Spiked Almond Joy Milkshakes2012-12-17
For the milkshake
- 3 cups packed vanilla ice cream,
- 1/2 cup stirred coconut milk
- 1/4 cup almond liqueur (I used Amaretto)
- 1/4 cup chocolate liqueur (I used Godiva)
- Chocolate syrup
- Whipped cream
- Shredded sweetened coconut
- Whole almonds
Combine the ice cream, coconut milk, almond liqueur, and chocolate liqueur in a blender and mix until smooth. Adjust ingredients if desired (I like a creamy milkshake, if you want it thicker, add more ice cream. If you like more almond flavor, add more Amaretto, etc).
Place the jar containing the milkshake back in the freezer for about 30 minutes to an hour to let it thicken up a bit. Puddle chocolate syrup in the bottom of serving glass (I used shot glasses) and pour the milkshake over the syrup. Top each shake with a pile of whipped cream, a generous sprinkle of shredded coconut, and a whole almond.
Note: this recipe can be easily doubled; just make sure to adjust ingredients to your personal taste. Do not make this too far in advance, or the consistency will be icy.