Moonshine Milkshake

Ice cream. Coffee. Moonshine. It’s Friday, let’s do it up right!

(Says the lady in pajamas who’s already contemplated going to bed twice at 9:45 p.m.)

A couple of weeks ago, I got to buy my booze in my home county for the first time ever. (Prohibition only recently ended here. Yes. I KNOW.) I was apparently so excited about this occasion that even though I just went in for our usual bottle of Purple Toad and six-pack of Coors Light, I also somehow ended up leaving with coffee moonshine.


How could I resist this adorable jar?

I have only had moonshine one other time in my life and that was mixed in a blueberry lemonade at the Loveless Cafe while I crammed biscuits and jam in my face. It wasn’t exactly an outlaw party situation. But, anyway, a tiny bottle of coffee moonshine has been hanging out in my kitchen while I tried to decide exactly what in the hell I was going to do with it. Finally it hit me, mix it with ice cream. (This is a pretty good solution to just about anything by the way.)

Coffee Moonshine Milkshake

What you’ll need:

  • 4 cups vanilla bean ice cream
  • 1/2 cup vanilla almond milk
  • 1/4 cup brewed, cooled coffee (flavored or not, whatever suits your fancy)
  • 1 tiny bottle of coffee moonshine (mine came in a little jar roughly the same size as a baby food jar. That was a weird combination of words.)

What you’ll do:

Put it all in a blender and pick a speed. Pour the contents in a glass. Top with whipped cream (unless you hate fun, like my husband, then you skip this step and keep on being miserable.)

Drink up and get wild by staying up past ten. Tomorrow is no alarm Saturday after all!


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