Minty Milkshakes! RECIPE ⬇️

From More Veggies Please!:

Makes 2 milkshakes (about 4 cups)

For the Milkshake
5 cups baby spinach (5 ounces)
½ cup milk
4 cups mint chocolate chip ice cream

For the Topping
Whipped cream
Chocolate sauce
Crushed chocolate cookies
2 maraschino cherries

1. Blend the baby spinach and milk in a blender until the mixture is very smooth—you should basically have green milk. You will need to push down the spinach with your tamper (the stick thing that comes with the blender and fits in the hole on top of the lid). If you have lost your tamper like I have, scrape down the sides a couple of times and push the leaves towards the blades, then blend again.

2. Add the ice cream and blend until the mixture is smooth and the chocolate chunks are small enough to be sucked through a straw.

3. To serve, divide the milkshake between two large glasses. Top each with whipped cream, a drizzle of chocolate sauce, sprinkle of crushed cookies, and 1 maraschino cherry.

Notes:
* If you want to make just one milkshake (half the recipe), you will not have enough liquid in the blender to puree the spinach into the milk (unless you have a small blender with a very narrow base). The best solution for a single serving is to make the full portion of the spinach-milk blend, then freeze half of that liquid (about ½ cup) for your next milkshake, or put it in the fridge for another use (if using for something else, you can treat it like regular milk—use it to make pancakes, French toast, or in your next smoothie!).

* Some mint ice cream is very green and some is white; whatever color it is, this recipe works. The green ice cream looks about the same and the white mint ice cream turns a perfect minty green color.

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Music: Good time 01
Musician: Xuxiao

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