I own far too many cookbooks and I truly don’t have room in the house for more. Yet, for some reason, I can’t stop myself from lusting over new cookbooks any time I’m out shopping. I’ve been eyeing Baked: New Frontiers in Baking since I saw one of the authors on Martha Stewart not too long ago. I convinced myself to check it out of the library instead of buying it. It bears noting that our town library is amazing when it comes to cookbooks – I think I currently have 5 or 6 checked out….. Anyway, Baked is an absolutely gorgeous book….beautiful photos, fun fonts and bright colors. The first recipe I decided to try was a simple milkshake. It combines chocolate and beer and I knew Shane would be psyched about it. I stopped at the liquor store and grabbed chocolate stout today and threw this together this evening. We had some chocolate fudge ice cream in the freezer so I used that instead of plain chocolate ice cream. This shake was a big hit with Shane! In addition to the delicious shake, he got to drink the rest of the bottle of chocolate stout. Not a bad way to start the week!

Chocolate Stout Milkshake
from Baked: New Frontiers in Baking, by Matt Lewis, Renato Poliafito and Tina Rupp

2 huge scoops (about 2 cups) premium chocolate ice cream
1/2 cup whole milk
1/4 cup very cold chocolate stout
1 tablespoon malted milk powder

Put two tall (8-ounce or larger), heavy glasses in the freezer while you make the milkshake.

Put the ice cream, milk, stout and malted milk powder in a powerful blender. Blend until smooth. Pour into the chilled glasses and serve with spoons.

Makes 2 8-ounce servings.

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