Whip up one of these pretty pastel shakes for a casual dessert or any time you finish supper wishing you had made dessert. We suggest Chai Shake after a curry, Vanilla Rum Milkshake after West Indian Red Beans & Coconut Rice (page 69), Pineapple Ginger Shake after Asian Braised Fish with Greens (page 160)—you get the picture.
Recipe information
Yield
serves 2
Ingredients
Orange Vanilla Shake
1 cup orange juice
1 cup vanilla ice cream
1 teaspoon grated orange peel (optional)
Chocolate Malt
1 cup vanilla ice cream
2 tablespoons chocolate syrup
1/4 cup Ovaltine or other malt powder
3/4 cup milk
Vanilla Rum Milkshake
1 cup vanilla ice cream
2 tablespoons rum
1 cup milk
2 tablespoons brown sugar
Grated nutmeg for sprinkling on top
Banana Milkshake
1 cup vanilla ice cream
1 cup milk
1 ripe banana
Ground cinnamon or grated nutmeg for sprinkling on top
Chai Shake
1 cup vanilla ice cream
1 cup chilled chai (look for aseptic boxes on supermarket shelves near the soy milk)
Pineapple Ginger Shake
1/2 cup pineapple juice
1 cup vanilla ice cream
1/2 teaspoon peeled and grated ginger root
1 tablespoon lime juice
Preparation
In a blender, purée the ingredients until smooth, about 30 seconds. Pour into small glasses and serve immediately.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
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