I’m a milkshake enthusiast, always have been, so when I saw a cookbook called “Thoroughly Modern Milkshakes” in a book catalog a few months ago, I made sure to ask for a review copy. After all, who knows when The Sound of Young America might turn into The Splendid Table?
The book is really lovely, and author Adam Reid includes tons of amazing milkshakes, from the simple to the absurd. Last night, I made a cucumber lemon mint shake, and that was after looking for a relatively simple recipe. I couldn’t wrap my head around Sweet Corn & Basil or Blackberry Lavender.
My favorite shake I’ve made from the book so far was a very simple one — one that I actually managed from stuff I had sitting around my house.
It’s called The Irish Breakfast Milkshake. There are no bangers or fried potatoes in it — it’s actually a tea shake.
It’s very simple to make.
You start by steeping four black tea bags in about four ounces of boiling water. Then take out (and squeeze out!) the bags, and refrigerate the super-tea you’ve made until it’s cool (half an hour or so).
In the blender, mix your tea with about eight scoops of french vanilla ice cream and about an ounce of honey. Be sure to use a spatula to push it down and mix it up a bit between whooshes of the blender.
The vanilla ice cream and the complex tea flavor play so wonderfully together, and that lovely honey sweetness is a perfect crowning touch. Super easy, super delicious.
All hail Thoroughly Modern Milkshakes!