#MamieFennimore #OvenlessDesserts #CiderMillPress #Mezcal #BBQ #barbecue
I was playing in a book, Ovenless Desserts, and came across a Roasted Marshmallow Milkshake. That sounded fabulous. I made it and tasted it and was immediately transported to a campfire out in the woods. I’m a barbecue fanatic. I was out back at 7 this morning getting the fire going to smoke dinner. I adore injections of smokiness wherever the opportunity strikes. Smoky marshmallows. What if you added a little more smokiness with a shot of mezcal? Oh gosh, is that ever good! I’d like to introduce you to my favorite boozy milkshake, the Roasted Marshmallow and Mezcal Milkshake. Thank you to Mamie Fennimore for the inspiration and thank you to Cider Mill Press for letting me share it with you! If you’re making this for small people, omit the mezcal and make it as the author intended! 😀 I’ll tell you more about that book after the recipe.
Roasted Marshmallow and Mezcal Milkshake
Makes 2 servings * Active time: 10 minutes * Total time: 10 minutes
Get your guests to make dessert for you! Pay attention to the contrast between the warm toasted flavor of the marshmallow and the cold ice cream.
8 marshmallows (Plus more for garnish!)
1 pint vanilla ice cream
¼ cup whole milk
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 shot glasses of Mezcal (omit for kiddos or if you don’t like smoky flavor)
Roast marshmallows to desired color over an open flame. Either a grill or gas stovetop will work.
Once the marshmallows are roasted, add all ingredients to a blender and blend until combined.
Pour into glasses and serve.
Continuing my thoughts on that book…
This is a neat volume of desserts with no baking anywhere in sight! There’s a big range of desserts. The book is definitely at the easy end of the spectrum. Her stuff is yummy and interesting, and ranges from fully retro to very modern.
My thoughts and pics on the desserts we tried:
1) Cannoli Cream Dip – p 260. This is fabulous! I made krumkakes (like a Norwegian pizelle) to go with it. I love this deconstructed version. It makes it so easy. (I added a little chopped pistachios and orange zest so we were right on Mulberry Street.)
2-4) Bananas Foster – p 148. It’s French Quarter good. All you need is a little jazz on the radio. I used a little less cinnamon and nutmeg than called for. Vanilla ice cream would be great, too, but we went for Ben and Jerry’s chunky monkey.
5) Roasted Marshmallow Milkshake – p 41. These are awesome! The kids adored them. I added a little shot of Mezcal into the grown-up ones for a little extra smokiness. Bourbon, chocolate liqueur, or peppermint schnapps would all work well, too. Although it wasn’t the author’s intention, this has taken over the #1 spot on my favorite boozy milkshakes list. It’d be perfect to serve with barbeque.
6) Truffles – p 89. These are really easy. It’s December, so I rolled mine in crushed peppermints, cocoa, and powdered sugar. The cocoa and peppermint were great. I’d skip the powdered sugar next time unless you’ve got someone with a really sugary tooth.
7) Coconut Milk Ice Cream – p 20. Whoa there! That’s a totally healthy treat, and it’s seriously yummy! Make this for your health junkies for sure, but you’ll want it if you’re going for decadent, too. The texture is absolutely perfect and the flavor is phenomenal. I topped it with coconut chips just for cuteness and a little added texture.
Some others I have flagged to try: Orange Sherbet – p 24 * Pumpkin Cheesecake Icebox Pie – p 47 * Frozen Mango Pops – p 66 * Salted Caramels – p 96 * Chocolate Mousse – p 125 * Peanut Butter Cups – p 194 * Homemade No-Cook Fudge – p 197 * Mexican Hot Chocolate – p 211 * Pumpkin Spice Latte – p 212
*I received a copy to explore and share my thoughts.
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