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Mini Egg Milkshake
2023-03-07
https://www.metro.ca/userfiles/image/recipes/lait-frappe-mini-eggs-12100.jpg
PT15M
PT00M
PT15M
Milkshake :In a blender, put milk, banana, cocoa, maple syrup and vanilla. Blend until smooth.Pour into two glasses and place in the refrigerator.Whipped cream :Place a bowl and a whisk in the freezer for 5 minutes.Pour the cream into the bowl and whip for 4 minutes or until you obtain a thick and firm whipped cream.Add yogurt, folding in gently with a spatula.Remove the glasses from the fridge and add the whipped cream to the milkshake. Garnish with the mini eggs and serve immediately.Tip :
Whipped cream can be stored in an airtight container in the refrigerator for up to 5 days.
To make a successful whipped cream, it is important that the cream, bowl and whips are very cold.Source : Marie-Ève Caplette
2
5
1
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Milkshake:
1 1/2 cups (375 mL) milk
1 ripe banana, frozen
2 teaspoons (10 mL) premium cocoa
1 tablespoon (15 mL) maple syrup
1/2 teaspoon (2,5 mL) vanilla extract
Yogurt whipped cream:
1/2 cup (125 mL) 35 % whipping cream
1/4 cup (60 mL) vanilla Greek yogurt
Mini eggs, for garnish
Mini Egg Milkshake
2
Desserts - Collation
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME
Ingredients
-
Milkshake:
-
1 1/2 cups
(375 mL)milk
-
1
ripe banana, frozen
-
2 teaspoons
(10 mL)premium cocoa
-
1 tablespoon
(15 mL)maple syrup
-
1/2 teaspoon
(2,5 mL)vanilla extract
-
Yogurt whipped cream:
-
1/2 cup
(125 mL)35 % whipping cream
-
1/4 cup
(60 mL)vanilla Greek yogurt
-
Mini eggs, for garnish
Preparation
Milkshake :
In a blender, put milk, banana, cocoa, maple syrup and vanilla. Blend until smooth.
Pour into two glasses and place in the refrigerator.
Whipped cream :
Place a bowl and a whisk in the freezer for 5 minutes.
Pour the cream into the bowl and whip for 4 minutes or until you obtain a thick and firm whipped cream.
Add yogurt, folding in gently with a spatula.
Remove the glasses from the fridge and add the whipped cream to the milkshake. Garnish with the mini eggs and serve immediately.
Tip : Whipped cream can be stored in an airtight container in the refrigerator for up to 5 days. To make a successful whipped cream, it is important that the cream, bowl and whips are very cold.
Source : Marie-Ève Caplette
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
