Sweet Potato Milkshakes with Burnt Marshmallow Topping

Top Chef is pretty much my favorite tv show (save for Top Chef DC - it was a hugely disapointing season).  As I've said in previous posts, my best friend Emilie and I love going to eat at (stalking) cheftestants restaurants, and one of our favorites is FLiP Burger Boutique, which is owned by Season 4's Richard Blais (sidenote:  I am so embarrassingly excited about Top Chef All-Stars).  The concept is gourmet burgers, which are awesomely creative and delicious, but the real stand-outs are the liquid Nitrogen milkshakes.  They are all super-fun flavors, but my favorite is the Nutella with burnt marshmallow topping.  Reee-diculously good.  I have tried sips of some of the other flavors, but I always come back to the Nutella. 

So when I made the sweet potato ice cream, I was inspired to add some marshmallows to the top and torch them.  For one thing, I always like to torch things in the kitchen - so fun!  Also, burnt marshmallow is one of the greatest things ever created.  Since sweet potatoes are often paired with marshmallows, I thought it would be a great flavor for a milkshake.  Annnd of course I was right.  So so good.  Joey, who said "blech" when I told him I was making sweet potato ice cream, even enjoyed the milkshake.  I was having a little bit of a rough day when I made these, so I added a splash of bourbon, but they certainly don't neeeeed it.  Overall, a super fun and festive milkshake!

Sweet Potato Milkshake with Burnt Marshmallow Topping
Pink Parsley Original
makes 2 milkshakes

• 3/4 cup sweet potato ice cream, slightly softened
• 3/4 cup milk
• 1/4 cup bourbon or  splash of vanilla extract
• 1/4 tsp cinnamon
• mini  marhmallows

In a blender, combine the ice cream, milk, bourbon, and cinnamon.  Blend until smooth and thick, and divide between 2 small glasses.  Add a layer of mini marshmallows on top, and using a kitchen torch, burn them and melt in spots.  Allow the marshmallow topping to cool slightly, and serve.