{"id":59406,"date":"2015-08-30T01:30:30","date_gmt":"2015-08-29T17:30:30","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=59406"},"modified":"2025-01-16T17:18:01","modified_gmt":"2025-01-16T22:18:01","slug":"fast-food-style-vanilla-mint-milkshake","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/08\/30\/fast-food-style-vanilla-mint-milkshake\/","title":{"rendered":"Fast-Food-Style Vanilla Mint Milkshake"},"content":{"rendered":"
\"shutterstock\"<\/a>
shutterstock<\/figcaption><\/figure>\n

I’m ashamed to admit this, for I am no fan of fast food, but I’ve always had a soft spot for McDonald’s shakes.<\/p>\n

It doesn’t matter that I know what’s in them. It doesn’t matter that I understand how bad for me they are.<\/p>\n

buy professional cialis online https:\/\/drmasudjaved.com\/wp-content\/uploads\/2025\/01\/png\/professional-cialis.html<\/a> no prescription pharmacy <\/div>\n

It doesn’t matter that I know I can make far better shakes at home using far better ingredients. The draw of the drive-thru shake as an occasional indulgence is nonetheless strong. Sometimes too strong.<\/p>\n

It’s an affliction that goes way back. Once, during high school, a friend and I were driving from Connecticut to New Hampshire.<\/p>\n

buy ozempic online https:\/\/drmasudjaved.com\/wp-content\/uploads\/2025\/01\/png\/ozempic.html<\/a> no prescription pharmacy <\/div>\n

For reasons only the minds of teenage boys could muster, we decided to challenge ourselves to stop at every McDonald’s we passed and order shakes.<\/p>\n

We made ourselves so very, very sick.<\/p>\n

I’ve mostly gotten over my shake problem. These days I average one about every couple years. Which doesn’t mean the desire is gone. What I really need is a way to satisfy that urge without requiring a highway pit stop. So with St. Patrick’s Day on the horizon, I decided to try my hand at recreating that most cultish of all McDonald’s shakes — the Shamrock shake (formally called the McCafe Shamrock Shake).<\/p>\n

buy cialis black online https:\/\/drmasudjaved.com\/wp-content\/uploads\/2025\/01\/png\/cialis-black.html<\/a> no prescription pharmacy <\/div>\n

<\/p>\n

It’s just as delicious. No drive-thru needed.<\/p>\n

FAST FOOD-STYLE CREAMY VANILLA-MINT MILKSHAKE
\n<\/strong>Creme fraiche is a cultured dairy cream similar to sour cream, but thicker and less tangy. In this recipe, it provides both a rich mouth feel, as well as a deep creamy flavour. If you have trouble finding it, substitute an equal amount of full-fat vanilla Greek yogurt.<\/p>\n

Start to finish: 10 minutes
\nServings: 2<\/p>\n

2 cups vanilla ice cream
\n1\/2 cup whole milk
\n1\/4 cup creme fraiche
\n1 tablespoon light corn syrup
\n1\/2 teaspoon vanilla extract
\n1\/2 teaspoon peppermint extract
\nPinch salt
\n4 drops green food coloring
\nWhipped cream, to top
\nGreen candy sprinkles, to garnish<\/p>\n

In a blender, combine the ice cream, milk, creme fraiche, corn syrup, vanilla extract, peppermint extract, salt and food coloring. Blend until smooth, then divide between 2 tall glasses. Top with whipped cream and candy sprinkles.<\/p>\n

J.M. Hirsch is the food editor for The Associated Press. He blogs<\/em>
\nat www.LunchBoxBlues.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I’m ashamed to admit this, for I am no fan of fast food, but I’ve always had a soft spot …<\/p>\n","protected":false},"author":44,"featured_media":59407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-59406","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-j-m-hirsch","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/59406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=59406"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/59406\/revisions"}],"predecessor-version":[{"id":284701,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/59406\/revisions\/284701"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/59407"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=59406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=59406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=59406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}