Next week we are off to the Florida Keys on our little ‘babymoon’. As well, we will be gone for Price’s birthday. Last year we were in Chicago for his birthday and this year we’ll be bumming it by the pool in the South Florida sun. I think he lucks out for his birthday while I freeze my but off for mine in January.
Anyway, since his birthday is coming up I knew just what kind of chocolate milkshake I would make for this week’s Thirsty Thursday post… German Chocolate Cake. Pricer just loves German’s Chocolate Cake so this would be a pre-birthday treat.
Or in this specific case, we had this for dinner one night. Yep, you can totally change things up when you’re pregnant. Anything goes. At least I tell myself that when I eat massive burgers (= iron) or mega milkshakes (= calcium) for dinner.
Hope you have fun celebrating National Chocolate Milkshake Day TODAY (!!) with this German’s Chocolate Cake Milkshake. You can have it for dinner as well, I won’t judge.
German’s Chocolate Cake Milkshake
Makes 2-12 ounce milkshakes
- 1 generous cup of shredded coconut
- 4 scoops of chocolate ice cream, about 2 cups
- 1 cup of chocolate milk
- 1/4 cup caramel sauce
- 2/3 cup finely chopped pieces of pecans
- garnish: whipped cream, toasted coconut, finely chopped pieces of pecans, and caramel sauce
- Toast the coconut, set aside to cool completely. Place 2 12-ounce milkshake glasses into the freezer to chill.
- Once the coconut has cooled, assemble the milkshake by adding the chocolate ice cream, chocolate milk, 2/3 of a cup of the toasted coconut, the caramel sauce and the pecans in a blender. Blend well to combine and chop up the coconut and pecans.
- Divide the milkshake between the 2 chilled glasses.
- Garnish by topping off with whipped cream and then sprinkling some toasted coconut and pecans on top of the whipped cream. Add a good drizzle of caramel to finish it off.