Spiked Trefoil Milkshake – Maggie Hoffman – Serious Eats: Drinks

[Photograph: Robyn Lee]

This is a Girl Scout Cookie-inspired milkshake for grownups only, but you can leave out the booze if you want to make a version for kids. Head here for more Girl Scout Cookie-inspired milkshakes »

Note: Allow ice cream to soften at room temperature for 5 minutes before scooping.

About the Author: Maggie Hoffman is the editor of Serious Eats: Drinks. You can follow her on Twitter@maggiejane.

Spiked Trefoil Milkshake

About This Recipe

YIELD:	makes 2 milkshakes
ACTIVE TIME:	10 minutes
TOTAL TIME:	1 hour 10 minutes
SPECIAL EQUIPMENT:	Blender, fine-mesh strainer

Ingredients

• 15 Trefoil cookies
• 1 1/2 cups whole milk
• 2 1/2 cups vanilla ice cream (15 ounces / about 5 medium scoops)
• 1/2 ounce bourbon
• Pinch salt
• Garnish: Whipped cream and crumbled Trefoil cookies

Procedures

1. 1

   Preheat oven to 350°F. Toast cookies in oven on a foil-lined baking sheet until fragrant and slightly darker in color, about 5 minutes. Remove from oven. Using tongs, add to a sealable container. Add milk and cover. Refrigerate at least 1 hour and up to 3 hours.

2. 2

   Strain milk mixture into blender. Discard cookie solids. Add ice cream, bourbon, and salt to blender. Purée until smooth.

3. 3

   Divide among serving glasses, top with whipped cream and crumbled cookies.