There are a lot of weird and strangely specific food holidays out there. For example,
February 9 is National Bagels and Lox Day
March 11 is Oatmeal-Nut Waffles Day
April 21 is Chocolate-Covered Cashew Truffle Day
July 9 is Don’t Put All Your Eggs in One Omelette Day (I’m actually not 100% sure what this even means)
October 5 is National Apple Betty Day
December 30 is National Bicarbonate of Soda Day (aka National Baking Soda Day)
I want to know two things:
1. Who decides on these random food holidays?
2. How does something so specific as “Crab-Stuffed Flounder” get its own food holiday (February 18, for the record).
If you can answer, I will send you some chocolate-covered cashew truffles on April 21.
*I will not send you chocolate-covered cashew truffles. But I still want to hear the answers!*
And yesterday, September 12, was National Chocolate Milkshake Day. So I made chocolate milkshakes.
Except this isn’t just any chocolate milkshake. This is a specially-flavored chocolate milkshake. I’ll give you three guesses as to what flavor I added, but I’m guessing you won’t need all three…
Yup, chai. Chocolate Chai Milkshakes are where it’s at!
The trick to making these milkshakes is to stop the ice cream maker before it is done processing. This will gave you the creamy texture of a milkshake without requiring you to mix the ice cream with even more milk.
Ingredients
- 2 chai tea bags
- 1 cup half and half
- 2 cups heavy cream
- 1/4 cup cocoa powder
- 2 oz chopped chocolate
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
Instructions
- Dip the chai tea bags into the half and half in a small bowl, and allow to steep for 8-10 minutes.
- Remove the tea, squeezing the bags over the bowl, then combine the half and half with the rest of the ingredient in a medium sauce pan.
- Cook over low heat, stirring often, until everything is warmed through and the chocolate is completely melted. Remove from heat and refrigerate for at least 1 hour to allow the mixture to cool completely.
- Pour the liquid into your ice cream maker, and process according to the manufacturer's instruction. Stop the ice cream maker when the ice cream is just beginning to get smooth and creamy (just over halfway through the processing time...in my case, after 12-15 minutes). This way, you'll have the milkshake texture without blending the ice cream with more milk or cream.
- Divide among three to four glasses and serve.
http://www.savvyeat.com/national-chocolate-milkshake-day/Copyrighted by Julie Grice and Savvy Eats
The trick to making these milkshakes is to stop the ice cream maker before it is done processing. This will gave you the creamy texture of a milkshake without requiring you to mix the ice cream with even more milk.
Ingredients
- 2 chai tea bags
- 1 cup half and half
- 2 cups heavy cream
- 1/4 cup cocoa powder
- 2 oz chopped chocolate
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
Instructions
- Dip the chai tea bags into the half and half in a small bowl, and allow to steep for 8-10 minutes.
- Remove the tea, squeezing the bags over the bowl, then combine the half and half with the rest of the ingredient in a medium sauce pan.
- Cook over low heat, stirring often, until everything is warmed through and the chocolate is completely melted. Remove from heat and refrigerate for at least 1 hour to allow the mixture to cool completely.
- Pour the liquid into your ice cream maker, and process according to the manufacturer's instruction. Stop the ice cream maker when the ice cream is just beginning to get smooth and creamy (just over halfway through the processing time...in my case, after 12-15 minutes). This way, you'll have the milkshake texture without blending the ice cream with more milk or cream.
- Divide among three to four glasses and serve.
Bahah great post! Who does choose the wacky food days!? Haha great recipe though
Yum I love chai!
It’s National Organic Week here in Ireland
Well, that national holiday makes more sense than some of our’s!
I wish I had known it was Choc Milkshake Day – I would have had one to celebrate!
Have a belated one! you’re only a day late
Oh wow… these look delicious! It’s genius to stop the ice cream maker early for an “intense milkshake experience”
(I am totally drooling all over my keyboard as I type this…)
Thanks for the heads up, I seriously have crab stuffed flounder in my freezer. Of course I’ll have to buy new ones for the specific holiday though!
Delectable looking milkshake! YUM!
Haha, do you really?
Yes ma’am! And I decided to make it tonight because after this post I was craving it all day! HA!
It is really funny to know about food holidays. I just heard about Tomatina festival.
But the Milkshake looks delicious.
Thanks,
I happened upon this calendar a while ago just after Lima Bean Respect Day and I was gutted to have missed it! There are some great ones out there, eh? You could make some super blog events out of them.
I just noticed that National Chocolate Milk day is on September 27….! Perhaps you should make a follow-up post!