There was an issue with the internet at work earlier this week, and I needed the internet to get some stuff working. That is why I decided to go home, about three hours into my work day and work from home, instead.
Worst idea ever.
Alright, alright. I *did* get some work done. But staying at home on a summer weekday (and not quite having plans other than work) get those binges going. Also, this post was to blame, in some ways.
I crushed some cloves. I got out the bottle of rum. And dunked the cloves in a couple of tablespoons of rum for about half an hour, stirring occasionally, while I coded.
And then, I embarked on an expedition. To make the yummiest oreo shake that may ever have been made. Of course, to each his own.
(This makes a really tall glass of oreo shake, probably a half litre, or so. You have been warned.)
2 cups of vanilla ice cream
1/2 cup of milk
60 ml dark rum
6-8 oreo cookies
2-3 teaspoons of instant coffee powder (more or less, depending on how bitter you like your drink, I’d recommend starting with a single teaspoon and moving upwards)
1. Crush the cloves to a coarse powder and mix them with the rum. Let this sit for about 20-30 minutes.
2. Crush the cookies (only the chocolate cookies, not the cream centre) by hand or in a blender.
3. Blend the ice cream, the milk and the coffee powder to a smooth, thick shake.
4. Strain the cloves from the rum and add the rum to the thick shake.
5. Add in the crushed oreo and mix well.
6. Garnish (if I may use the word) with more crushed oreos and serve chilled in a tall glass.
The rum, the oreo and the ice cream are all sweet components and the shake can get a little overwhelming. That is why I added the coffee. It serves to add that bitter tinge to the shake, almost like you’re eating dark chocolate, y’know.