Banana PB&J Smoothie

 
I got (and tweaked) this delicious recipe from the April 2011 edition of Food Network Magazine. They featured 50 smoothies, and being a "smoothie girl" myself, I love trying different flavors. I have to say, this was one of the most delicious I have ever had. It was just so rich and filling. And I didn't feel guilty because it had banana and peanut butter. I thought of it as "drinkable breakfast."

By the way, you did not read the date wrong. The recipe was really from a 2011 edition. I have been a subscriber since 2010 (best gift that hubby ever gave me!) and I love their recipes and features. Being a subscriber, I also get my magazine before it hits the newsstands (e.g. I got my September issue on the first week of August!) so I get to make different holiday recipes ahead of time. I am hoping to get my October (Halloween!) issue in a few weeks, so I would have enough time to try out recipes and post some here in my blog.

What you need:

1 banana
1 cup 2% milk
1/4 cup creamy peanut butter
2 tablespoons strawberry jelly
6 ice cubes


What to do:

Easy peasy. Just put everything in the blender and blend until you get your desired consistency. 


Tips, Tricks and Tweaks:

1. Original recipe called for a frozen banana, soy milk and wheat germ. I just omitted and substituted.
2. Try raspberry or grape jelly for this recipe!
3. If you want your smoothie to be a bit thin (like I do!), add more ice.

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Sago't Gulaman (Tapioca Pearls and Jelly Drink)

 

Since it is summer here and the heat is unbearable, I made this drink to cool me down. It just so happened that I found this pack of agar agar in my pantry while looking for something else. Winner! 

Agar agar in green

Before I wrote this post, I started doing some reading about agar agar. According to Encyclopedia Britannica, it is a gelatin-like product made primarily from algae. In the Philippines, they are sold in bar form, and when boiled, will resemble gelatin. Of course, Jell-O brand was also available, but agar (or "gulaman" in the vernacular) is cheaper and healthier - it is made from sea weeds. Or at least that was what we've been told. 

Tapioca Pearls from New York! ;-)

Anyway, I enjoyed this drink because I was able to make it to my preference. Growing up, when we would buy it from stores, it would be watered down and bland. Not good. This time, I had it a bit sweeter. Not the diabetes-inducing kind, but the mildly sweet and refreshing kind that is perfect for this hot summer day.


What you need: 

2 bars of agar agar
1 cup tapioca pearls
1/2 teaspoon of white sugar
1 cup brown sugar
1/2 teaspoon vanilla extract
water


What to do: 

Prep the agar agar by tearing it in small pieces and soaking it in cold water for a few minutes.

Meanwhile, cook the tapioca pearls by boiling them in about 2 cups of water for about 15 to 20 minutes, depending on the size of your pearls. If they start getting translucent (but you can still see a white spot in the middle), lower the heat to a simmer until they are completely translucent.

Transfer them to a fine-mesh colander and rinse with water to remove starch. Place in a container and set aside.

Heat 4 cups of water in a pot. Add the drained agar agar pieces and let dissolve over low heat. Add 1/2 teaspoon white sugar and cook, stirring continuously. Simmer for about 10 minutes, or until agar agar is completely dissolved. Strain and pour into a rectangular mold (or pan). Cool for about an hour, then refrigerate until set. Before using, remove from mold and cut into small squares. 

To prepare the syrup, combine brown sugar and water in a pot over low heat. Add in vanilla extract. Stir every few minutes so sugar won't stick on the bottom of the pot. When sugar is completely dissolved, remove from heat and let cool.

To make the drink, spoon some tapioca pearls and agar agar into a tall glass. Add about 4 tablespoons of syrup and water. Enjoy!

Tips, Tricks and Tweaks: 

1. Add less water or more syrup according to the sweetness you prefer.
 2. For a really cool drink, top the pearls and agar with shaved ice, then pour syrup in it. Voila!

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Sage Tea

This turned out to be quite a refreshing and enjoyable drink - surprisingly. I harvested some leaves from my sage plant and decided to brew it to make herbal tea. I figured I didn't need caffeine so the sage would do (instead of my usual green tea brew).

Wow. It was amazing. I was dreading drinking it (even with the addition of lemon), but had I known that it would taste that fantastic, I wouldn't have let it sit in the fridge for a day. 

And the health benefits are phenomenal - this website lists down some of them as: an agent in fighting liver and kidney troubles, fights colds and sore throat, can be used for pains in the joints - among other things.

I would definitely brew some again soon. And maybe try other herbs in my garden. Thyme tea, perhaps? 

Simple ingredients. And my favorite zester. ;-)

What you need:

1/4 oz (about 23 leaves) fresh Sage
1 tablespoon honey
zest of half a lemon
juice of half a lemon
2 cups water


What to do:

In a pot over medium heat, bring water to a boil. Add the rest of the ingredients and lower heat to a simmer. Allow to steep for about 30 minutes, stirring occasionally. 

Strain out the leaves and transfer to a container. Refrigerate for at least an hour. Serve.


Tips, Tricks and Tweaks:

1. Add or reduce the amount of lemon juice according to your preference.
2. Too tangy for you? Add sugar.
3. Don't add honey if the drink is already cold - honey doesn't do well with cold drinks.
4. You can also serve this drink hot.

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Chilled Avocado Treat

I know some of my American readers would probably gag at this drink, especially since avocados are considered more of a veggie here than a fruit. Sure, it goes great with salads, hamburgers, nachos, etc. But really, an avocado is a fruit. Proof? First, it grows on a tree. Second, it has a seed. Third (and probably the most definitive) - it is a ripened ovary of a flower (eeeew).

Not to say that all that falls in one of those categories are fruits - green beans have seeds but they're really not fruits, right? But I promise, an avocado is a fruit, and as such, can be used in a lot of sweet dishes. In fact, Alton Brown - in one of his Good Eats episode - made avocado buttercream frosting. How's that for creativity?

Growing up, an avocado is a fruit and had you said otherwise, I would have laughed in your face. Don't we love it when our moms would mash some avocados and add milk and sugar, then chill it so we can have a refreshing treat on a hot summer day? Or when our neighbors sell avocado ice candy? Or when we just plainly cube some avocado meat, dip it in sugar and pop it in our mouths?  Ahhh, those were the days.

Anyway, this treat reminds me of my mom's chilled avocados, only I prefer it as a drink nowadays. I also love adding a sprig of mint to it - sort of "makes" the taste for me. So before you thumb your nose at this drink, try it first!


What you need: 

1 Haas avocado
1/2 cup evaporated milk
1/4 cup sugar
1/2 teaspoon pure vanilla extract
4 to 5 pieces ice cubes
4 mint leaves (plus more for garnish)

What to do: 

Scoop out the avocado meat and put them in a blender. Mix in the rest of the ingredients. Pulse three or four times for about 5 seconds each, until desired consistency is reached. Pour into a glass and chill for at least 15 minutes. Garnish with a sprig of mint. Enjoy!

Why, hello old blender!

Tips, Tricks and Tweaks: 

1. I prefer mine with a thicker consistency, but if you want yours thin, add more ice cubes.
2. Try honey instead of sugar for a healthy twist. Warning, though - honey usually doesn't mix well with cold drinks. They usually just sit at the bottom of your blender. 
3. Don't like mint? Skip it!
4. You can use regular milk in lieu of evaporated milk. Just add a bit more sugar to your drink.
5. If you are impatient and can't wait to try it - DON'T! It is better chilled!
 

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Homemade Java Chip Frappuccino

Look at those crushed morsels at the bottom!

I found myself with a cold cup of coffee one day because I forgot to drink the cup that hubby brewed that morning. I could have zapped it in the microwave, but I did something better - I made Java Chip Frappuccino. It saved me a trip to Starbucks, and about $5 (since I have all the ingredients at hand!).

I got the recipe here, I just halved the amount to make 2 instead of four servings. Tweaked, of course, to suit my taste. Enjoy!


What you need:

2 cups freshly brewed coffee (I used Italian Roast)
3 tablespoons dark chocolate syrup + more for drizzling
2 tablespoons dark chocolate morsels
1 cup crushed ice
whipped cream


What to do: 

Put crushed ice in blender. Add coffee, 3 tablespoons chocolate syrup, and chocolate morels. Blend until thick and icy. Transfer to a glass and top with whipped cream. Drizzle with more chocolate syrup. 

view from the top

Tips, Tricks and Tweaks: 

1. Do not use hot coffee in this recipe. It will instantly melt the crushed ice.
2. Make sure you blend it well - and scoop out all those chocolate morsels that would get stuck on the blades of your blender.
3. Add more ice if you want a thicker frap.

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Four Seasons - Winter

 

Ah, winter. I hate don't like it for several reasons - frigid temperature, it gets dark early (gotta love summer - still daylight at 9pm), our plants wilt (or die!), driving with fogged up windshields, etc. The only thing I like about it is that people look good during the winter - we get to wear our nice coats and boots and those pretty scarves! But other than that, I would rather have the other 3 seasons.

This drink is my version of Four Seasons - Winter. As always, I used fruits that are abundant during this season. Hope you like it!
 

You gotta love Chiquita Bananas and their quirky one-liners!

What you need: 

1 banana
1 clementine orange
1 pear
1 apple
1 tablespoon honey
2 cups crushed ice
2 tablespoons fruit juice (I used V8)


What to do: 

Slice fruits into bite-sized pieces and put them in your blender. Add honey, juice, and ice. Blend until desired consistency (I like mine a bit runny than chunky).

Pour in glass and serve.


Tips, Tricks and Tweaks: 

1. Add more honey if you like it sweeter (but personally, the apple and banana makes it sweet enough!).
2. Use any kind of fruit you want!
3. Some people like adding milk to their fruit shake.

Read more »

Butterbeer

I have to admit - I have wanted to go to the Wizarding World of Harry Potter because of the butterbeer. Well, that and the Harry Potter Forbidden Journey ride. And the quaint shops and curios. Ok - maybe I like everything about it - except the long queues. 

Anyway, we couldn't justify the $80 ticket (a bit cheaper since we are Florida residents) and $15 parking fee just to satisfy our Butterbeer cravings, so I had to improvise. In essence, I was desperate - I have to find a way to get my hands on Butterbeer without the hefty price tag.

For non-Harry Potter fans, Butterbeer is a beverage that, according to the book, tastes like butterscotch. It has a slight "wizard alcohol" content that can make house elves drunk (so Dobby and Kreacher - you better not be trying this). But don't worry - the Butterbeer that we regular people enjoy is non-alcoholic.

As I have mentioned in my previous H.P. post, you can get it for $12 in a commemorative stein, or $3.99 (I think - can't really remember how much we paid) in a regular cup. But the commemorative stein could be a good investment - it holds a bit more than the regular cup, and you can bring it with you on your next visit to the park. They will fill it for the price of a regular cup. As for our steins, we haven't gone to the theme park enough to get my money back haha.

A website sells these steins for $13.95! Ridiculous!

So, I have scoured the web and tried several Butterbeer recipes, and this is the closest I can get. In fact, I think it is almost perfect. Of course, I have to give credit where credit is due, so I have to mention that I got this recipe from the Orlando United website. They are not claiming that their recipe is an exact copy, but only very close to the real thing. And believe me, after trying it, I can say that it DOES taste so much like those you can buy from the theme park!

By the way, as an update to my previous H.P. post, I WAS able to buy Bertie Bott's Every Flavor Beans on my recent visit. But alas! It came with every flavor, but Vomit! And I have to say, the Soap flavor was pretty nasty. 

Photo Credit

What you need:

Cream Soda

2 bottles IBC Cream Soda
1 tablespoon Butterscotch Syrup (or more, if desired)


For the top foam: 

1/3 cup Heavy Cream
2 tablespoons regular sugar
1 tablespoon powdered sugar
1 teaspoon vanilla extract


What to do: 

Combine all the foam ingredients in a bowl and whip until stiff peaks form (sort of like icing consistency). Set aside.

Pour the cream soda and butterscotch syrup in a stein. Mix well, or until syrup dissolves. Top with a dollop of foam. Let foam rest on top of the drink for about 20 seconds for the soda to carbonate it. Enjoy!


Tips, Tricks and Tweaks: 

1. Don't worry if your foam doesn't turn out the consistency you like. Trust me, if you put it on top of the drink, only the taste matters!
2. The foam would actually stay good for a week or two - refrigerated, of course!
3. You could use any kind of cream soda - but IBC works best!
4. Tweak the amount of butterscotch syrup. Butterbeer from the theme park is very sweet - if you want that same taste, add more syrup!

Read more »

Easy Peppermint Hot Chocolate

Son likes anything mint, and his new (seasonal) favorite is the Peppermint Hot Chocolate from McDonald's. Well, I found myself having some leftover candy canes and peppermint candies from one too many Christmas parties, so I thought I'd treat son to a (semi) homemade drink. Boy, did he love it! He was able to control the flavor (more mint!) and had a lot more "extras" in his drink.

Yet again, this is semi-homemade (hence the word "easy" in the title) because I used ready made chocolate drink mix. But son didn't mind. He was just too happy with his drink - it was like drinking milk and eating candy at the same time!


What you need:

1 package(1.25 oz) chocolate powder mix (I used Swiss Miss Dark Chocolate Sensation)
1 1/2 cups milk
1/2 teaspoon pure peppermint extract
dollop of whipped cream
1 teaspoon crushed peppermints
handful of chocolate chip morsels


What to do: 

Place milk in a cup and heat in the microwave for about 2 minutes. Add chocolate mix powder and mix well. 

Pour in peppermint extract and stir. Top with whipped cream. Garnish with crushed peppermint, chocolate chips, and candy cane.


Tips, Tricks and Tweaks: 

1. I thought I put too much peppermint extract, but son said it actually needed more. You can tweak the amount according to your preference.
2. Use Reddi Whip instead of whipped cream. It would also make a prettier picture.

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Cupple

My carving skills aren't that great. :-(

Another cute and whimsical idea I got from a magazine. It is called a "cupple", from the words cup and apple. Such a great craft for kids, I am sure they will love t.

No waste too! I used the flesh of the apple to make the juice. ;-)

This is from the November 2011 issue of Disney Family Fun magazine.


What you need:

1 apple
1 calamansi 
2 tablespoon cranberry juice
1 cinnamon stick


What to do:  

Slice off the top of an apple. Hollow it with a melon baller or spoon, leaving 1/4-inch thick walls around. To prevent browning, drizzle the apple's edge with calamansi juice. 

Meanwhile, put the flesh of the apple in a blender and blend until it turns to liquid. Add cranberry juice and blend for about 5 seconds (just to mix things up). Pour into the cupple and garnish with cinnamon stick.


Tips, Tricks and Tweaks: 

1. Substitute cranberry juice with seltzer water for an extra kick.
2. Lemon or lime would work if calamansi is not available.
3. Be very careful when hollowing the apple - you don't want to scratch the surface as the juice would leak!

Read more »

Blueberry Blast Smoothie

This was actually a "forgotten" post. I made it several weeks ago - when blueberries were in season. Why it never made the "blogging stage" still eludes me, but I am publishing it right now.

After making this drink, I refrigerated it for about 10 minutes, hoping to have it during the hottest time of the day. However, after just a few minutes, I noticed that the color changed - from purple to almost brownish. I don't know if the yogurt caused the color change. It was still very, very good, though. The flavor was not affected in any way. ;-)


What you need: 

1 cup blueberries
1/2 cup milk
1/4 cup plain yogurt
1 1/2 tablespoon honey


What to do: 

Wash blueberries thoroughly and dry.

Combine all ingredients in a blender and blend, pulsing, until all ingredients are mixed well.

Pour into a big mug and enjoy!


Tips, Tricks and Tweaks: 

1. Try adding other fruits! Blackberries and raspberries come to mind.
2. Don't have plain yogurt? Skip it!
3. Add some crushed ice - but don't forget to add more milk or sugar so the taste doesn't get "watered down". 

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Mint Limeade

Ever since my mint plant started growing wild flourishing, I always have an excuse to make something with it. Today, it is mint limeade - which became our favorite to date.It is just so easy to make and so refreshing. It is actually like a mojito minus the alcohol. 

What you need: 

juice of 2 limes
2 tablespoon sugar
1 1/2 cups water
about 15 mint leaves
1/3 cup crushed ice
lime wedges for garnish



What to do: 

Wash the limes and mint thoroughly. Place on top of a paper towel to dry. 

Pour the lime juice in a jar. Add sugar and water. Close the jar and shake to mix. Make sure the lid is secured!

Tear about a third of the mint leaves and add everything to the jar - including the whole leaves and the lime wedges. Refrigerate for at least 15 minutes.

Add the crushed ice just before serving. Enjoy!


Tips, Tricks and Tweaks: 

1. If you have a muddler, use it to crush the mint leaves. Crushed leaves add more flavor to the drink.
2. On several occasions, we used honey instead of sugar. The flavor is great, but honey doesn't mix (or melt) well with cold drinks. We ended up having several honey glops at the bottom of the jar.
3. Try using simple syrup instead - boil one part sugar and one part water. Let cool and use instead of regular sugar.
4. Experiment with the taste! Add more sugar or less ice depending on your preference.
5. Instead of water, use club soda to give your drink a kick.

Read more »

Simple Mango-Mint Lassi

My garden is growing beautifully, and I just love to eat out of it! The weather is perfect for cultivation, and since we live in a tropical state, most of the plants we grow are "heat resistant" (like my Solar Flare tomatoes!). The cactus has some pithaya fruits, but the birds usually beat me to them. My mint is thriving too, in fact I have seen baby sprouts shooting out (makes me sooo happy!).

Sweet Mint

And since it is summer (and parts of the country are roasting experiencing a heatwave), I thought I'd cool ourselves down with this drink, using some mint leaves that I snipped from my plant. The drink is called a "lassi" because of the addition of yogurt, but traditional South Asian lassis have salt and other spices added to them. I might try a traditional one next time, but for now, I want to stick with the good ole "American" type. 

Hubby said that I used too much mint, but I thought it was perfect (of course I love mint). So exercise your own judgment when using ingredients.


What you need: 

flesh of 1 medium-sized mango
12 pieces mint leaves, chopped + a bit more for garnish
3/4 cup crushed ice
1/2 cup plain fat-free yogurt
2 tablespoons wildflower honey


What to do: 

Easy peasy. Just combine everything in a blender and pulse intermittently (about 5 seconds each) until you get your desired consistency. Pour in a glass and garnish with a sprig of mint. Enjoy!


Tips, Tricks and Tweaks: 

1. Start with about 7 mint leaves, and add more if you wish. 
2. Yogurt is a bit tangy, so add more honey until you get the balance you like.

Read more »

Four Seasons - Summer

Nope, I didn't use the apple!

Summer is here (not officially, though) and boy, can we feel it! After the heat wave that scorched most of the country, I thought it was but appropriate to quench our thirst with a smoothie. 

The drink is called Four Seasons (Summer) - based on the fruits that are abundant at that time of the year. I am thinking that depending on which part of the world you are in, the fruits you will use for this recipe would vary. I have tried this shake with different kinds of fruits (always 4 types!) and one thing I can say is DON'T SKIP THE BANANA! I have been making this shake whole year round and the one fruit constant is the banana. And it is always wonderful!


What you need: 

1 banana, coined
5 pieces of strawberries, hulled and sliced
1 ripe honey mango
2 thin slices of cantaloupe, rinds removed
6 to 8 ice cubes
2 tablespoons honey

What to do: 

Combine all ingredients in a blender. Blend until mixture is frothy, about a minute (depending on the number of ice cubes you put).

Pour in a tall glass and enjoy!

Tips, Tricks and Tweaks: 

1. Instead of letting your blender run continuously, you can pulse it 10 seconds at a time until mixture is blended and frothy enough.
2. Cut the fruits into small pieces to avoid having chunks in your drink.
3. Try it with a bit of evaporated milk.
4. Use other fruits that are available!
5. Add or lessen honey according to your preference. Avoid using sugar!

Read more »

Calamansi Juice

I was feeling under the weather lately so I made myself a tall glass of calamansi juice. I know, I know... they already debunked the myth of Vitamin C helping you get over colds. But old habits die hard, right?

Yes, those are calamansi. Don't ask me why they are orange. They just are (though my friend said it's because it is winter here in the U.S. so the fruits changed color). But they ARE calamansi. Believe you me.


What you need:

• 4 teaspoons freshly-squeezed calamansi juice
• about 1 1/2 cups of water
• 2 tablespoons sugar
• ice cubes

What to do:

Easy. Just combine all ingredients in a tall glass and mix well. Add bendy straw and drink pinky out for the "elite" effect hahaha. 


Tips, Tricks and Tweaks:

1. Can't find calamansi? Try lemon or lime.
2. Instead of sugar, use honey.
3. Remember to remove the seeds - they don't taste good!
4. Adjust the amount of sugar according to taste.

Read more »

Strawberry Milkshake

There's something about this cold weather that makes me want to eat cold food. Weird, huh? So I decided to one-up my vanilla ice cream by adding fresh strawberries to it. Yummy!

As I was reading about milkshakes, I found out these interesting facts:

1. A British newspaper was credited to be the first to reference a milkshake. The original recipe called for a shot of whiskey!

2. McDonald's milkshakes used to be 40 cents. 

3. Milkshakes maybe blended or shaken. (I really don't care as long as it goes straight to my tummy!)

4. September 12 is National Milkshake Day in the United States. Hurrah! I'm gonna mark my calendar now...


What you need:

• 1 cup of vanilla ice cream
• 1 cup milk
• 1 cup hulled and sliced strawberries
• 2 tablespoons honey

What to do:

Put all the ingredients in a blender and process for about a minute, or until it reaches your desired consistency. It might be thick because of the ice cream, so try pressing pulse instead. Garnish with a strawberry and enjoy!


Tips, Tricks and Tweaks:

1. Add more honey if your strawberries are tart.
2. You can also use frozen strawberries!
3. Try it with exaporated milk for a creamier taste.
 

Read more »

Coke Float

My Coca-Cola glass (I got it free from a Steak n' Shake promo) reminded me of a soda fountain drink so I decided to make one.

Soda + ice cream = perfect thirst quencher and heat buster. Try this simple recipe for a refreshing drink.

P.S. This is not a Coke-sponsored ad.


What you need:

• 1/2 a can of Coca-cola
• 1 scoop Vanilla Ice Cream

What to do:

Put a scoop of vanilla ice cream in a glass, and fill it with Coca-Cola. Do so carefully, as you don't want it to bubble over. Dig in with a spoon, or sip it with a straw. (But we all know that loop straws are more fun!)


Tips, Tricks and Tweaks:

1. Use your favorite soda!
2. Vanilla ice cream is best, but experiment with other flavors.
3. A cherry topper would have been perfect!

Read more »

Cantaloupe Juice

As I walk down the grocery aisle, I always notice the abundance of readily-available fruit juice varieties, but none of those which I grew up drinking such as cantaloupe, watermelon, or pineapple juice. So since it is summer and cantaloupes are on sale at Publix, I decided to make my own cantaloupe-ade.


What you need:

• 1/2 of a cantaloupe, seeds removed
• 1 - 2 cups of water
• 1/2 cup sugar

What to do:

Using the other seed of a melon baller (the one with those sharp holes), scrape the meat of the cantaloupe and put it in a blender. Pulse (or grind) for 5 seconds and repeat until the fruit is blended to your desired consistency. I find it better to leave some coarse pieces so there is a bit of texture when you drink it.

The "primitive" melon baller that I use

Pour the blended fruit in a pitcher, it would yield approximately 2 to 3 cups of juice, depending on how big your cantaloupe is. Add 1 - 2 cups of water, according to your preference. Don't add too much though, cause the cantaloupe flavor will be diluted. Add about 1/2 cup of sugar and stir well.

Put in the fridge to cool for about 15 minutes and serve. Perfect for these sweltering summer days, while you lounge by the pool in your cabana. ;-)


Tips, Tricks and Tweaks:

1. Add some cantaloupe strings - do so by using the end of the melon baller and NOT putting the pieces in the blender.
2. If you don't have a melon baller, cut the cantaloupe meat in big chunks and grate it with a cheese grater. Or use a fork.
3. To tell if the cantaloupe is ripe, give it a whiff. If it has a musky sweet smell, then it is ready. Also, with your thumb, press the bottom part of the cantaloupe (the one opposite the stem). If it gives a little bit, it is ripe. Remember though that if it gives a lot, it might be over-ripe.
4. Add a bit of Sprite to give it a zing (as suggested by a friend).
5. You might want to make this drink on top of a flexible cutting board, as there might be some juice spillage.

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Banana-Chocolate Smoothie

I noticed that I haven't posted a drink recipe, so I am posting my favorite quick fix - Banana Chocolate Smoothie.

What you need:

1 banana
6 ice cubes
1/3 cup of milk
3 tbsp. of Nesquik
1 tbsp. of Karo syrup

What to do:

Cut banana into thin slices and drop in your blender. Add in the rest of the ingredients. Pulse around 4 times (5 seconds per pulse), making sure that the ice cubes are being crushed. When all ice cubes are crushed, blend for 10 seconds, or until all the ingredients are well distributed.

Pour in your favorite glass and enjoy!

Tips, Tricks and Tweaks:

1. Add or subtract from the number of ice cubes, depending on your preference.
2. You can use sweetened condensed milk, but skip the Karo syrup.
3. If Karo syrup is not available, substitute with honey or sugar.
4. Try Milo or Ovaltine instead of Nesquick for a deeper malt taste.

Read more »