Friday, March 14, 2008
0 Recipe #31: St. Patty's Day Milkshake
In honor of St. Patty's Day, which is coming up shortly (i.e., in only 3 days), I've created a special, original beverage just for the occasion. Time to celebrate St. Patty's Day in my own special way with a vanilla milkshake that's just for grownups! :) Appropriately enough, the mint garnish adds "something green" to make it holiday-appropriate. ;)
St. Patty's Day Milkshake
1 c. lowfat Breyer's vanilla ice cream
1/2 c. lowfat (1%) milk
1/2 Tbsp. Frangelico
1/2 Tbsp. Tia Maria
1/2 Tbsp. Baileys Irish Creme
1 Tbsp. plain malted milk powder (i.e., Ovaltine, etc.)
1/4 tsp. Dutch-processed cocoa powder
pinch of ground nutmeg
2 mint leaves (for garnish)
Directions: In a blender, combine ice cream, milk, Frangelico, Tia Maria, & Bailey's. & blend until well-combined; mixture should be smooth & foamy. Pour into a highball glass, dust with a Dutch-processed cocoa powder, malt, & pinch of nutmeg, garnish with mint leaves, & serve immediately. (For an extra twist, top with low-fat whip cream and garnish with a pirouline, or serve with an oreo cookie on the side.)
Yield: 1 serving.
Chef's Notes: Skim milk isn't typically thick enough to use in a milkshake; otherwise, I would've suggested using it instead of 1% milk. You might be able to combine skim milk with a packet of plain gelatin or egg white meringue (made from whipping together egg whites & a pinch of confectioner's sugar). I haven't yet tried either of these methods before, but both seem like techniques which would give enough body & lift to the milkshake while still being considerably lower in fat than whole or reduced fat (1-2%) milk. Not sure if adding light, non-dairy creamer, plain or vanilla soy milk would work, but those ideas could possibly work as well.