Published by W. W. Norton
Near the climax of the Academy Award-winning 2008 movie There Will Be Blood, Daniel Plainview, a ruthless early twentieth-century oil driller played by Daniel Day-Lewis, maniacally bellows at his nemesis, Eli Sunday, “Here, if you have a milkshake, and I have a milkshake, and I have a straw…and my straw reaches across the room, and starts to drink your milkshake…I…drink…your…milkshake. I DRINK IT UP!” Like memorable lines from other famous movies--“There’s no place like home,” “Frankly, my dear, I don’t give a damn,” “Here’s looking at you, kid”--Plainview’s line has wormed its way into the national psyche--and vernacular.
How could I not use this as inspiration for a milkshake flavor? In collusion, the Guinness stout and chocolate sorbet give this shake a deep, malty, unusual bittersweet flavor.
Total Timeunder 15 minutes
Five Ingredients or LessYes
Taste and Texturechocolatey, creamy, frothy, rich, sharp, sweet
Type of Dishbeverage, shake
- 2/3 cup (about 5 ounces/150 milliliters) Guinness stout, at room temperature
- ¼ teaspoon pure vanilla extract
- 6 medium scoops (about 1½ pints/18 ounces/510 grams) French vanilla ice cream , softened until just melty at the edges
- 2 medium scoops (about ½ pint/6 ounces/170 grams) chocolate sorbet , softened until just melty at the edges
Place the Guinness, vanilla extract, ice cream, and sorbet in a blender and pulse several times to begin breaking up the ice cream and sorbet. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.
Follow the recipe for the Chocolate-Guinness Shake, adding 1 tablespoon of molasses (about ½ ounce/22 grams) to the blender along with the other ingredients.
Follow the recipe for the Chocolate-Guinness Shake, adding 1 tablespoon of malted milk powder (about ½ ounce/15 grams) to the blender with the Guinness and the vanilla extract, and blending for a moment before adding the ice cream and sorbet.
Follow the recipe for the Chocolate-Guinness Shake, adding 1 shot of room temperature espresso (about 2 tablespoons/1 ounce/30 milliliters) to the blender along with the other ingredients.
2009 Adam Ried