Home21 Rumazing Milkshake

Rumazing Milkshake

Posted in : 21, alcohol, food, foodie, funny, humor, milkshake, recipe, Uncategorized on by : Jeanette Rueb

My three favorite shades of brown -- rum, coffee, and ice cream.

A few weeks ago, an article featuring boozy milkshakes was brought to my attention (I can’t seem to find it again, but if you search “boozy milkshakes,” Buzzfeed’s got you covered). Now, as someone who likes sweets and really likes rum, I had to find a recipe for myself to see if these sinful sippers were all they were cracked up to be.

Normally, when it comes to smoothies or milkshakes, I’ll just wing the recipe, but last time I tried making a booze smoothie, well, it was a little bit on the strong side (which wasn’t necessarily a bad thing that time, since the idea was to loosen things up a bit, anyway). I would like to learn how to do it properly, and since I wasn’t entertaining guests, the less boozy, the better, in this case.

I decided to go with a rum mocha milkshake — good for an otherwise kind of sleepy afternoon (on and off rain showers, a meeting, trips to and from the fabric store and the grocery store, nothing too exciting). Besides, the recipe for the wine slushie was one I wanted to save for a time when I could share it with someone (so, later this month).

The recipe I found supposedly serves four, but I cut it in half and it was just enough for myself. I would say aim a little higher on the ice cream content, just to give it more body. Anyway, here’s the recipe:

2 cups chocolate ice cream
1ā„2 cup extra strong coffee, cold
1ā„2 cup dark or spiced rum
4-6 ice cubes (or just another scoop of ice cream — it blends easier)

I started by making the coffee. I used an Italian dark roast, ground it fine, and let it sit in my French press for a while, to cool off a bit, before I moved it to the fridge. I left it there for an hour or so, while I went to a meeting. Once it had become cold coffee, I pressed it and poured it into the blender. I kept the rest to make iced coffee with, at a later date.

I threw everything else into the blender, set it on blend (use ice crush if you have that setting) for about 20 seconds or so, until it looked smooth, poured it, and watched the rain fall.

This recipe is DANGEROUSLY delicious. The rum adds an aftertaste, and the rest of the ingredients just make a mocha milkshake, so it’s super easy to drink too quickly. But then, if you run out… isn’t that an excuse to make more? (Probably not, but I’ll leave that up to you to decide; we’re all adults, here).

Enjoy, and always — drink responsibly.

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