Toasted Marshmallow Milkshakes

A few years ago, back when 2 sisters had just moved to Washington D.C., Top Chef had it's arguably best season ever, All Stars (anyone else feel like they could've been the third member in the Fabio Vivani Richard Blais love affair? No?) We decided to trek down to Capitol Hill and visit Spike Mendelsohn’s Good Stuff Eatery. Ever have one of those moments where you taste something and you think,  'all is right in the world'? That was mine. Living somewhere completely new can be stressful; figuring out public transit, long, traffic jam ridden commutes, working in a city where everyone seems to be a transplant in constant state of flux, never knowing what will stick and what wont. In those kinds of times, the one thing you can indefinitely count on, is that if you toast a marshmallow, and blend it with milk and ice cream, you will feel true comfort and joy.

| Amanda

Toasted Marshmallow Milkshakes

Yield - Serves 4 casually, 2 if you're really doing it

8-10 large marshmallows

4 large scoops vanilla ice cream

1/2 cup of milk

1/2 teaspoon vanilla extract

1/4 cup crushed graham crackers

Place marshmallows on skewer and toast until slightly charred over a gas flame, or with a kitchen blow torch. If you don’t have either, you can toast the marshmallows on a sheet tray in the broiler for 2 or 3 minutes. Keep an eye on the marshmallows while they’re in the oven (as to avoid them bursting into flames). Place on a plate to cool slightly.

In a blender mix together ice cream, milk, vanilla extract, crushed graham crackers and toasted marshmallows. Save one or two toasted marshmallows to top the milkshakes. Blend well. For a thinner milkshake add more milk. If you’d like it a bit thicker, add more ice cream. Pour into glasses and top with toasted marshmallows or Cinnamon Toast Crunch.