Rum Raisin Toasted Marshmallow Shake Recipes

RUM RAISIN TOASTED MARSHMALLOW SHAKE

Steps:

• For the meringue: Put the egg whites in the base of a stand mixer or a large bowl (if using a hand mixer). Beat the whites on medium until frothy, about 1 minute. Turn the mixer to medium-high speed, then slowly add the sugar, beating until the sugar is fully incorporated and stiff peaks form, another 3 to 5 minutes. The mixture should be thick and glossy. Transfer to a pastry bag with a medium round tip (or use a ziptop bag and snip 1/2 inch from the corner with scissors to create a pastry bag) and set aside.
• For the milkshake: Put the ice cream, milk, rum, if using, marshmallows and cookies in a blender and mix on high speed until fully combined. Pour into glasses and top each milkshake with a swirl of meringue. Using a kitchen blowtorch, carefully torch the meringue to toast until golden brown. Serve immediately.

TOASTED MARSHMALLOW SHAKE

Steps:

• 1) Toast marshamllows under a broiler, or, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
• 2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "donut"-when you see the shake holding to the sides of the blender with a hollow core.
• 3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
• 4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.

TOASTED MARSHMALLOW MILKSHAKE

Steps:

• Preheat the broiler. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
• Arrange the marshmallows flat on the baking sheet and place under the broiler until the tops are a deep golden brown color, about 40 seconds. Remove from the oven, carefully turn the marshmallows over, and broil until they are deep golden brown. Remove from the oven and let cool slightly.
• Combine the marshmallows and milk in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately.

WHITE CHOCOLATE MARSHMALLOW SHAKE

Steps:

• In a blender, add the ice cream, milk, marshmallow cream and white chocolate liqueur and blend until smooth. If you do not add the liqueur replace it with milk. Serve in tall glasses.

SPICY MAPLE AND RUM TOTTIE

Steps:

• In a shaker, combine the hot tea, rum, lemon juice and maple syrup. Using a stir stick, stir until incorporated fully and then transfer to a tea cup. Season with a small dash of cayenne pepper and garnish with a lemon twist.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.