This month's Baking With Spirit: Spotlight post is focused on a post that I bookmarked a good few years ago, and I am ashamed to say that I have only just got around to trying it. This is why I'm so happy that I created this feature!
This month's spotlight falls on the Piña Colada Milkshake post from Nina at Ambrosia. Nina made this incredibly simple milkshake in the autumn of 2012 because she wanted to hold onto summer; I was inspired to make it on a blustery weekend in 2015 because I'm so ready for summer! The milkshake definitely screams summer, with a winning combination of pineapple, coconut, rum and vanilla ice cream.
I bought a pineapple a few weeks ago because it was in "2 for £2.50" offer with satsumas (but of course) in the supermarket. I wasn't really sure what I was going to do with it, but it ended up being a rather tropical addition to my lunches. I was nearing the end of the pineapple when I rediscovered this recipe, and I'm so glad I did.
I wanted to use what I had in the house for this recipe, so instead of using the coconut cream suggested in Nina's post I used about 50mL knock-off Malibu instead. Ever the Westcountry girl at heart, I couldn't help using Cornish Cream ice cream instead of vanilla, but I am sure that vanilla works just as well. Otherwise, I followed the recipe to the letter, so I won't list my own version of the recipe below.
The only trouble I had was that my food processor would only blend up the pineapple to a certain extent; next time I might just use pineapple juice to make the milkshake more drinkable. Otherwise, I loved this milkshake and it definitely tasted of summer. I'll be making this again.
Check out Ambrosia for the eclectic mix of sweet recipes and drool-inducing photography.
For more Baking With Spirit posts, check out the dedicated page.
