Tomorrow is the last day of 2015. How can that be?
I have never been a great admirer of New Year's and this year my feelings are not much changed. Though I am ready and eager to enter the year in which I will marry my dearest and best friend, I am not avid to let go of a year that has brought so much joy. I have never liked goodbyes.
Just as I begrudgingly say farewell to 2015, I am clinging onto Christmas with all my might. I am not ready for the "most wonderful time of year" to come to an end. However, if I must say goodbye to this season and this year, I will do so in true holiday fashion.
With gingerbread. Of course it's still appropriate at New Year's! The Christmas decorations are still up (I hope), and everyone is still donning their festive palates, so before we say our parting goodbyes, let's have a few more sips of the season.
When I began dreaming up my New Year's beverage, I contemplated the classic, widely adored, citrus-based drink. It is after all, Winter, the season of citrus. But I was longing for something cozy, rich, and decadent because, apparently I have not gotten my fill through the dozens of Christmas cookies already consumed.
To satisfy my longings, I threw everything that came to mind into a blender and it made something delicious. I love how that works.
We begin with chocolate ice cream. Yes, you can buy it from the store. You just finished hosting Christmas and now you have another party to throw? Take it easy on yourself. I always thought it was a bit rude of New Year's to barge in and demand attention so soon after the busiest holiday of the year.
Marshmallows are toasted under the broiler or with a kitchen torch. Your fire alarm will probably lose its mind. Just turn up your music and go with it.
Go find those super pretty glasses that your sister gave you for your birthday. It's almost time for the sequin-clad guests to start arriving.
Non sequitur: I just remembered the one thing I really love about New Year's. Everyone wears sequins. That means sparkly EVERYTHING. I like that.
This is not one of those milkshakes that you eat with a spoon. You know, those "milkshakes" that are by all other accounts just ice cream blended with toppings? They bug me.
This, is a milkshake that you drink with a straw. Preferably a pretty straw, because it's a party and we are nothing if not festive.
Oh, and if you happen to have any leftover gingerbread cookies, you could totally throw them in here. I'm definitely trying that next time. I'm always up for a bit of texture in my shakes.
Here we are. Another holiday. Another party. Another drink.
Though New Year's will likely never be my cup of tea, and saying goodbye to years and seasons will never be an easy task for this change-fearing-lady, there are ways to make it a bit more pleasant. Chocolate and toasted marshmallows are certainly one of them.
One year is gone and another is welcomed. Here's to saying hello rather than goodbye. Cheers!
Sincerely,
Pedantic Foodie
Gingerbread Toasted Marshmallow Chocolate Milkshakes
makes 2
- 20 large marshmallows
- 2 cups chocolate ice cream
- 1/2 cup whole milk
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon molasses
Set your oven to the broiler setting.
Place marshmallows on a baking sheet lined with parchment paper, and place under the broiler. Allow to toast for 3-5 minutes, until the tops of the marshmallows are deep, golden brown. While the marshmallows are toasting, prepare the other elements of the shake.
In the pitcher of your blender, combine chocolate ice cream, milk, ginger, cloves and molasses. Add toasted marshmallows, reserving four for garnishing.
Blend on high speed until smooth. Divide the mixture between two glasses and top with reserved toasted marshmallows. Serve with a straw for sipping and a spoon for scooping out those yummy marshmallows! Enjoy!
