In a milkshake?
Like with dairy as in milk?
Yes, oh yes.
Unbelieveable winning-tasty combination.
The genius behind this is Adam Reid, author of "Thoroughly Modern Milkshakes".
There is a blog-wide "great shakes of 2012" event happening Monday June 25, 2012. Several top food bloggers are participating in this milkshake event. The list of participants is here.
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I love when I get a chance to review a book that has creative recipes. Taking the milkshake, old and new, and turning them into modern day creations.
From the publisher: "The time-honored combination of milk, ice cream, and syrup has satisfied ice cream lovers for generations. In this collection of 100 new recipes, Adam Ried brings America’s favorite concoction into the twenty-first century with familiar ingredients turned into foolproof shakes. Featuring a wide range of blended treats such as the bold Mexican Chocolate Shake with Chipotle and Almond and the traditional Malted Caramel, Thoroughly Modern Milkshakes gives us a whole new take on the shake."
About the author: "Adam Ried is a columnist for the Sunday Boston Globe Magazine and a regular guest on America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. He lives in Cambridge, Massachusetts."
A few of Adam's creations:
Malted caramel shake. Pg. 175
Cold buttered rum shake. A delish concoction of butter pecan ice cream, with dark rum, a few spices. Pg. 172
Date-buttermilk shake. Made of ice cream, buttermilk and dates! So good. Pg. 140
Bananas Foster Shake. Made with bananas, amber rum, ice cream and a couple spices. Pg. 112
Peanut-molasses shake. Pg. 159
Cholado. Pg. 179 "....Cholados come from Colombia, but I encountered them first in the Latino neighborhood of Jackson Heights, Queens, in New York City. There is no ice cream involved, so a cholado isn't a shake per se. With distinct fruity, icy, and creamy elements, you might think of it as fruit salad meets Slurpee meats melted sherbet. Eat the fruit with a spoon, and by the time you're done, the ice will have melted and blended with the syrup and milk. The mixture will be ice cold and thick, yet liquidy enough to slurp through a straw....."
I made the mocha-cardamom shake from page 97.
top with espresso powder. truly a tasty, unique shake.
from Thoroughly Modern Milkshakes
1/2 cup cold whole (or lowfat) milk
2 ts instant espresso powder
1/4 ts ground cardamom
4 medium scoops coffee ice cream (about 1 pint), softened
4 medium scoops chocolate sorbet (about 1 pint), softened
Place the milk, espresso powder, and cardamom in a blender and blend to mix thoroughly, about 15 seconds. Add in the ice cream and sorbet and pulse several times to begin breaking them up. With the blender motor off, use a flexible spatula to mash the mixture down onto blender blades. Remove hand and spatula, place cover back on blender and continue to pulse, stopping and mashing again (if needed) until mixture is well blended, thick, and moves easily in the blender. Pour into chilled glasses, and serve at once.
Does not re-freeze well at all. Should make about 3 1/2 cups or 28 ounces.