Tuesday, May 31, 2016

Nutty Monkey Milkshake

     Relief From The Heat!
     It is summer and the temperature is hot.  Record high temperatures will be broken just like every year in the desert southwest.  
     Seeing mirage illusions while suffering from heat exhaustion does happen here in the desert.  Hallucinating a gigantic ape making a milkshake at a malt shop while suffering from the extreme heat in the Mojave Desert can only mean one thing.  It is time to chill out, soak up some air conditioning, sit down and get hydrated.  After recuperating, doing some dream interpretation to figure out the meaning of the giant gorilla working at a malt shop vision could possibly lead to one conclusion.  Its time for a Nutty Monkey Milkshake!

     It has been many years since I made a milkshake.  I forgot one important detail when I assembled today's Nutty Monkey Milkshake.  After a milkshake is blended, the ingredients become aerated.  All of the chilled tiny air bubbles and liquid expand rapidly as the temperature rises by only a few degrees.  I made the mistake of putting too much milkshake in the glass.  The aerated milkshake expanded and started to overflow.  The whipped cream and fruit topping actually was pushed out of place by the explosive milkshake.  
     I immediately realized the mistake that was made, but the minor overflow disaster was already taking place.  Instead of a clean looking milkshake presentation, the effort got a bit sloppy.  Only a few photos could be taken before the volcano erupted.  Of course correcting the overflow problem was noted in the writing of today's simple recipe.

     Today's milkshake recipe was designed to be easy to make.  All of the ingredients and garnishes can be purchased pre-made and ready to go at a grocery store.  The idea was to remind folks how much fun making a milkshake can be.  Going wild with the garnishes and painting the inside of the glass can impress guests.  "Wow!  A gourmet milkshake!"  

     Hot Fudge Painted Milkshake Glass:
     Pre-made hot fudge topping was used to garnish this milkshake.  Some ice cream topping brands are better than others and it does pay to read the label.  Choosing pre-made ice cream toppings that do not have a long list of artificial ingredients is best.  
     Step 1:  Freeze a large 24 ounce lager glass or milkshake glass.• Chocolate fudge topping works better for painting a frozen glass than chocolate syrup.
     Step 2:  The chocolate fudge has to be warmed in a microwave or double boiler.  The chocolate fudge should not be hotter than 99ºF or the frozen glass might crack from making contact with hot liquid.  Allow the hot fudge to cool to just above room temperature (about 80ºF). 
     Step 3:  Place the warm fudge topping in a plastic squeeze bottle.
     Step 4:  Remove the frozen glass from the freezer.
     Hold the glass at an angle.
     Use the squirt bottle to paint streaks inside of the glass, while turning the glass.
     Place the glass back in the freezer till the milkshake is ready.

     Whipped Cream: 
     Frozen whipped cream topping is as artificial as it gets.  Canned pressurized whipped cream is about the same.  A gourmet milkshake is better with fresh whipped cream!
     Whipping fresh cream with sugar in a chilled bowl produces the best whipped cream.  A cake mixer with a whisk attachment works best.
     Step 1:  Place 1 cup of cream in a chilled mixer bowl.
     Add 4 drops of pure vanilla extract.
     Add 1/2 tablespoon of sugar.
     Whisk till medium stiff peaks appear.
     Step 2:  Load the whipped cream into a star tipped pastry bag.
     Keep it chilled till the whipped cream is needed.

     Nutty Monkey Milkshake:
     This recipe yields almost 4 cups or enough for 1 Belly Buster Milkshake!  Making a little bit of extra milkshake and serving it on the side in a separate cup is a malt shop tradition!  
     A Nutty Monkey Milkshake is made with fresh banana and peanut butter!  
     Step 1:  Place 2 1/4 cups of French vanilla ice cream in a milkshake blender.
     Add 1/2 cup of chilled milk.
     Add 1/3 cup of natural peanut butter.
     Add 1 sliced ripe banana. 
     Step 2:  Blend until the ingredients are thoroughly combined and smooth.
     Step 3:  Pour the milkshake into the frozen painted glass, till the milkshake is about 3/4" from the top of the rim.  (The empty space at the top of the glass will prevent overflow, when the aerated milkshake expands!)
     Step 4:  Use the pastry bag to pipe some whipped cream topping.
     Insert 2 banana end pieces in the shake.
     Use the squeeze bottle to pain some chocolate fudge on the whipped cream and bananas.
     Step 5:  Garnish with strawberry slices.
     Garnish with fancy cake sprinkles of your choice.
     Serve any extra milkshake on the side in the blender cup.  

     A fancy milkshake is a nice treat at the end of a hot summer day! 

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