I have not been this excited for anything since Nutella brownies. And I may have Spike Mendelsohn to thank for this. Word on the street is he’s the originator of the infamous toasted marshmallow milkshake.
Let me tell you what I thought of when I took my first sip of the divine shake: Oh. My. Goodness. I’m. Dying.
And that’s dying in a good way, of course. I had anticipated liking it, but I could not foresee the impending obsession. Nor the way my eyes nearly rolled in the back of my head with every sip of the straw. Or the way I kept calling Bob at work to tell him how much I am in love with this shake (which I’m sure he’s tired of hearing by now).
Toasted Marshmallow Milkshake (adapted from Spike Mendelsohn)
8 jumbo marshmallows
1/2 cup milk (I used 1%)
3 scoops vanilla ice cream
1 teaspoon plain yogurt or plain Greek yogurt (to cut the sweetness)
1/8 teaspoon vanilla extract
Preheat the broiler.
On a foil-lined baking sheet, place marshmallows on foil; broil until charred, about 3 minutes.
Allow to cool.
In a blender, mix the milk, ice cream, yogurt and 5 of the marshmallows.
Serve topped with 2 marshmallows.
If you did the math, you’ll probably notice there is still one marshmallow left over. That’s because there’s a method to my madness. Can you really char marshmallows without stuffing at least one in your mouth? The answer is NO.
See? I only have your best interest at heart.
p.s. Another tip: leave the two that are placed as toppers for last. They are best when submerged and soaked in delicious shake. Yum!