INGREDIENTS
- 3 tbsp caster sugar(2 for syrup and 1 for compote)
- 2 tbsp water
- 2 butternut snap biscuits
- ½ cup strawberries, frozen or fresh
- 2 tbsp caramel topping
- 100ml coconut milk
- 100ml milk
- 2 scoops vanilla ice-cream
DIRECTIONS
Sugar Syrup
- Place the 2 tbsp sugar and water into a pot on medium heat until sugar dissolves, let cool and place onto a small plate.
Biscuit Crumbs
- Place the biscuits in your KAMBROOK food processor and process until biscuits resemble fine breadcrumbs.
- Place the biscuit crumbs onto a small plate.
Strawberry Compote
- Place your strawberries into a pot with 1 tbsp sugar and set on a low heat until the strawberries are soft and the sugar is slightly thick.
- Allow to cool.
Assembly
- Dip the rim of your glass into the sugar syrup and them the biscuit crumbs so that the rim is covered.
- Spoon strawberry compote in the biscuit rimmed glass.
- Place the caramel topping, milk, coconut milk and vanilla ice-cream into the large personal blending bottle; securely attach the removable wave blade holder to the bottle.
- Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15 seconds or until smooth.
- Remove the blade base and pour the milkshake into the pre-prepared glass.