Recipe Background
Dulce de Leche Milkshake: A tropical spin with a touch of nostalgia perfect for celebrating life's transitions.
I first discovered the magic of dulce de leche milkshakes during my week-long stay at a tiny beachside shack in Costa Rica. It was the perfect escape after my chaotic college graduation, where the tassel turning felt like only the beginning of my new adventure, not the end. Every day, the warmth of the sun mirrored the warmth in the little café where I would indulge in these decadent milkshakes. The secret was in the coconut rum, just a splash to accompany the creamy vanilla bean ice cream, which complemented the rich sweetness of the dulce de leche.
Recalling those carefree days, I remember how cinnamon and granulated sugar rimmed the glass, adding a spicy sweetness to each sip. The churros on top were not just garnish but an integral part of the experience, adding both crunch and nostalgia. At home, I like to dip my glass rims into extra coconut rum before rolling them in the sugar-cinnamon mix, letting them chill for a bit in the freezer to really set the flavor. The trick that old café owner taught me was to drizzle a little extra dulce de leche inside the glasses for an added whirl of indulgence.
Every time I make this milkshake now, it brings me back to those salty-aired afternoons. It’s not just a beverage, it's a celebration of that transitional moment—a gateway from school to whatever comes next, channeling the freedom of those unstructured days in every delicious sip.
Ingredients
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- 2 tablespoons coconut rum or tequila plus more, to taste
- 4 churros homemade or store-bought, plus more, to taste, for garnish
- 3 cups vanilla-bean-flavored ice cream
- 1/3 cup coconut milk or regular milk
- 1 teaspoon vanilla extract
- 2 tablespoons dulce de leche warmed, plus more, to taste, for garnish
Directions
- In a small shallow bowl, add the cinnamon and the granulated sugar and whisk to combine.
- In a second shallow bowl, add the extra coconut rum.
- Dip the rims of four small glasses into the extra coconut rum, then immediately into the cinnamon-sugar mixture.
- Place the rim-coated glasses in the freezer to chill.
- In a blender, add 4 of the churros, the ice cream, the coconut milk, the vanilla extract, the remaining 2 tablespoons of the coconut rum, and 2 tablespoons of the dulce de leche and blend until it reaches the desired consistency.
- Transfer the rim-coated glasses from the freezer and drizzle the insides of each with the extra dulce de leche.
- Divide the milkshake mixture between the prepared glasses.
- Garnish the milkshakes with the extra churros and serve.
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