I literally went to work on how to make one for myself. I justified all my milkshake trials and errors on the sheer fact that it still 90+ degrees outside...and a girl and her toddler need to stay cool during Los Angeles' idea of Autumn. Honestly, can we settle on some cooler weather for Fall?!
4 milk shake tries, and 2 days later I woke up one morning and decided to add vanilla beans and toast the marshmallows instead of using regular ones or fluff. Thus happened the Toasted Marshmallow Milkshake for breakfast! Which might sound awful, but I promise you it was incredible and it was followed by a Jillian Michael's total body work out that kicked my a*&!
Anyways, when I decided to share with you guys my revelation I thought I better Google 'marshamallow shake' first. Which made me crazy jealous because it has been done many times! I was jealous because I'm 27 years old and JUST now tasting it?! Well, better late than never.....
Toasted Marshmallow Milkshakes
(Come to find out this recipe has been created by a bunch, not just myself! I just stumbled upon making it and am sharing the wealth)
What You Need
(Makes nearly 4 milkshakes. Use smaller portions and make less)
`1/2 a bag of marshmallows. I used mini because that's what I had on hand.
`6 healthy scoops of vanilla ice cream
`1 tsp pure vanilla beans
`2-3 cups whole milk (use more or less depending on how thick of a shake you want)
Directions
`Set your oven broiler high. On a baking sheet lined with parchment paper, spread your marshmallows. Toast in the oven until golden brown and oozing.
`Wait for them to cool a bit, or else your shake will turn out watery.
`In a blender toss in the milk, ice cream, vanilla beans and marshmallows. Blend until smooth and creamy.
`Enjoy with extra toasty marshmallows on top. I like to char mine a bit....but go nuts with what you like best!
In my opinion they taste best for breakfast....But that is just me.
0 comments:
Post a Comment
Leave Me Something Sweet