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
Need to make a substitution?
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.