You guys – mini egg milkshakes. I repeat: mini egg milkshakes. I almost cannot handle how good these things are. I insist you stop what you’re doing *immediately* and whip one up for yourself. And if that’s not possible, you must tag it for a rainy day. It’s two of the worlds best things slammed into one. And you must do whatever you need to do to bring these into your world. They’re festive. They’re delicious. And they’re the best way to use up all that leftover Easter candy. Grab the recipe below and enjoy!
Chop 1 cup mini eggs in half (or whatever chunky size pieces you like).
Use a butter knife to spread a line of white frosting around the edge of your milkshake glasses. Gently press chopped eggs to line the edge of the glasses, then place the glasses in the freezer to harden slightly.
In a blender, mix vanilla ice cream, milk, vanilla extract, and a few drops blue food coloring until well blended and the mixture is a nice pale blue. Then add in 3/4 cup mini eggs and blend until just chopped.
Pour milkshake into prepared glasses, top with whipped cream and a few mini eggs, and enjoy!
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
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