You know what I love, love, love about Summer: the total carefree vibe that sets in. It's in the way that we spend more time outside and watch as hazy days turn into pink skies and magical sunsets. We sip on iced coffee and indulge in ice cream sundaes and campfire marshmallow gooeyness. It's throwing on a sundress or a loose, comfortable tee over sun-kissed skin and wearing just a touch of makeup, with flirty lashes and glossy lips. Weekends are made for lingering — by the pool, with a good book, or next to our closest friends, laughing, reminiscing, and otherwise enjoying life. Seriously, it's the best, right?
As for the shake itself . . . it's a combination of coffee plus salted caramel plus (pink!) marshmallow, which equals an over-the-top amazing treat. The base of it is a cross between a caramel sauce and a simple syrup that uses coffee instead of water. The caramel recipe itself will fill a 4-ounce jar, so you will have enough to make shakes for the rest of the Summer or to share with your girls — which I highly recommend doing! It's too good not to!
Café au Lait Salted Vanilla Caramel Shakes With Marshmallow Topping
1 cup sugar
1/4 cup brewed coffee
3/4 cup canned coconut milk (or heavy cream, if you prefer)
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon sea salt
1/4-1/2 cup salted caramel sauce (depending on how sweet you want your shake to be)
1 pint vanilla bean (or coffee!) ice cream
1/2 cup canned coconut, almond, or cow's milk
Marshmallow creme (aka "Fluff") plus one drop red food coloring
Jet-Puffed Ice Cream Cone Mallow Bites, for garnish
- To make the caramel sauce: Combine the sugar and coffee in a saucepan set over medium-low heat and cook until the sugar dissolves and the mixture begins to bubble. Increase the heat, bringing the mixture to a boil. Continue to boil for approximately 5 minutes, until the sauce has started to thicken and is a dark amber color (this is hard to tell with the coffee, but essentially it should look darker than when you started).
- Remove from the heat and whisk in the milk, butter, vanilla extract, and sea salt. Allow to cool for at least an hour (the sauce will continue to thicken). Store in a glass jar for up to two weeks.
- To make the milkshake: Place the caramel sauce, ice cream, and milk in a blender and pulse until smooth.
- Divide between highball glasses, top with a drizzle of the marshmallow creme and Ice Cream Cone Mallow Bites, and serve immediately.