Components:
for the milkshake:
1/2 cup Musselman’s apple butter
1 1/3 cup vanilla bean gelato
1 cup milk
8 massive marshmallows
to serve:
whipped cream
cinnamon
cinnamon sticks
Instructions:
Skewer marshmallows on a wood skewer or fondue fork. Toast over an open burner. Place on parchment paper to chill. When cool, slice 4 marshmallows in half, leaving the opposite 4 marshmallows entire.
Place the apple butter, gelato, milk and halved marshmallows in a milkshake maker or blender. Mix till thick and creamy. Pour into 2 glasses. Prime every with whipped cream and two entire, toasted marshmallows. Sprinkle with cinnamon and insert cinnamon stick. Serve instantly.
Serves 2.
My ideas:
I’ve been a Musselman’s apple butter blogger for some time now and it has been enjoyable growing recipes utilizing their apple butter so after they approached me to develop a summery recipe utilizing apple butter I agreed however I admit I used to be just a little stumped! Apple butter appears so autumnal to me that I struggled a bit to think about a option to pull it into summer time. Then a heatwave hit and I knew what I needed to make! It’s complete milkshake climate. To make it much more summery, I added the campfire traditional toasted marshmallows to the combo and the consequence was a candy, toasty, spicy delight!
,
