In mid-August, sometimes even the most refreshing of cocktails — a Moscow Mule, a Mexican Martini — simply won’t do. The stifling heat that engulfs us the second we step outside seems virtually never-ending.
It’s time to put the booze in a blender. Make it very sweet and very cold. Doesn’t a rum-filled chocolate milkshake sound like just the solution, with berries and amaretto and whipped cream to boot?
In this one, two crucial ingredients play a big role, but chances are, you wouldn’t know it unless you’re the one whipping up the milkshake. Nielsen-Massey, a longtime maker of pure extracts such as these chocolate and almond ones, provide the subtle but oh-so-good support to the chocolate ice cream and the amaretto.
These extracts are ideal for adding extra layers of depth to any recipe with their flavors as a base. So once you’ve cooled off with this boozy treat, you can try them in desserts, sauces, other beverages and more. You can also try the other extracts, from coffee to orange to peppermint.
Boozy Berry Chocolate Almond Milkshake
2 cups berries (such as raspberries, blueberries, blackberries, strawberries)
1/4 cup sugar
3 cups chocolate ice cream
1/4 cup milk
2 oz. dark rum
1 oz. amaretto
2 tsp. Nielsen-Massey Pure Chocolate Extract
1 tsp. Nielsen-Massey Pure Almond Extract
Whipped cream, sliced almonds and cacao nibs for garnish
Place the berries and sugar in a small pot over medium-low heat and cook for about 15 minutes, or until syrupy. Puree the berries and strain out the seeds.
Combine the ice cream, milk, rum, amaretto and extracts in a blender.
Swirl the berry puree around the inside of a tall glass, layering with the milkshake. Garnish with whipped cream, almonds and cacao nibs. Serve immediately.
— Adapted from Baking a Moment
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