Chocolate Cinnamon Easter Bunny Milkshakes

Chocolate Cinnamon Easter Bunny Milkshakes

by | Mar 5, 2019 | 1 comment

Chocolate Easter Bunnies were designed to be filled with something, in my opinion. And what better to fill them with than boozy milkshake! What a time to be alive. Obviously you could make these milkshakes kid friendly but either way, if you’re not a great baker, these would make a seriously cool dessert!

Chocolate Easter Cinnabunny Milkshakes

CHOCOLATE EASTER CINNABUNNY MILKSHAKES

Serves 4 EASY 15 mins

Recipe originally created for Food & Home Entertaining Magazine

 

375ml (1½ cups) milk

15ml (1 tbsp) brown sugar

2,5ml (½ tsp) cinnamon

125ml (½ cup) Kahlúa or cold espresso (for a non-alcoholic version)

4 x hollow chocolate Easter bunnies

 

In a small saucepan, combine the milk, brown sugar and cinnamon. Allow to heat up gently on a low heat to allow the sugar to dissolve and the cinnamon to. Remove from heat and refrigerate until chilled. Add the Kahlúa or cold espresso and stir. Heat up a sharp knife and cut the tops off the bunnies. Fill each bunny with the boozy cinnamon milk. Serve immediately.

Death By Chocolate Freakshakes for Halloween

Death By Chocolate Freakshakes for Halloween

by | Oct 11, 2017 | 0 comments

Chocolate freakshakes loaded with a sinful amount deliciousness? Oh hell yes! If I had to choose a way to go, I’d definitely choose death by chocolate! I created these Death by Chocolate Freakshakes for my foodie friends over at Food and Home Entertaining Magazine last year for their spooky Halloween issue and while, since then, everyone has jumped on the Freakshake bandwagon and, to be honest, I’m a little over it, I still think they make a very witty Halloween dessert! This milkshake features espresso syrup, chocolate Halloween bark, chocolate ice cream and is topped off chocolate whipped cream – sinfully delicious! I think it would be super fun to set up a Freakshake bar and let everyone create their own – especially if you put all the ingredients in science beakers and viles – add a little dry ice and you have an idea that’s so good, it’s scary! 😉

If you’re looking for some more Halloween desserts – these are some of the treats I’ve made before:

 

DEATH BY CHOCOLATE FREAKSHAKES

Makes 2

 

Espresso Syrup

½ cup freshly brewed espresso

¼ cup sugar

¼ cup water

 

Chocolate Halloween Bark

100g The Kate Tin Dark Baking Chocolate, melted plus extra to decorate

50g The Kate Tin White Baking Chocolate, melted

Orange powder colouring (optional)

Variety of Halloween-coloured sprinkles, to decorate

 

Chocolate Whipped Cream

50g The Kate Tin Dark Chocolate, melted

125ml cream, whipped

 

Milkshake

4 scoops chocolate ice cream

1 cup milk

 

To serve

2-4 white marshmallows

Chocolate vermicelli

Mini doughnuts

 

To make the syrup, bring espresso, sugar, and water to a boil in a saucepan, stirring to dissolve sugar. Remove from the heat and allow to cool. To make the chocolate Halloween bark, spread the melted dark chocolate thinly onto a sheet of greaseproof paper with a palette knife. Colour the white chocolate orange then drizzle and swirl that over the dark chocolate. Scatter with the Halloween sweets and sprinkles and allow to set completely. Break into shards. Make the chocolate whipped cream by mixing a third of the whipped cream into the melted chocolate and fold the rest in until combined. For the glass; dip the rim of the glasses in the extra melted chocolate and roll it in vermicelli. Divide the espresso syrup amongst the glasses, keeping a little for garnish. Toast the marshmallows using a blowtorch or place them on a tray in the oven under a preheated grill until golden brown. To make the milkshake; blitz the ice cream and milk in a blender until smooth and pour it into the glasses on top of the espresso syrup. Pipe the chocolate cream over the top. Pierce the doughnut onto a straw and place that inside of your milkshake. Top with the toasted marshmallows, broken up chocolate bark and drizzle with espresso syrup.

Chocolate Peanut Butterscotch Milkshake

Chocolate Peanut Butterscotch Milkshake

by | Aug 24, 2016 | 0 comments

#SPONSORED

If I had to be any dessert in the world, I’d be a freakshake. If you don’t know why then you’re obviously new around here so I’ll just go ahead and introduce myself anyway; Freakshakes are the ultimate anti-diet dessert, they’re totally over-the-top ridiculously decadent and most importantly, they’re the epitome of ‘life’s too short just order the damn dessert’. I love anything that involves 5 desserts in one, and I also love it when I can sip my dessert through a straw – minimum effort for maximum pleasure. Freakshakes seem to have taken over the internet, restaurants and our lives and I’m totally okay with that. Topped with basically every sweet, chocolate, biscuit or sauce you can get your hands on – there’s even a place that tops the milkshake with a HAMBURGER and FRIES! Get outta here. Seriously though, who came up with that? I want to be friends with them.
Something else you won’t say no to is this double thick shake loaded with peanut butter and chocolate. The folks over at First Choice challenged me to create my own take on a shake (no rhyme intended) using their new Chocolate Velvet which coincidentally, I discovered makes the easiest cheat’s no-churn ice cream in the world – see the tip below on how! This milkshake makes the perfect late-night snack when you NEED something sweet and decadent but don’t want to waste time fussing about – simply whip the chocolate velvet, add milk, a shot of cold espresso and then load it up with peanut brittle, butterscotch sauce and whatever takes your fancy, which in my case, is a lot of things! This milkshake reminds me of the double thick malt I had as a child when we visited a proper old-school drive-in in Port Elizabeth – it was delivered to our car by a waiter on roller skates, people! And now I’m giving away my age so I’m going to change the subject: If you had to create your own freakshake, what would you pile onto it?

Chocolate Peanut Butterscotch Milkshake

Serves 2

 

4 tbsp soft brown sugar

4 tbsp cream

40g peanut butter

2 cups First Choice Chocolate Velvet, chilled overnight

1 cup First Choice milk, chilled

50g The Kate Tin Dark Baking Chocolate, melted

First Choice cream, whipped, for topping

Chopped peanut butter chocolate bars, to decorate

Crushed peanut brittle, to decorate

 

Start by making the peanut butterscotch sauce, melt the sugar in a pan over medium heat until the sugar turns a dark caramel brown – about 3-4 minutes. Swirl in the cream until combined and allow that to cool completely. Stir in the peanut butter. Smear the melted chocolate onto the sides of 2 glasses. Place the chocolate velvet in a medium bowl and whip on high speed for 5 minutes until fluffy. Add the milk and mix to combine. Pour into the prepared glasses. Top with whipped cream, chopped chocolate bars, crushed peanut brittle and drizzle with the peanut butterscotch sauce.

 

TIP The chocolate velvet makes ridiculously easy no-churn ice cream. Just whip it, flavour it with whatever you like – espresso swirl, chopped nuts, chocolate chips, peanut butter – then pour into a bowl and freeze!

Disclaimer: This post has been sponsored by First Choice, however, I only work with brands I think are awesome and that I actually use myself.
Peppermint Crisp Tart Milkshake

Peppermint Crisp Tart Milkshake

by | Nov 26, 2013 | 0 comments

You may have noticed that I LOVE taking traditional South African recipes and giving them a fresh new twist. There isn’t a South African worth their slip slops that will refuse a scoop of peppermint crisp tart at a braai and when I tried to explain this to Italian fiance his reaction was ‘What is peppermint crisp?’ All of my outrage aside, I had not realised until this moment, that the rest of the earth lives in a world without this glorious confection! Can you just imagine? Shame.  But don’t sympathise too long because what this means, is that there’s more for us. Yay.
I was given this sexy-looking Zoku Slush & Shake maker in September and have been patiently waiting for the perfect scorcher of a day to take it for a spin. This weekend, it finally happened. Thirty degree heat and I was happy, ‘cos I could make my decadent milkshake (which is my take on the peppermint crisp tart) and has been in the back of my mind all along.  The best part of this milkshake, is that it takes forever to melt because it’s made in this clever little gadget. You freeze the core of the Zoku (I just keep it in my freezer so when the urge arises, I can whip up a slushie or milkshake) then just pore in your milk mixture or fruit juice and in minutes, it freezes in front of your eyes. You can even add a little bit of booze… I’ll just let that sink in while your mind whirls with all the delicious icy possibilities it can create. Magic stuff. And such a great Christmas gift *hint hint*.

Peppermint crisp tart shakes

Serves 2

 

1 cup vanilla ice cream

180ml milk

1-2 tbsp caramel

1 peppermint crisp bar, crushed plus extra for garnish

Crushed coconut biscuits, to garnish

 

Blend the ice cream, milk and caramel until smooth then stir in the crushed peppermint crisp. Pour into the Zoku Slush & Shake and stir until thick. Serve garnished with peppermint crisp pieces and coconut biscuits.

 

*This post has been sponsored by the awesome people at Zoku who make an array of gadgets to whip up icy delights! Visit their website here or like the Facebook page for more yummy recipes. You can find the Slush & Shake makers at Boardmans, @Home and CNA stores or at Yuppiechef.com