Makes: 1 milkshake
Ingredients:
1 ounce crème de menthe
1 ounce Kahlúa
1¼ cups vanilla-bean ice cream, such as Edy’s
1½ teaspoons toasted, chopped almonds for topping
¼ cup whipped cream
Procedure:
Soften the ice cream slightly by leaving it out at room temperature for 10 to 15 minutes. Place liquor and liqueur in a blender and top with the ice cream. Blend on medium speed until it’s incorporated, about 1 minute. Pour the milkshake into a tall glass, leaving about an inch at the top for the whipped cream. Top with whipped cream, almonds, and serve.
Recipe Type: Authentic
Recipe Author: Chef Eric Brannon
Restaurant: Ted's Bulletin, 505 Eighth St., SE, Washington, DC 20003
Source: http://www.washingtonian.com/blogs/bestbites/recipe-sleuth/recipe-sleuth-boozy-milkshakes-from-teds-bulletin.php
Ingredients:
1 ounce crème de menthe
1 ounce Kahlúa
1¼ cups vanilla-bean ice cream, such as Edy’s
1½ teaspoons toasted, chopped almonds for topping
¼ cup whipped cream
Procedure:
Soften the ice cream slightly by leaving it out at room temperature for 10 to 15 minutes. Place liquor and liqueur in a blender and top with the ice cream. Blend on medium speed until it’s incorporated, about 1 minute. Pour the milkshake into a tall glass, leaving about an inch at the top for the whipped cream. Top with whipped cream, almonds, and serve.
Recipe Type: Authentic
Recipe Author: Chef Eric Brannon
Restaurant: Ted's Bulletin, 505 Eighth St., SE, Washington, DC 20003
Source: http://www.washingtonian.com/blogs/bestbites/recipe-sleuth/recipe-sleuth-boozy-milkshakes-from-teds-bulletin.php