two favorite things: ice cream and liquor! I knew instantly I had to share this with the world (or my few favorite blog readers!). What better way to end a fabulous dinner party? It combines dessert and a nice after dinner buzz. Make these classic chocolate chip cookies to serve with your "adult" milkshake and bring all your guests back to their youth sans alcohol of course. 

It's best to serve these very rich concoctions in small pilsner glasses like these.

Below are recipes from the article plus a classic milkshake recipe so you can experiment and make your own yummy alcohol filled ice cream drink.

Bourbon Street Milkshake

Adapted from Brooklyn Bowl, Brooklyn

Time: 5 minutes

1 cup vanilla ice cream made with egg yolks

2 tablespoons whole milk

1 1/2 ounces bourbon

2 tablespoons hazelnut spread

1 teaspoon malt powder (optional).

Measure ice cream and keep in freezer until ready to mix. Combine other ingredients in a blender or milkshake canister. Blend at medium speed until smooth and the hazelnut spread is all incorporated. Add ice cream and blend until creamy. Pour into a chilled sundae glass.

Yield: 1 milkshake

Spanish Latte Milkshake

Adapted from Mariah Swan

Time: 5 minutes

1 1/2 cups coffee ice cream, made with egg yolks

1/4 cup sweetened condensed milk

1/4 cup whole milk

1 ounce Kahlúa

Whipped cream, for garnish.

Combine ice cream and liquid ingredients in a blender or a milkshake canister. Blend at medium speed until just combined. Avoid over-blending. Pour into a chilled pint glass and top with whipped cream.

Yield: 1 milkshake.

INGREDIENTS:

2 cups vanilla ice cream 1 cup whole milk

1 teaspoon vanilla extract

DIRECTIONS:

1.	In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour into glasses and serve.