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| Gingerbread milkshakes |
Serves 4
Gingerbread milkshakes ingredients: 10 ginger thins. 1/4 cup (90g) honey. 3 scoops vanilla ice cream. 1L (4 cups) milk. 1 tsp vanilla extract. 1 tsp ground cinnamon, plus cinnamon quills to serve. 1/2 tsp ground ginger. 1-2 tbs treacle or golden syrup
Methods of cooking
To make gingerbread milkshakes, Whiz the biscuits to fine crumbs in a food processor, then transfer to a plate. Place honey on a separate plate. Dip the rim of 4 glasses in honey, then in crumbs. Chill to firm up while you make the milkshakes. Blend remaining ingredients, except cinnamon quills, in a blender until smooth combined, then pour into the glasses. Serve with cinnamon quills. By then, the gingerbread milkshakes is ready
Cook's notes: Ginger thins are thin, crisp biscuits from gourmet food shops and delis. If you use gingernut biscuits (from supermarkets), reduce the amount to 4
