Make This Boozy Beverage for Dinner Party Rockstar Status

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.

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

Ingredients

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

Instructions

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