Strawberry Milkshake

Milkshake is a sweet, cold beverage that is made from milk or ice cream sweetened with butterscotch, caramel sauce, chocolate syrup or fruit syrup. The classic milkshake has evolved into a more sophisticated drink with a variety of flavors and toppings served in fast food chains, restaurants, diners and shake shops. This strawberry milkshake can be easily created and enjoyed at home with the help of your trusty blender. This recipe uses frozen strawberries to achieve that cold, slushy beverage.

Ingredients:

This recipe takes about 3 minutes to make. However, the strawberries need to pre-freeze for about 2 to 4 hours or until they are hard as ice cubes. Serves 3 to 4.

• 1 lb of strawberries, washed and stems removed
• 2 tbsp of brown sugar
• 4 tbsp of honey
• 3 cups of cold milk

Instructions:

Cut the strawberries into quarters and place them in a bowl.
Add 2 tablespoons sugar and mix well.
Divide the strawberries into two portions and put each portion in a plastic bag.
Place the bags in the freezer and let the strawberries freeze until they are as hard as ice.
Take out a bag of frozen strawberries from the freezer and let it sit on your kitchen counter for about a minute or two.
Separate the strawberry pieces by hand while inside the plastic bags.
Put the strawberry pieces in the blender.
Add a cup and a half of cold milk and 2 tablespoons of honey.
Blend for about 30 seconds or until you get that smooth consistency.
Pour into chilled glasses and serve immediately.

Ideas And Tips:

• You may use simple syrup instead of honey. Slowly boil an equal amount of sugar and water in a pot until the sugar is dissolved. Let it cool before using.

• You may also use vanilla ice cream instead of milk, but you may have to lessen the amount of sweetener or completely omit it so your milkshake does not end up too sweet.

• Love milkshake but hate the extra calories? You may use non-fat milk, soy milk, cashew milk or almond milk.

Strawberry Milkshake
images – https://www.youtube.com/watch?v=IsOXUzQsZFg

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