Boozy Shamrock Shake Recipes
BOOZY SHAMROCK SHAKES
You might need to pinch yourself. Flavors of cool mint, luscious vanilla, delicious Baileys Irish cream dance a jig in this thick, delicious, and unabashedly adult shamrock shake. With three different kinds of alcohol, it's a strong one. Take it slow!
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 6
Steps:
- Add vanilla ice cream, creme de menthe, vodka, Irish cream liqueur, and vanilla extract to a blender and mix until completely blended.
- Divide between two tall glasses and top with whipped cream and a maraschino cherry. Serve with a straw.
SHAMROCK SHAKE ALL GROWN UP
Satisfy your grown-up tastes, as well as your inner child, with this boozy take on the classic St. Patrick's Day milkshake.
Provided by Kendra Vizcaino-Lico
Categories Milk/Cream Alcoholic Quick & Easy St. Patrick's Day Créme de Menthe Drink
Yield Makes 1 shake
Number Of Ingredients 8
Steps:
- In a blender, combine the vanilla ice cream, milk, crème de menthe, peppermint extract, if using, and the green food coloring. Process until smooth, about 30 seconds. Pour into a glass and top with the whipped cream and sprinkles.
BOOZY SHAMROCK SHAKE
You are going to love this boozy shamrock shake.
Provided by tigger
Categories Drinks
Time 5m
Number Of Ingredients 12
Steps:
- Microwave chocolate chips for 20 seconds in a small bowl. Stir until melted and dip the rim of a cocktail glass into melted chocolate, followed by Andes mints to coat.
- In a blender, add ice cream, vodka, mint extract, half and half, milk, rum, and food coloring. Blend until frothy.
- Pour cocktail mixture into prepared glass and top with whipped cream, Andes mints, and sprinkles.
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- Pour crushed Oreos onto a small plate. Rim 2 glasses with chocolate fudge and dip into crushed Oreos.
- In a blender, combine the vanilla ice cream, Baileys, whiskey, Oreos, green food coloring, and peppermint extract.
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BOOZY VEGAN SHAMROCK SHAKE RECIPE BY PLANT POWER …
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- FREEZE THE AVOCADO: First, dice your avocado, lay out all the pieces on a large plate or lined baking sheet and place it in the freezer for 8 hours or overnight. You want them to be completely frozen to add an icy quality to your shake!
- PREP THE SHAKE MIX: Next, heat a medium saucepan on medium low heat and add the non-dairy milk, cacao butter, and sugar. Stir, cover, and let it heat for 5-7 minutes or until the sugar is dissolved and the cacao butter is melted. Stop to stir every 1-2 minutes, scraping the bottom to make sure it doesn’t burn. Then, pour this mixture into a high-speed blender, add the protein powder, peppermint extract, and optional spinach, and blend on high for at least 1 minute until the mixture is smooth and creamy and the cacao butter is emulsified. Place this mixture in the fridge (I put the whole pitcher in there) 8 hours or overnight to chill completely.
- BRING IT ALL TOGETHER: Blend the chilled shake mix with the optional whiskey, Baileys, and frozen avocado until smooth and well-combined. Pour into glasses and serve topped with the vegan whipped cream and finely chopped dark chocolate. Enjoy!
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- In a blender, add vanilla ice cream, milk, Bailey’s, and Creme de Menthe. Add 4 drops of green food coloring and 3 drops of yellow to the blender.
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