NATIONAL VANILLA MILKSHAKE DAY IS JUNE 20
You may remember last month I partnered with Atlantic Superstore for the Atlantic Superstore 2018 #TasteTheNewNext Canadian Food Trends program. Well, the second Atlantic Superstore trend is “Occasional Indulgence” and I’m celebrating #nationalvanillamilkshakeday by combining two of my favourite things – ice cream and breakfast. I mean, let’s get real there’s no rule book here, and this “breakfast” milkshake is all about having fun.
MAPLE CANDIED BACON
I may not win the popular vote here, but when it comes to indulgence? I’m a fan. I love chips, cookies, butter tarts, milk chocolate, cake, bacon – basically anything sweet or salty or both. I try to watch it, and not over do it, but if you put a piece of maple candied bacon and a bowl of salad in front of me, you can probably guess which one I’d choose. And besides, how could you say no to maple candied bacon?!
“BREAKFAST” MILKSHAKE RECIPE
6 strips bacon
3 tablespoons + ½ teaspoon maple syrup
2 cups vanilla ice cream
½ cup milk
½ teaspoon vanilla extract
3 teaspoons sugar
1 teaspoon ground cinnamon
12 pieces cinnamon toast cereal
10 chocolate covered coffee beans
4 mini waffles
2 fried egg gummy candies
Whipped cream for garnish
Pre-heat oven to 400º.
Line a baking sheet with parchment paper. Lay bacon strips on sheet, drizzle evenly with 3 tablespoons maple syrup, and bake 20-25 minutes, or until crispy, turning once. Set aside two strips for the milkshakes and reserve the remaining four strips for another use.
Mix sugar and cinnamon in a small bowl until well combined.
Add ice cream, milk, and vanilla extract to blender. Process 1-2 minutes or until thick and creamy.
Coat rims of two milkshake glasses with ½ teaspoon maple syrup then dip in cinnamon sugar to coat. Evenly pour vanilla milkshake between two glasses and serve garnished with whipped cream, candied bacon strips, cinnamon toast cereal, chocolate covered coffee beans, mini waffles, and fried egg gummy candies.
Disclosure : This post is sponsored by Loblaw and I have received financial compensation and ingredients for the recipe I’ve created. That being said, all views and opinions are my own, and I will never endorse anything that I don’t use or love.