Ina can do no wrong.
But the best part of any hot chocolate-I don't care if you have children or not-is the marshmallows.
Eldest loves them so much she gobbles them down before I even begin preparing our drinks (and does the same at Thanksgiving and Christmas when helping with the sweet potato casserole).
Enter the Toasted Marshmallow Shake.
It was a concoction that I never would have thought of, but thankfully, Emily of Cupcakes and Cashmere visited Stand's in New York and managed to find the recipe.
And then she shared it with the world and the world said, "Thank you and God bless."
It really is that good, and amazingly enough, very simple. Did I mention it's perfect for people with children who gobble down marshmallows? It's not too bad for adults either.
Enter this fluffy, sweet drink heaven, and don't say I didn't warn you if you suddenly want more once you're finished with your first glass.
Stand's Toasted Marshmallow Milkshake
from Gourmet magazine
-3 scoops vanilla ice cream (they use Laboratorio del Gelato)
-1 tablespoon whole milk
-1 large dollop of Wookstock Water Buffalo Milk yogurt (For the 300 million of you that can't pick water buffalo milk yogurt up at your corner store, feel free to use a substitute yogurt—it's just there to add a little more liquid and balance out the sweetness of the ice cream a bit)
-5 Kraft Jumbo Jet-Puffed marshmallows
1) Toast marshmallows under a broiler, or, if you're frisky, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal). Make sure your pan is sprayed properly so the marshmallows don't stick!
2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "donut"—when you see the shake holding to the sides of the blender with a hollow core.
3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to over blend it, making it too melty.
4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.
5) Repeat if necessary. And it will probably be necessary.
I'm going to give you a few side notes from the three times eldest and I whipped this shake together last weekend. Yes, three times.
First, make your own whipped cream. Store bought is fine if you absolutely have to, but in our family we never use anything but homemade, and yes, there is a huge difference. It's very simple: 1 cup of heavy whipping cream, 1 tsp. vanilla, and 1 cup of sugar. Whip with your mixer until it looks like-and has the texture of-whipped cream. I promise you, you'll really enjoy it that much more if you take five extra minutes to do this.
Second, any vanilla ice cream will do. I'm not sure how easy it is to find vanilla gelato, but with two children generally in tow while grocery shopping, I'm not going to spend the entire trip finding out. We used Breyer's.
Third, don't use Greek yogurt. We made our shakes differently each time since the first time I was missing the yogurt. Without it, the milkshake is perfection. When we added Greek yogurt, the taste was a tad sour. Greek yogurt is wonderful by itself-it's just not meant for this milkshake. Use plain, regular yogurt, as we did for our third try. It really does add a little bit of flavor complexity (don't I sound all chef-y?).
Finally, enjoy, enjoy, enjoy!! This is a wonderful treat and if you want, toast extra marshmallows. We toasted eight because we're cool like that, and put a few extra on top.
We'll be delighting in these sweet drinks on Super Bowl Sunday as we cheer on our boys in Black and Gold. I can't decide what would be sweeter: these drinks or a victory for the Saints. How about both!
So give this a whirl in your own home and let me know how much you enjoyed it.
Because I promise you, you will.