I don’t know if you guys read the interwebs all that much (though if you’ve found this blog I guess you do, and honestly who doesn’t read the interwebs these days?) but there’s a little place here in the City that’s been cranking out the most mind bending milkshakes and the collective interwebiverse has lost it’s damn mind.
They were featured on BuzzFeed awhile back which basically means you won’t ever be able to get in there for at least the next hot minute. Or until Dominique Ansel creates the next cronut hybrid. Or that rainbow bagel place populates the entire NYC shoreline.
Side-note, does NYC really have a shoreline? Discuss.
Anyhoodle. The Fiance and I were headed out to brunch a few weekends ago on a Sunday afternoon when we passed a nondescript looking building with a massive line running through barriers like the hottest new club. I was halfway through scoffing when I realized it was BlackTap of the insane milkshakes. I finished my scoff, but not before I nodded going, Ah yeah, that makes sense. And wondering exactly how long it would be before I could get my sticky paws on one of these babies.
Can you even? My birthday will be spent waiting in line for one of those milkshakes and rainbow bagel.
But since I am incredibly impatient I decided to make one for myself. For no other reason than I guess I was feeling a bit of FOMO.
And thus was born this beauty.
I’ll be honest. It’s a bit of a production to put together. And if your fluff isn’t stiff enough you’ll be contending with an even bigger mess. Approximately 1/36th of the ingredients in this milkshake are homemade. But feel free to go all out with homemade ice cream, and fluff, and cookies.
- ½ cup strawberry ice cream
- ½ cup vanilla ice cream
- ½ cup milk
- 1 cup white candy melts, divided
- Left over Easter candy (I used malted milk balls, giant nonpareils and mint meltaways)
- pink food coloring
- ½ cup strawberries
- 1 tbsp sugar
- ⅓ cup water
- squeeze of fresh lemon juice (approx. 1 tbsp)
- Marshmallow fluff
- white chocolate nonpareils
- mint meltaways
- whipped cream
- strawberry sauce
- Melt the candy melts in the microwave in 30 second increments, stirring between each, until melted and smooth.
- Scoop out 3 tbsp of melts and tint with a drop of pink food coloring.
- Quickly pour the white melts on a small baking sheet lined with wax paper. Drizzle the pink melts over top and swirl into a pattern.
- Press candy into melts and let set in fridge for at least 30 minutes to an hour.
- Hull and quarter strawberries and place in a small heavy bottomed saucepan.
- Add sugar, water, and lemon juice. Bring mixture to a boil and reduce to medium to simmer until mixture thickens, stirring occasionally to prevent burning, approx. 15 minutes.
- Remove from heat and let cool to room temperature.
- Take a large glass and smear marshmallow fluff ½ inch around the edge at least ¼ inch thick.
- With a butane torch carefully toast the fluff taking care not to get too close to the glass.
- Smear fluff on the back of the large nonpareils and mint meltaways and press into the rim of toasted fluff. You may need to torch some of the fluff around the edges of the candy.
- Set glass upside down on a wax paper lined baking sheet and place in the fridge while you make the shake.
- Blend ice creams and milk in blender until smooth, adding more milk as necessary.
- Remove glass from fridge. Carefully spoon strawberry mixture up sides of glass.
- Pour shake into glass, top with whipped cream, cookies, and cherry.
- Remove bark from fridge and break into shards. Place on top of shake.
- Serve immediately.