I bought my dad a milkshake yesterday. Strawberry – a solid choice though I remember him ordering Pineapple Malts when I was a kid which tipped me off early to his playful food genius. It’s pretty sweet sharing a milkshake with Dad, any flavor, any age.
The offering today is a milkshake – roasty, toasty, and sweet. And while we’re past the summer days (someone tell that to the heat and humidity in New Orleans), and while we’re starting to fluff our sweaters and think about roasting our vegetables – the invitation is to subvert all that a make ourselves a small toasty milkshake.
I published this recipe years and years ago on my blog. 2010… so a very chill 8 years ago. It’s so good it’s worth a reminder because ICE CREAM and MARSHMALLOWS.
Start by toasting marshmallows – a worthy pastime – standing over a gas stove with a skewer and a stack of fluffy marshmallows. Toast to burnt. It’s the burnt sugar that makes the toasted marshmallow milkshake taste like toasted marshmallows. Now is no time for a golden toast. Flame is what we’re going for.
Blend toasted marshmallows with scoops of vanilla ice cream and a big splash of whole milk. Coconut milk ice cream and coconut milk is also delicious. Any way you milk and cream it is a step in the right direction. It’s indulgent and comforting and almost as good as a pineapple malt.
Photos with my friend Jon Melendez.