"If it's worth doing, it's worth overdoing."
— Ayn Rand
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| Can you see the streaks of fudge down the glass? So so yum. |
This post is a good time to dip my toes into the make at home v. eat out debate. There are a lot of reasons to pick eating out over slaving over a stove and I'll talk about those at greater length some other time but a lot of people believe they won't be able to reproduce restaurant quality food at home. This recipe is here to prove you wrong. Adjust the ingredients to make this drink/dessert (dressert?) as indulgent as you want and I assure you this will be as good as anything you can place an order for.
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| I dont know why I added sprinkles. I thought it would look nicer in the pictures but the pictures are also poop. Should have just added cashews. |
Serves 1
Adapted from Joy the Baker
What you’ll
need:
For the fudge
3 tbsp cocoa powder
4 tbsp cream
50 – 60 gms chocolate
2 tbsp butter
1 tsp vanilla extract
For the milkshake
1 scoop vanilla ice cream
½ cup milk
1 tsp vanilla extract
Shot of bourbon (optional)
For the whipped cream (Optional)
¼ cup heavy cream
½ tsp vanilla extract
Sprinkles/chopped up cashew or a cherry to decorate
How to:
1. Identify a large glass for the milkshake – this is
going to be quite a production.
2. Melt the fudge ingredients in a pan till totally
melted. Pour most of the fudge into glass. Let some slide along the sides of
the glass so it doesn’t all pool at the bottom.
3. Mix together the ice cream, milk and vanilla. Add
a shot of bourbon if you like. Add more ice cream or more milk to try to get it
to the thickness you like. Pour into glass.
4. Whip the cream ingredients together and top the
shake but this is already going to be quite heavy so take a call if you want it
at all.
5. Add some more fudge on top.
6. Add some sprinkles on top. Top with a cherry.
7. Serve immediately.
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| A monkey could have taken a better picture. What was I thinking putting the brown fudge against a brown desk? Sigh. |
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