Top o’ the mornin’ to ya!
You knew I was going to do that, didn’t you? I couldn’t resist. This Irish thing is very, very contagious. Are you wearing your green today? I am!
More importantly, are you drinking your green today? I am!
You’re probably thinking it would be appropriate for me to be posting some new-fangled green monster recipe.
Well, yes, that would be appropriate. But I’d hate to be predictable.
This is the first and probably the last time you’ll see me write the next sentence. Today, I am going to share a copycat recipe for something off of the McDonald’s menu.
Pick your jaws off the floor. It’s just a milkshake. I mean, milkshakes are real food, right? RIGHT?
A Shamrock Shake to be exact. Don’t know what a Shamrock Shake is?
Well, I’m sorry.
Shamrock Shakes are special creatures. Green, minty, smooth and incredibly hard-to-find. They are the recluse drink of the fast food world. Only available one month a year (March) and only in select locations. I’ve heard entire states are “dry” when it comes to offering up the goods. There are even entire websites out there dedicated to the search and recovery of Shamrock Shakes.
I told you they were special.
No longer will you have to succumb to the whim of some McDonald’s corporate regulator. For today, I give you the power. The power to delete the “Find the Shake” website from your bookmarks. The power to stop calling every McDonald’s manager in a 100 mile radius. The power to avoid the embarrassment you have when one of your devoted blog readers spies you sitting in the McDonald’s drive-thru.
Not that that happened.
Today, I give you the power to make your own Shamrock Shake. Scratch that. Today, I give you the power to make a new and improved Shamrock Shake.
For the McDonald’s version has enough chemicals packed inside to make a nitroglycerin plant look au natural (Christmas Vacation reference on St. Patrick’s Day!). Check out this ingredient list:
Vanilla Reduced Fat Ice Cream: Milk, sugar, cream, nonfat milk solids, corn syrup solids, mono- and diglycerides, guar gum, dextrose, sodium citrate, artificial vanilla flavor, sodium phosphate, carrageenan, disodium phosphate, cellulose gum, vitamin A palmitate.
Shamrock Shake Syrup: High fructose corn syrup, corn syrup, water, sugar, natural flavor (plant source), xanthan gum, citric acid, sodium benzoate (preservative), yellow 5, blue 1.
Shamrock Shake Syrup? Seriously? Oh! I can do better than that!
Shamrock Shake (AKA : Mint Milkshake Yumfest)
3 scoops vanilla ice cream (about 1 1/2 cups)
3/4-1 cup milk
1/4 tsp. mint extract
8-10 drops green food coloring
Blend ice cream, milk, extract and food coloring in a blender until smooth. Add more ice cream or milk depending on desired consistency. Poor into two glasses and top with whipped cream.
Makes two shakes.
Note : Yes, I realize the green food coloring totally negates my whole “nitroglycerin” argument from earlier. If you really have a problem with it, leave it out. I’ll turn a blind eye to your Shamrock Shake disgrace.
Note #2 : The controversy over whipped cream is thick (with stiff peaks!) on this topic. Traditional Shamrock Shakes do NOT have whipped cream. McDonald’s starting adding that last year. But my philosophy is that whipped cream is never, ever wrong.