Amarula Coffee Milkshake

Warm weather is here! And spring, much like summer, fall, and winter, is a great excuse to drink.

Plus, warmer seasons means it’s time to go out and do things, and if you’ve ever been out on a warm night or gone to the beach, you’ll know that warm seasons are the only acceptable times to be publicly drunk, and if that turns out not to be true then I’ve made a lot of mistakes.

But I’m pretty sure it’s true. At least, it’s the only time to be happily publicly drunk. Summer and spring drunk is like party-time drunk, like “I’ve never felt this alive except since the last time it wasn’t winter!” kind of drunk, whereas fall and winter drunk is private drunk, like sneaking 120 proof whiskey into the already alcoholic egg nog your family serves during the holidays to numb yourself from the feelings of your existential isolation from all the human beings rampaged by the capitalist shackles of a false meritocracy.

Or maybe that’s just me.

Anyway, like I was saying, spring time is a time for happiness, so forget all those things that worried you over the winter, like empty bank accounts and moral quandaries and the future of democracy, and just put some Amarula in your milkshake.

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This recipe is super simple. For those of you that haven’t had Amarula before, it’s worth buying a bottle. It’s a cream liqueur with a distinctly tropical flavor, much like a pawpaw or a pineapple, and it pairs well with just about anything (and it’s great on it’s own too!)

Materials:

• Blender

Ingredients:

• 2 oz. Amarula
• 1/2 oz. Espresso vodka (we used Van Gogh)
• 1 1/2 cups coffee ice cream (we used Turkey Hill)

Put it all in a blender, and that’s it! Top with whipped cream and a cherry, if desired. Just try and pace yourself.