This post is sponsored by Jackson Morgan.
The recipe and all opinions are my own.
Texas winters can be a wild ride of roller coaster temperatures. One minute you’re literally freezing, the next day, it’s 80 degrees. And then it will snow in March. I mean… ugh.
Your mind says it’s winter, “I want to sip hot chocolate,” but your feet are sliding into flip flops. What’s a beverage-loving girl to do with all this seasonal confusion?
Luckily, my weekend mugs are prepped for anything Mother Nature wants to send my way. One of my favorite “upgrades” to my afternoon hot cocoa (or coffee), is a splash of Jackson Morgan Peppermint Mocha in it. Seriously, it’s the easiest and tastiest way to adult-up your mid-day pick-me-up. There are other fab favors too, like brown sugar cinnamon and sea salt caramel to name a couple of the 7 in their line of crème liqueurs.
But when it’s peeking into Spring, like right now (which Texas has for a glorious minute, and then we’re full-blast hell zone temperatures), it’s go-time to put your milkshake house in order. Stock the kitchen with these staples and you’ll be set for Thirsty Thursdays, and all the other days that end in “y.” My recipe for THE best Chocolate Mint milkshake just happens to include all of the below. 😉
Put everything in the blender EXCEPT the whipped cream and mix completely. Pour into your glass and top with whipped cream. Cheers!
It’s not magic. First you’ll need to chill your glass in the freezer for a few minutes. Take it out and turn the glass upside down. Pour Magic Shell on the edges. Sprinkle the sprinkles on and let firm up. It only takes a few seconds.
It’s a fun touch! But I promise that the milkshake is just as delicious without it.
Sip, sip, hooray!