Malted Milk Shake
Yield - 12 Champagne Drinks
1/2 GALLON CREOLE CREAM CHEESE ICE CREAM (See Chef's Notes below)
2 TBSP MALT
6 OZ NASSAU ROYALE LIQUOR
DECORATIVE 4-6 oz CHAMPAGNE FLUTE or VINTAGE GLASS
FRESHLY GROUND NUTMEG (In a Shaker)
GRILLED PINEAPPLE WEDGE
Allow the ice cream to sit on a counter for 10-15 minutes before mixing. This will allow the ice cream to warm slightly but not melt. Then place the ice cream in a stainless steel bowl, add the malt and liquor and lightly fold with a whisk.
Pour the drink into chilled champagne
glasses, sprinkle with nutmeg and top with the pineapple wedge... Serve!
The use of Creole Cottage Cheese is a definite improvement to just adding Philadelphia Cream Cheese Ice Cream, the Creole style is less sweet and will not overpower the dish! You probably will not find Creole Cottage Cheese outside of South Louisiana, I would suggest to use regular Cottage Cheese that is blended then mixed with a high quality ice cream .
A catering chef would increase this amount by many times factor as needed and store for future use. Also, this makes for a fantastic Chef Manned Action Station!
I spent a week an Exuma Air Sea Park Island in the Bahamas.... this was our favorite liquor!
Contact us for further details....ChefEmile@CustomCatering.net
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504)-329-1344
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Revised: June 06, 2018
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