Chocolate, Caramel, Ice Cream And More!
Well this weekend will mark the official beginning of the summer season, at least according to the calendar. So I thought what better way to help fend off the onslaught of summer heat than with a milkshake. An adult milkshake that is!
This delicious concoction has chocolate, caramel and three different types of liquors in its makeup along with some great vanilla bean ice cream. You’ll definitely agree that this is one of those drinks that you will want to just sit back and sip up on during a hot summer afternoon, just don’t sip too many.
Drink Ingredients (Makes 2 drinks).
- 3 ounces of brewed coffee (cold). For this we used Tully’s Hawaiian Blend K-cup with the machine set for a 4 ounce drink (its lowest drink size setting).
- 3 ounces of Omara’s Mint Chocolate Cream liqueur.
- 4 ounces of fat free half and half.
- 1.5 ounces of Disaronno’s amaretto
- 1.5 ounces of Grand Marnier.
- 3 scoops of vanilla bean ice cream.
- Hersey’s Chocolate Syrup.
- Smucker’s Caramel Syrup.
- Essential Cane Espresso flavored cane sugar.
- Canned whipped cream.
- Ice if needed.
Drink Mixing Instructions.
Take out your Margaritaville machine, combine the fat free half and half, coffee, Omara’s, amaretto, Grand Marnier and ice cream into the blending jar. You can also add a generous squirt of chocolate syrup if you want the drink to be more chocolatey.
Next if you have a Bali, Fiji or Tahiti model machine set the number of drinks to 2 and the type of drink to smoothies, but do not add ice to the ice reservoir. We want this to be all ice cream if possible. If you have a Bahamas or Key West machine proceed as you normally would for any other drink don’t add the ice.
For those folks using a regular blender you might want to add the ice cream a scoop at a time to the blending jar so the blade doesn’t bind up and you get a smooth blend.
Hit the shave/blend button and let the concoction maker do its thing. If the drink turns out too thin you can either add more ice cream and re-blend or add ice to the reservoir and use the manual shave/blend toggle to finish off the drink.
Regular blender folks should stick with the ice cream because a normal blender will give you large ice chunks to contend with in your drink.
Prepare your glass, in this case a Hurricane glass, by drizzling both the chocolate and caramel syrup along the insides of the glass.
Pour the drink into the glass and then top with the whipped cream and sprinkle with the espresso flavored cane sugar.