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Forget the green beer and make this festive boozy mint milkshake instead for St Patrick’s Day. Loaded with delicious minty flavor and topped with whipped cream and our Forest Green cocktail rim sugar. Yummy! We’ve tweaked this recipe a bit, so that the cool mint melds with rum and just a hint of melon from the Midori. Your taste buds will enjoy this thick, delicious, and oh-so adult shamrock shake.

To make this recipe, you’ll need to make mint-flavored ice cream. Yes, you can just buy mint ice cream from the store, but honestly? Homemade tastes better.

 

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Boozy Mint Shake recipe - St Patricks Day Green drink recipe from Dell Cove Spices

Boozy Mint Milkshake

  • Author: Patricia Beets
  • Total Time: 5 hours
  • Yield: 1 drink 1x

Description

Forget the green beer and make this festive boozy mint milkshake instead for St Patrick’s Day. Loaded with delicious minty flavor and topped with whipped cream and our Forest Green cocktail rim sugar. Yummy! We’ve tweaked this recipe a bit, so that the cool mint melds with rum and just a hint of melon from the Midori. Your taste buds will enjoy this thick, delicious, and oh-so adult shamrock shake.

To make this recipe, you’ll need to make mint-flavored ice cream. Yes, you can just buy mint ice cream from the store, but honestly? Homemade tastes better.


Scale

Ingredients

Cocktail:
1 oz. Rum
1 oz. Midori
¼ Cup whole milk
1 Cup mint ice cream (recipe follows)
Whipped cream for topping
Maraschino cherry for topping
Mint for topping
Dell Cove Spices’ Forest Green cocktail rim sugar
Simple syrup or corn syrup (for moistening glass rim)

Mint Ice Cream:
2 Cups heavy cream
1 Cup whole milk
¾ Cup sugar
1 Teaspoon vanilla
¼ Teaspoon salt
Large handful of fresh mint


Instructions

To make the ice cream, add the cream, milk, sugar, vanilla and salt to a pot over medium low heat. Stir until the sugar has dissolved. Remove from the heat and add the mint. Allow to cool slightly, pour into a container with a tight fitting lid (include the mint) and refrigerate overnight. Strain out the mint, pour into the ice cream maker and churn for 40 minutes. Transfer to a freezer safe container and freeze for at least 4 hours before serving.

To make shake, add a couple of tablespoons of the Forest Green cocktail sugar to a shallow bowl. Brush the rim of a tall glass with corn syrup and roll the rim around in the sugar. Shake off excess sugar and turn glass right-side up.

Add the rum, Midori, milk and ice cream to a blender and blend until thick and smooth. Pour into the prepared glass and freeze for an additional 15 minutes. Serve garnished with the whipped cream, sprig of mint and a maraschino cherry.

Bar supplies:
Milkshake glass
Blender
Dell Cove Spices’ Forest Green Cocktail Rim Sugar
Buy Your Forest Green Cocktail Rim Sugar Here


Notes

Want to learn how to rim a glass with cocktail sugar – with step by step pictures? Check out our easy to follow recipe tutorial. Want to make this milkshake a mocktail shake? Blend 1 cup of homemade mint ice cream with 1 tablespoon vanilla extract, 1 tablespoon of our Forest Green cocktail rim sugar and 1/3 cup of milk. Blend on high until blended to desired consistency, then pour into sugar rimmed glass and serve.