Strawberry Chocolate Thick Shake With Kahlua Baileys Recipes

CHOCOLATE-STRAWBERRY-BAILEYS® PUDDING SHOTS

Steps:

• Pour chocolate pudding mix into a bowl. Add 1 cup milk and mix using a wire whisk until well combined. Stir in Irish cream liqueur. Fold in 4 ounces of whipped topping and mix well. Fill plastic shot cups halfway with chocolate mixture. Refrigerate for 30 minutes or until chocolate pudding is set.
• Pour strawberry pudding mix into a bowl. Add remaining 1 cup milk and mix using a wire whisk until well combined. Stir in strawberries and cream liqueur. Fold in remaining 4 ounces of whipped topping and mix well. Spoon strawberry pudding mixture over chocolate pudding in the shot glasses, filling nearly to the top.
• Refrigerate for 30 minutes or until pudding is set. Sprinkle set pudding shots with chocolate shavings.

THICK CHOCOLATE SHAKE

Steps:

• In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

THICK STRAWBERRY SHAKES

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

THICK SHAKES WITH STRAWBERRY-MASCARPONE PANINI

Steps:

• Fill a large metal bowl with ice water and set another large metal bowl in it- Set a strainer in the bowl.
• In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar until slightly pale.
• In a medium saucepan, heat the milk with the cream and vanilla beans and seeds until small bubbles appear around the edge.
• Add the hot milk to the egg mixture in a thin stream, whisking constantly.
• Return the vanilla mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon until slightly thickened, about 5 minutes.
• Strain the vanilla sauce into the bowl in the ice bath and let cool completely, stirring occasionally.
• Meanwhile, in a saucepan, combine the strawberries, orange juice, zest, vinegar and the remaining 1/4 cup of sugar; season very lightly with salt and pepper.
• Bring to a boil and cook over moderately high heat, stirring frequently, until the mixture has become jammy, about 10 minutes- Transfer the jam to a bowl and let cool.
• Heat a panini press or griddle over low heat. Spread the mascarpone on 4 of the brioche slices.
• Spoon 3 tablespoons of the jam on each of the other 4 slices and close the sandwiches.
• Brush the sandwiches with butter and grill or press until golden, about 5 minutes.
• Transfer the panini to a cutting board and dash with confectioner's sugar.
• Halve each sandwich.
• Put 1 pint of ice cream and half of the vanilla sauce in a blender and blend until smooth.
• Pour into 2 large glasses.
• Repeat with remaining ice cream and vanilla sauce to make 2 more shakes.
• Serve the milk shakes right away, with the panini.