Thin Mint Milkshake

So if you were smart, you picked up enough Girl Scout Cookies when they hit the street earlier this year to fill your end-of-the-world chest freezers to last until 2099 when the dead have ruled the earth (then lost it in a game of cribbage), when shoes are illegal, and the ants have taken over all the wal-mart supercenters. Now... you may think your cookie supply may last that long, but you know that shit's gonna be gone by Halloween.

Now, for those of you who think that these little disks of sugar infused trans-fat coated in a gooey chocolate, garnered from the abuse of child slave labor on coco plantations, here is a way to make Thin Mints at home in the event you can't get the stuff from your local dealer.

Anyway, if you have some Thin Mints, ice cream, and a' hunkering for a way to beat the heat that does not involve getting nekkid (necessarily), take a shot at this bad boy:

THE THIN MINT MILKSHAKE



Yay!

Believe it or not, that cookie stood up on its own the first time I tried.



...Seriously I ate an entire box of these things before I even got around to photographing this, and that was within 6 hours.



Promise, this is the last episode with a blender in it for a while. Bad news is that the next episode has an even more specialized piece of equipment. But it can work without electricity.



Seriously, all the ingredients should be brought as close to or below the freezing temp. as possible, including the blender blade, the glass, cookies, milk, all that. Because warm ingredients melt things.



By the way, that ice cream comes from the very first Häagen-Dazs scoop shop in... ever. Also BTW, they still sell eggcreams, even though they're not on the menu.



Making this in terms of proportions, really depends on a lot of things. I don't like to state explicit measurements because everyone has a differentiating sense of taste and what they like. So if you really like these cookies, then use a lot of them (but FYI, they tend to sink while the cream floats), if you like it only slightly mint flavored, then use vanilla or chocolate ...or any other flavor... If you're a Mint Julep fan, then a shot of bourbon in the think mint shake will bring back some familiar flavors.  You can even do this with vanilla ice cream and those Samoa cookies and throw a shot of Malibu Rum in there and Shazam: you've got yourself some sort of demented Pina Colada of awesomeness. ..actually... Tune in March 2013 for that.












Hooray!

Join us Next Time:

Watermelon Margarita Punch from Scratch.

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Hot Chocolate (on a cappuccino steamer)

Making hot chocolate with a steamer:

Nothing beats hot chocolate that's made the right way. The nasty powder crap from that uppity Swiss broad or that fake chocolate milk made with syrup that they heat up over at that hipster coffee house is no substitute for actual hot chocolate, as you shall soon see.

Read the labels dumbass.

Avoiding heat will just prevent the chocolate from melting and getting all over whatever you're chopping it with, which is a pain to clean up.

Making sure that the chocolate, the milk, and whatever you steam it in, isn't refrigerator cold, will speed things up. It should be warmer than room temp, in order to get things going. To avoid getting too hot, too much foam building up, or oils separating, use a stop-go method back and forth maybe 3 times, and it will come out much better.

Stove-top methods are fine too. Here's a great one from CIA.

Here's a link to a method of making chocolate whipped cream.
And another one
...and if you can actually handle Rachel Ray... here's a video of her doing something like that.

Finally, a rare occurrence here at Pinky Mixology, but we're going to recommend not adding any booze to this one (apart from a dash of vanilla extract in the whipped cream), even creme de cacao or that Godiva stuff. The chocolate in this thing is some high quality shiznit, and it's in a perfect balance, something that would get thrown off with the addition of any hooch.

FYI You are looking at about 1/2 of what was made. Don't try to shove everything into one mug, or you'll have a hard time.

Next month things get spicy with the Wasabi Bloody Mary.



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Eggcream

So an actual drink that's ok for you tea totaling pansies out there.

Eggcreams can also be made in Vanilla flavor.

The end of this one folks.

Stay tuned for the next wacky episode: Swiss Lemonade: