This recipe will revolutionize the way you think about milk & cookies

Featured

Written by:

There are few desserts as classic or comforting as a plate of freshly baked chocolate chip cookies and a glass of milk to wash it down with. However, for a more adult, party-friendly version of this childhood favorite, you’ll want to check out this recipe for milk and cookie “shots” from the food blog Kirbie’s Cravings.

This unique dessert idea comes together by baking a cookie into a shot-glass shape and then creating an edible glaze of chocolate on the inside of it that allows it to hold a small amount of milk.

______________________

SPONSORED: Find a Qualified Financial Advisor

1. Finding a qualified financial advisor doesn't have to be hard. SmartAsset's free tool matches you with up to 3 fiduciary financial advisors in your area in 5 minutes.

2. Each advisor has been vetted by SmartAsset and is held to a fiduciary standard to act in your best interests. If you're ready to be matched with local advisors that can help you achieve your financial goals get started now.

______________________

 

 

 

The end result is a fun individual dessert that’s sure to impress people at your next gathering. Guests can shoot back the milk (or, for those who are 21-plus, a rum-spiked milk) and then chomp down on the cookie part.

Kirbie’s recipe for milk and cookie shots was inspired by Dominique Ansel, the inventor of the “cronut,” and his version of a cookie shot that he sells for $5.75 a pop on his bakery’s website.

However, this homemade version is far more affordable. The biggest challenge is finding the right oven-safe materials to use in order to create each cookie’s shot-glass shape.

Since using shot glasses in the oven is potentially risky if they aren’t made out of oven-safe glass or stainless steel, the recipe’s author notes that she used a mini pop-over pan, like this one on Amazon. A heat-safe silicone shot mold could work, too. Take note that you’ll also need an even smaller heat-resistant shot glass or a test tube to place on top of each cookie to create the indentation where the milk will go.

Once you have the materials together, the recipe itself is fairly straightforward: You’ll bake the cookies and then melt chocolate to brush on the inside of the cookies to create a glaze that will hold the milk.

Overall, the recipe takes about 30-40 minutes, but, in my opinion, is well worth the time to create such a memorable presentation of a beloved dessert.

Kirbie’s Cravings has the full recipe and plenty of tips on getting this delightful dessert just right.

This article
originally appeared on 
SimpleMost.com and was
syndicated by
MediaFeed.org.

You’ve got to try these adult root beer float recipes

Root beer floats are delicious treats all by themselves, but with this year’s pandemic keeping most of us at home, National Root Beer Float Day on Aug. 6 could fall a bit flat without a little help. So we reached out to one of our favorite mixologists to see if we could add a little kick to the standard root beer float recipe. 

She did not disappoint.

bhofack2 / istockphoto

Becca Yannone, a mixologist and craft cocktail bartender of some note (now working at Captain Foxheart’s Bad News Bar & Spirit Lodge in Houston), whipped up not one, but two root beer float recipes for us, including one without dairy for the vegans and lactose intolerant among us.

We are forever grateful to Becca for amping our root beer float game, and soon, you will be, too.

Related: The real reason you can’t handle alcohol anymore

Becca Yannone

If you like bourbon, you’ll want to give this smooth, creamy little number a try. The star is the Elijah Craig bourbon, but it’s rounded out with some unexpected additions that give it a decidedly adult flavor profile.

Editor’s note: Yannone is not paid to represent or promote any of the ingredients used in these recipes.

Becca Yannone

In a tall glass, combine:

1.5 oz. Elijah Craig bourbon 
.75  oz. Amaro Luciano 
.25  oz. Creme de Noyaux 
4 dashes Bittercube Cherry Bark Vanilla Bitters

Top with your favorite root beer, add a scoop of your favorite vanilla ice cream, garnish with a cherry and enjoy!

Becca Yannone

If dairy-based ice cream isn’t your thing, we’ve got you covered. The coconut creme sorbet makes this absolutely dreamy. 

Becca Yannone

In a tall glass, combine:

1.5 oz. Plantation Pineapple rum 
.50 oz. Punch Fantasia 
3 dashes Bittercube Jamaican No. 1 bitters 

Top it all off with your favorite root beer and a scoop of coconut cream sorbet. Garnish with pineapple fronds and enjoy!

If you are drinking, please do so responsibly! A don’t forget to hydrate (that goes for everyone)! Here are a few tips on how to save on drinking water.

This was produced and syndicated by MediaFeed.org.

Becca Yannone

Featured Image Credit: Amazon.

AlertMe