We finally had a few hot days in a row…don’t know about you, but I am a summer person and I just love an icy drink on a hot day. With the recent public holiday, we had the first day of the season on the boat. We headed down the Swan River and out and around to the port at Fremantle, where we stopped for chips, fish, and the obligatory ice cream or milk shake. Millions of dollars later, I felt confident that I would never buy another average or second rate milkshake again, but would only make my own...
SO, came home and just happened to have a little left over Salted Caramel Sauce in my fridge and some frozen Brew Choc Ice blocks…which just tipped this over into amazing…Skip the Brew Choc ice cube part unless you find yourself as I do occasionally, with left over brew which I then freeze into cubes for such an occasion as this.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 200 Grams Brew Choc Brewed, hot or cold, double strength per serving BUY
- 5 Ice cubes per serving or to taste
- 1 - 2 Scoops Very Hey La La Ice cream per glass Recipe
- 1 Tablespoon Salted Caramel Sauce per glass Recipe
Place ice cubes into glasses, top with either cold or hot brewed Brew Choc, top with scoops of ice cream and drizzle with plenty of the Salted Caramel Sauce….oh heaven, in just seconds! (Well, minutes if you have everything on hand!) No nasties, less sugar and plenty of summer Brew Choc goodness.
Left those Fremantle shaky shakes for dead...