If you’re all about a boozy beverage, then you’ll love this episode of Prep School! Megan Mitchell’s vegan milkshake is blended up with coconut milk, coconut ice cream, vanilla, a healthy splash of bourbon, and—the secret ingredient—broiler-charred marshmallows. The slightly smoky flavor is sure to bring up good campfire vibes.
Boozy Toasted Marshmallow Milkshake
Yield: 2 or 3 small glasses
Active Time: 15 minutes
Coconut spray oil
½ (10-ounce) bag vegan marshmallows (about 12 or 13 marshmallows)
½ cup Thrive Market Organic Coconut Milk, Regular
¼ cup bourbon
1 vanilla bean, seeds scraped out
1 tablespoon vanilla extract
1 pint vegan coconut ice cream,
Coconut whipped cream, for garnish
Preheat broiler. Line a small sheet tray with foil and lightly mist with coconut spray. Arrange marshmallows, leaving space around each one. Broil 2 to 3 minutes, or until charred. Let cool.
Add charred marshmallows to a high-speed blender, along with coconut milk, bourbon, vanilla bean seeds, vanilla extract; blend until a thick, caramel-colored sauce forms. Add ice cream and blend until smooth. Pour into 2 or 3 short glasses. Top with coconut whipped cream, if using.
If you have leftover marshmallows, you can place them on a long metal skewer and quickly char them over an open flame. Add 1 to 2 per glass, if desired.
Recipe by Megan Mitchell