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Ginger-Curry Shake
Serves2 thick 8-ounce shakes
Ingredients
- 3/4 cup whole milk
- 1/4 cup ginger syrup (HuffPost note: make your own ginger syrup, or use store-bought)
- 1/8 teaspoon mild yellow curry powder
- 4 large scoops Vanilla Ice Cream or Sweet Cream Ice Cream
Instructions
- Add the milk, ginger syrup, and curry powder to a blender, cover, and quickly pulse the blender to combine.
- Add the ice cream, cover, and blend on a medium setting until you see a whirlpool form -- that’s when you know it’s done.
- Pour or spoon the shake into two tall glasses.
- Top with any garnish you’d like -- candied lime rind, whipped cream, a drizzle of more ginger syrup, it’s all good.
- Serve with straws and spoons. Chock dii!
- HICCUP ALERT: We’ve liquored up this shake to good results.
- Reduce the amount of milk to 1/2 cup and use 1/4 cup well-chilled rum or coconut-flavored alcohol. New York City food personality Eddie Huang showed up one night with a bottle of coconut-infused vodka, and we used some in this shake. From what we remember (that night has grown hazy over time), it tasted excellent! We always keep our liquor bottles in the freezer, and we assume you do the same.
Originally published at M.huffpost.com. Reproduced for personal collection.