Adult S’mores Milkshake
Ingredients
Spiced Chocolate Sauce
(Makes 1½ cups)
- 1 cup water
- 1/2 cup sugar
- 2/3 cup cocoa powder
- 1/2 teaspoon Culinary Secrets® Pumpkin Pie Spice
- Dash Culinary Secrets® Cayenne Pepper
- Dash Culinary Secrets® Sea Salt
- 1 teaspoon Culinary Secrets® Pure Vanilla Extract
Adult S’Mores Milkshake
- 16 large marshmallows
- 1 cup chocolate ice cream
- 1 cup vanilla ice cream
- 1/4 cup chocolate liqueur
- 2 tablespoons vanilla vodka
- 1 teaspoon Culinary Secrets® Pure Vanilla Extract
- 2 graham crackers, finely crushed
OPTIONAL Pumpkin Pie Spiced Marshmallows
Yield: 6 dozen medium marshmallows
Prep Time: 45 minutes
Cool Time: 4+ hours
- 1 cup room temperature water, divided
- 1/8 teaspoon salt
- 3 envelopes unflavored gelatin
- 2 1/4 cups sugar
- 1 cup light corn syrup
- 2 teaspoons Culinary Secrets® Pure Vanilla Extract
- 1/2 teaspoon Culinary Secrets® Pumpkin Pie Spice
- 1 cup powdered sugar
- 1 1/2 teaspoons corn starch
Directions
Chocolate Sauce
- Combine water and sugar in a saucepan over medium heat. Bring to a boil, whisking until sugar is dissolved. Whisk in cocoa, pumpkin pie spice, cayenne pepper and salt. Simmer, whisking occasionally, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools). Syrup can be made ahead and refrigerated until ready to use.
Toasted Marshmallows
- Preheat broiler to high. Place marshmallows on a sprayed sheet tray, broil for about 1 minute until golden brown. Remove from the oven and set aside. Optional: Pumpkin Pie Spiced Marshmallows (see below).
Adult S’Mores Milkshake
- Combine toasted marshmallows, chocolate and vanilla ice creams, chocolate liqueur, vanilla vodka and vanilla in a blender. Blend until smooth and creamy.
- Rim your glass in the chocolate sauce, followed by graham cracker dust, pour milkshake into chocolate graham crust glasses. Garnish with a toasted marshmallow.
OPTIONAL Pumpkin Pie Spiced Marshmallows
- Combine ½ cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside. Combine remaining ½ cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240°F or soft ball stage.
- Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and pumpkin pie spice; beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spreadmixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.
- Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.
