Which is not to say I don’t have ideas. Ideas which may happen with the leftover recipe components. But I gave this base, depraved, vile-in-spirit recipe a whirl, and it held up. Really blimey well. So well I wanted it the next night. Then again I find that things involving sugar and alcohol usually hold up solidly in the face of adversity.
Who does not love a shake that can be consumed with a spoon therefore rendering the cup unserviceable when a bowl is nearby?
I’m trying to flow more, generally. Not sweat “the small stuff”. Just do it. Whatever it is. Which changes a lot although pretty soon a brainchild of mine that has been festering in my noggin’ for over a year may just spring forth as vibrantly as Athena from Zeus’ head, and nearly as wise. Less angry.
That was cryptic. More details when it actually has happened.
This recipe makes a boatload of cubes of the recipe base, which are then blended in batches with Kahlua. I know, I know, it sounds so gauche. Gauche comes in large quantities though. So I have leftover cubes of the base to try some variations that I have in mind. Perhaps amaretto would be nice. Or adding in some cinnamon. I’m gonna play with the leftover cubes. However! That is not because I wasn’t fully sated with the recipe just exactly as Bon Appetit told me to make it. Well-what BA told me for the base of the drink anyway. I did not have the stuff for the whipped cream recipe, so I didn’t do that. I suppose that means I was still controlling things, but I just don’t think anything can replace the joy of jetting oodles of Reddi-wip (which I just now realized was “wip”, not “whip”) on top of the shake and into my mouth.
I know, you may be tempted to “make it better” and use something instead of my chosen Reddi-whip. But how about trusting me, the one you trust and tolerate, to guide you? This gauche-ness is good. for once I did not try to change it. I went with the flow. It worked. What do you know?
Kahlua Shake adapted (read, cut in half)from Bon Appetit
6 Tbsp. sugar
2 3/4 tsp. instant espresso powder
2 tsp. cocoa powder
1/2 plus 3/4 cup H2O
1 cup half and half
6 Tbsp. Kahlua (2 per drink)
Whisk sugar, espresso powder, cocoa and salt in a small saucepan. Slowly whisk in 1/2 cup of the water. Place over medium-high heat, then whisk and heat until the sugar dissolves and it starts to boil. Take off the heat and add remaining water and the half and half. Pour into something with a spout. Like a pitcher or a measuring cup. Pour into ice cube trays. I got 28 cubes. Freeze.
However many cubes you end up with, take 1/3 of them (math!), put in a blender (despite my love of immersion blenders, this still makes me long for a Vita-mix), and add 2 Tbsp. Kahlua and blend, blendy blend. Top with whipped cream. Delight. Spoon. Straw? Nah. Spoon.