While I was pregnant with my oldest daughter, my husband and I were practically Red Robin groupies. We frequented the restaurant about twice a week, never less. Once Christmas time came around, we encountered the Gingerbread Milkshake. Knowing we'd spend far more money than would be acceptable on this delicious treat, I decided to start surfing the Net to find it's secret. After diving into a few recipes, I played with the ingredients until I found a match for my own tastebuds. I, now, make large batches of milkshakes and throw in an ingredient here and there until it tastes just right. Hope you enjoy this season pleaser year round!
Gingerbread Shake
1½ oz. Gingerbread Syrup (I bought a large bottle from Starbucks.)
2 oz. Milk
2 Tbsp. Graham Cracker crumbs
14 oz. Vanilla Ice Cream
1 gingersnap cookie
Whipped Cream
Blend syrup, milk, ice cream, and 1 Tbsp. graham cracker crumbs. Pour into glass. Top with whipped cream, remaining graham cracker crumbs, and a gingersnap cookie.
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