I guess I'm still a kid at heart because I get excited at the first snowfall of every winter season.
The crisp air and the crunch of newly fallen snow underfoot brings back so many memories. Holiday decorations, colorful lights, seasonal music, and of course, candy canes. I love to celebrate each season with a seasonal milkshake, and this candy-cane-and-white-chocolate version is one of my favorites.
SERVES: 1
PREP TIME: 7 minutes
CHILL TIME: 5 minutes
INGREDIENTS
Glass:
- White Chocolate Hot Fudge Sauce (page 32)
- 2 candy canes, crushed
Milkshake:
- 3 scoops vanilla ice cream (about 1 cup)
- ½ cup milk
- 10 Hershey's Candy Cane Kisses
Toppings:
- Whipped cream
- 1 Hershey's Candy Cane Kiss
- 1 small candy cane
METHOD
-
Coat the rim of a 12-ounce glass with White Chocolate Hot Fudge Sauce.
-
Add the crushed candy cane pieces to a small plate or shallow bowl. Roll the rim of the glass coated with fudge sauce in the candy cane pieces, allowing the pieces to coat the sauce.
-
Set the glass upside down on a small plate, and place it in the freezer for 5 minutes to chill.
-
Add all the milkshake ingredients to a blender, and blend on high until smooth.
-
Carefully remove the chilled glass from the freezer.
-
Pour the blended milkshake into the chilled glass.
-
Add the toppings to the milkshake. Begin with a generous amount of whipped cream on top of the milkshake, place a Hershey's Candy Cane Kiss on the whipped cream, and insert a candy cane into the whipped cream.
-
Add a straw, and that's a Candy Cane White Chocolate Milkshake!
Join one of TikTok’s most comforting creators and his trusty blender and make any day a Milkshake Monday
The most amazing thing about this hot fudge sauce, apart from how deliciously rich and fudgy it is, is how easy it is to make.
Warm tropical breezes, sandy beaches, and a piña colada milkshake-does it get any better than this?
Snickers is one of, if not the most, best-selling chocolate bar in America. It is also one of my most requested chocolate bar milkshake recipes.
The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly and boy do they sing together!
Steph was a Jamaican chef Helen worked with many years ago in Melbourne.
Muhammara is a spicy Levantine dip made from red peppers and walnuts.
This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs).
There are many ways to make cabbage delicious but it’s hard to improve on butter.
From the heart of Indian sweet culture, these combine tropical mango pulp with desiccated coconut.
This tart is the kind of dessert you'll spot behind glass in a typical Italian Pasticceria
This dish is a celebration of textures: crunchy tofu cutlet, creamy Makhani Sauce (page 30), and refreshingly crisp cabbage.
Easy to make and versatile, these stir-fried noodles suggest inebriation to the extent that after a night of drinking, many people crave noodles like these-salty garlicky, spicy, and herbaceous.
