It was only last week that I shared my first ever milkshake recipe here on What Charlotte Baked, and it was so good that I’m back for a second bash at it. And as promised, I’m stepping up the Easter this week.
Meet my Cadbury Mini Egg milkshakes:
I’m going to come straight out and tell you that there’s no way you’re going to be able to make these without a decent blender. And immersion blenders won’t really cut it here either (pun intended). As I discovered yesterday, Cadbury Mini Eggs are quite the weapon when fired out of an immersion blender at a high velocity… Thankfully it hit the cupboard and not the window!
Basically – you need a proper decent quality countertop blender to be sure of a smooth and drinkable milkshake. I’ve put one on the list for the new kitchen, so if anyone has any recommendations for what’s good (and not exorbitantly expensive) then please let me know!
Right, assuming you’ve got a countertop blender, these milkshakes are a breeze to throw together. The only pain is having to wait 30 minutes whilst your milkshake glasses chill in the fridge. This is quite important, as it keeps your milkshakes thick and creamy for longer, and helps your chocolate sauce artwork not to smudge so much.
Where’s all the milk?
There are only really three ingredients in these Cadbury Mini Egg Milkshakes, and the least important is the actual milk. As previously discussed, I’m not a fan of watery milkshakes, so the main ingredient here is some creamy vanilla ice cream. You want to use some decent quality ice cream, and try to avoid the soft serve stuff, as it’s got a bit of a weird texture once you’ve blended it up. It must be whatever chemicals they use to keep it from freezing hard.
The second most important ingredient here is the Mini Eggs themselves. I put a lot of Mini Eggs in here – 125g per glass! – to give the milkshake a distinct Mini Eggs flavour. However, you could definitely get away with 90g (or one standard UK bag) per shake if you wanted to keep the Mini Egg purchasing to a minimum (something I struggle with a lot this time of year – Mini Eggs for dinner anyone?).
When it comes to the milk, it’s best to use whole milk rather than semi or skimmed, as it gives a thicker and creamier shake. Plus, if you’re planning on drinking one of these beauties then I’m sure you can’t be tracking the calories too carefully.
I added every single Mini Egg in my possession to these drinks, and as such, I didn’t have any spare to pop on the top as a garnish. Disaster! I made do with some Milkybar Eggs that I had lying around for another bake, and added some colour with a generous helping of the brightly coloured sprinkles I picked up in Florida.
And two paper straws per glass, because something this yummy deserves to be shared.
That’s enough milkshakes for a month or two, especially seeing as they’ve been packed away in the pile of stuff that’s ready to be moved to the new house. We don’t have a moving date yet (or even the survey results), but we’re both ready to get this show on the road now, so the more we can do earlier, the less panicked we will be further down the line. If you’ve ever moved house before you will understand!
Hopefully I will be able to drag myself away from packing tape and bubble wrap long enough to share another Eggscellent recipe with you later in the week. And this one’s a little bit special.
- 340g (2 cups) vanilla ice cream - not soft serve
- 180ml (¾ cup) whole milk
- 250g (8.8oz) Cadbury Mini Eggs
- 300ml (1¼ cups) double or heavy cream
- Chocolate sauce
- Colourful sprinkles
- A few more Cadbury Mini Eggs to decorate
- Pop two milkshake glasses in the fridge half an hour before you want to serve the milkshakes. This will help to stop the milkshakes melting as quickly.
- Place the ice cream, milk, and Mini Eggs into a good quality blender. Blitz together until the Mini Eggs are tiny little chunks - small enough to fit through a straw. You cannot really use an immersion blender for this recipe, as the Mini Eggs will get stuck in the blade (trust me). Drizzle some chocolate sauce around the inside of the chilled glasses, and then pour half of the milkshake mixture into each glass.
- Whip the double cream using an electric whisk and then pipe or spoon it on top of the milkshakes. Top the cream with some colourful sprinkles and a few Mini Eggs, and then pop a cute paper straw into each shake. Serve immediately!