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Mojito Milkshake Shots

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Cool off with a refreshing twist on the mojito by Chef Bryn Robson of Cortez Restaurant in San Francisco.
By Bryn Robson Recipes

The refreshing qualities of the mojito paired with cold ice cream make for a great way to bring life to your beverage menu.


3 cups Berkeley Farms heavy cream

8 1/3 cups Berkeley Farms whole milk 

1 cup egg yolks (about 16)

1 1/2 cups sugar

1/2 teaspoon salt

2/3 cup light rum

1/2 cup freshly squeezed lime juice

12 large mint leaves

1/2 teaspoon vanilla

Mint sprigs for garnish


1. In large saucepan, simmer cream, 2 1/3 cups of the milk and half of the lime zest until reduced to about 4 cups. Whisk egg yolks and sugar until pale; gradually whisk in hot cream mixture.

2. Pour back into saucepan; cook over low heat, stirring constantly, until mixture coats the back of a spoon.

3. Add salt; cool over an ice bath. In blender, purée remaining lime zest, rum, lime juice, mint and vanilla; add to cooled cream mixture.

4. Freeze in ice cream maker according to manufacturer’s directions. Store in freezer.

5. For each serving, to order, blend a 2-ounce scoop ice cream with 1/4 cup milk; pour into a shot glass. Garnish with a small sprig of mint.

Yields 24 servings