White Russian Milkshakes

If it were up to me, we’d have world peace, obviously.  What else do you have, pageanteers?  Hmm?

If it were up to me, everything would start three hours later, and Dolly Parton would have to find a way to make “workin’ 11 to 8” sound good.  Not my problem, Dolly.

Tom Waits would be all you hear on the radio.  Mama knows what’s good for you.

Also, I would never drink another milkshake without alcohol in it.

What does all this say about me? Nothing good, honeybunnies. Nothing good.

But when you’re done shaking your head and wagging your finger, try these! You’ll understand.  I’ve been on this kick for quite some time now, and this is by far my favorite.

I have hazelnut vodka from Portland.  It’s really great, but I’ve drawn a blank on how to use it.  It’s perfect in this environment, though you don’t need to go out and buy special vodka for these.  But, if you’re ever in Portland, distilled spirits are a new thing, they’re all crazy nice and welcoming, and they do tastings! (1, 2, and 3. where my vodka came from)

Kahlua too, of course.

You should buy somewhat-quality ice cream for shakes.  If you’ve ever wondered why the three scoops your recipe called for yielded much less than it should have, it’s because inferior ice cream is pumped full of air and just goes “poof!” when blended.  An easy, no-math-required way to tell is just by holding cartons to see how they compare weight-wise.

Pop some popcorn, make these, watch the Big Lebowski.  Xoxo.

White Russian Milkshakes

4-5 scoops top shelf vanilla ice cream
1/2 to 1/3 cup milk, depending on how thick you like your milkshake
1 shot of Kahlua
1/2 shot of vodka

Blend everything in a blender until thick and creamy.  Makes about three 8 oz. shakes.  Top with chopped chocolate, if desired.