Last Updated: April 16, 2020
By now, you should have noticed that we’ve come up with a slew of #StayHome recipes for you to try, if you feel the urge to channel your inner MasterChef. This time around, we decided to bring you some recipes adapting our favourite guilty pleasure: fast food.
Our first fast-food adaptation was the KFC “Kolo Yok” Sweet & Sour Popcorn Chicken. If you haven’t tried it yet, bookmark that page and keep it for dinner.
For today’s recipe, it’s quick, easy, and open to your creative interpretation. Did I also mention that it’s boozy and perfect for dessert? It’s a great way to reward yourself after 10 days under the ‘Circuit Breaker’ regulations.
I vividly remember the ridiculously good, over-the-top milkshakes from Black Tap. And really, with a penchant for sweets and desserts, any decent milkshake just hits the spot for me, particularly with Singapore’s scorching weather.
To make the best of this #stayhome situation, I’ve decided to create my own (admittedly less impressive) over-the-top milkshake—made with McDonald’s Apple Pie and Chocolate Pie.
Let’s get started with two McDonald’s Spiked Dessert Pie Milkshakes!
For the Apple Pie Rum Shake
For the Chocolate Pie Strawberry Baileys Shake
Preparation time: 5 minutes; Cooking time: 10 minutes (per milkshake)
Step 1: Chop up the dessert pie into smaller pieces. Aim for eight pieces, or six pieces at least.
Step 2: Put dessert pie chunks together with ice cream and milk into the blender. Tip: put the dessert pie pieces in first, then the ice cream, then the milk. This will ensure that the blender blades catch onto the solid bits.
Step 3: Blend until smooth. You may need to use a spoon to push some of the solid chunks down, and re-blend.
Step 4: Check the shake consistency. If you want a thinner consistency, add in 50ml of milk at a time and blend until smooth.
Step 5: Add in 30ml of alcohol. I recommend using the alcohol you have on hand, as long as it’s similar in taste profile to the two I tried. Otherwise, I can’t guarantee that the resulting shake will still taste as good.
For the Apple Pie Rum Shake, I used Phraya Deep Matured Gold Rum. Its creamy, crème brûlée and butterscotch notes complement the apple pie perfectly.
For the Chocolate Pie Strawberry Baileys Shake, I used Strawberries & Cream Baileys. With a hint of berry fruitiness and creamy body, this liqueur helps to cut through the chocolate-y richness.
Blend until alcohol is fully mixed in.
Step 6: Pour into glass of your choice, preferably a clear glass for the visuals.
Step 7: Garnish with whipped cream and other ingredients.
For the Apple Pie Rum Shake, I added chocolate Pocky sticks for an extra bit of crunch.
For the Chocolate Pie Strawberry Baileys Shake, I added Kinder Bueno wafers for a slightly nutty flavour.
All you really need is the blender for this recipe, and you can whip up a dessert pie milkshake in 15 minutes or less.
The best part about making a milkshake on your own is that you can add in any ingredient you can think of. Want a little more crunch? Try tossing in some Lotus biscuits. Prefer a boozier shake? Up that shot of rum to a double.
The possibilities are endless, and I’m excited to see what everyone else has come up with. If you’ve tried our recipe for boozy dessert pie milkshakes, take a photo and leave it in the comments!
Expected Damage: S$3 – S$5 per portion (depending on what ingredients are used for garnish)