toasted marshmallow milkshake

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).

The loveliest, most gooey mess of white.



Toasted Marshmallow Milkshake (adapted from Spike Mendelsohn) 
Serves 1

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.

-jillian m.


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!

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