Milkshake Trio

If you’re in the Nashville area you’ve either recently been extra-sniffly or know of folk that have been hit with allergies. Apparently August is peak ragweed season in this area.

The Husband got hit right after our lovely dinner at Lockeland Table. I thought I was going to skate by sniffle-free but by Wednesday learned that I wasn’t going to be so lucky.

For the both of us, The Crud started with some serious sore throats. In my book, the best remedy for a sore throat is ice cream – and lots of it – in milkshake form! Our favorite go-to milkshake joint in Nashville is Bobbie’s Dairy Dip [order the Chubby Checker. I promise. You won’t regret it.]. But when it’s 8 pm, you’re feeling crummy and you’re already in your pjs, some homemade milkshakes are just going to have to do.

Always indecisive when it comes to dessert flavors, I tamed my crazy inspirations down to three different flavors – mocha, ginger-chai + toasted marshmallow-pbj.

Here are the recipes :

Milkshake Base

yield : 1 mason-jar sized milkshake   total time: 5 minutes

3 large scoops of vanilla ice cream [my favorite non-fancy flavor is Breyers Natural or Breyers French Vanilla]

1-4 – 1/2 cup milk [depends on your preferred milkshake consistency]

1/2 tsp vanilla extract

1/2 cup whipped cream [my favorite ratio is Alton Brown’s, here]



1 tsp espresso powder/ground espresso

3 coffee ice cubes [we cold-brew coffee in the summer and make ice cubes from some of the brew to add to our home-made iced drinks]

2 TBSP cocoa powder

several grinds of Trader Joe’s sugar-chocolate-coffee bean mill to top


Add ice cream, milk, vanilla extract, espresso powder, and coffee ice cubes to blender. Mix to preferred consistency. Serve in mason jar topped with whipped cream and chocolate/coffee/sugar, to taste.



2 tsp chai powder [like this]

6 crunchy gingersnap cookies [my favorite are these]

2 tsp candied ginger [I like this]

1 TBSP honey [have to shout out to Trubee honey here. local and our favorites!]

ground cinnamon, to top


Add ice cream, milk, vanilla extract, chai powder, cookies and candied ginger to blender. Mix to preferred consistency. Serve in mason jar topped with whipped cream and cinnamon, to taste.

Toasted Marshmallow Peanut Butter and Jelly


4 large marshmallows, toasted

2 TBSP peanut butter [crunchy or smooth – your preference]

1/4 cup frozen strawberries

1 TBSP strawberry jam

2 TBSP peanut butter magic shell

2 large marshmallows, toasted, to top [instead of whipped cream]


To toast marshmallows – skewer and toast over gas stove-top flame or place on silpat covered baking sheet under broiler on high for 2-3 minutes. [keep a close eye on them as they’ll go up in flames rather quickly!]

To make peanut butter magic shell – mix 3 tsp peanut butter with 1 TBSP coconut oil [in liquid form].

Add ice cream, milk, vanilla extract, 4 marshmallows, peanut butter, strawberries and jam to blender. Mix to preferred consistency. Serve in mason jar topped with peanut butter magic shell and additional marshmallows, to taste.

What’s your favorite comfort food when you’re feeling under the weather?



    • I imagine it’d be just as easy to make it with a strongly brewed chai from a tea bag or using liquid chai concentrate [like from Tazo] – just adjust how much milk you add in to compensate for the extra liquid. Hope you love it!

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