It’s actually felt like spring (dare I say summer?) the last few days in western Washington! The sun has been out, no clouds as far as the eye can see, and sunburns abound (because of lack of sun for so long!) I’ve been outside enjoying family time and a bit of gardening, in a t-shirt and flip-flops; it’s been in the mid 60′s! Oh, the things we get excited about as the seasons change.
As I was driving home from school yesterday evening I found myself dreaming of ice cream, good ice cream, blended with the crème de menthe and crème de cocoa sitting on the upper shelf of my pantry. I bought them last spring for an ice cream cake I made my mom for her birthday and they’ve been just sitting there ever since! (I’m not much of a drinker if you couldn’t already tell from their lack of use.) My dreaming became a reality as my car spontaneously pulled into the corner store parking lot and I emerged with espresso chip ice cream!
- 1-2 ounces crème de menthe
- 1-2 ounces crème de cocoa
- 1/2 milk
- 6 scoops of espresso chip or vanilla ice cream (about 10 ounces)
Once the kids were in bed, the blending began and life is good! Creamy drink and good conversation with my husband, what more could a girl want?!?
Grasshopper Espresso Milkshake
Combine all ingredients in a blender, mix until the desired consistency is reached. Enjoy with a straw and good company!