Earlier this month I was reading an article on some of the unusual offerings from the concessions at the Joe Riley Jr. stadium where the Charleston Riverdogs play and was so intriuged to make my own beer milkshakes. The food and bev director John Schumacher even offered up their recipe in the article, and I immediately thought of ways to add my own twists to it, or new flavors I could try because hello, milkshakes.

 

I really want to get down to a Riverdogs game soon for a weekend away with Patrick and try their version. But for now, tweaking their recipe, are my versions of a vanilla and a chocolate beer milkshake:

Samuel Smith Chocolate Stout Beer Milkshake

Ingredients

  • 7-ish ounces of Samuel Smith organic chocolate lager
  • 1 tablespoon chocolate syrup
  • 3 tablespoons dried milk powder (find it near the coffee creamers in the grocery store)
  • 7-8 scoops plain chocolate ice cream, softened
  • 1 scoop ice cream for garnish

Directions

  1. Put all ingredients  except garnish scoop in a blender. Pulse a few times until blended. Do not overmix.

 

Westbrook Vanilla Tree Dubbel Beer Milkshake

Ingredients

  • 7-ish ounces of Westbrook Vanilla Tree Dubbel
  • 1 tablespoon real vanilla extract
  • 3 tablespoons dried milk powder (find it near the coffee creamers in the grocery store)
  • 7-8 scoops plain French vanilla ice cream, softened
  • 1 scoop ice cream for garnish

Directions

  1. Put all ingredients  except garnish scoop in a blender. Pulse a few times until blended. Do not overmix.

I made the chocolate Friday night and the vanilla Sunday night. Both Patrick and I tried them both and while I preferred the chocolate, he preferred the vanilla. Thanks to Green’s on Assembly for checking on your Vanilla Dubbel supply for me and Twittering it back!