When I bought the ingredients for the green mint milk I that I mentioned in my Corned Beef and Cabbage post, I realized I could make something else I love… the McDonald’s Shamrock Shake!  Now that there is still sunlight when I get out of work , I was able to take some photo so that I could share this recipe with you.  I like that you can control the mint taste because sometimes at McDonald’s I can’t taste the mint at all in their shakes.

Here is my most important tip:  You need mint extract and not peppermint extract.  If you have peppermint, maybe we can make some candy cane milkshakes near Christmas or you can make these cookies right here from last year’s 12 Day of Christmas Cookies.

Also, if you want to make the green mint milk to go with your St. Patrick’s Day dinner tomorrow, here is what you need to do.   First, take the milk and add in a small about of green dye and mint extract (about 4 drops of green food coloring and 1/8 tsp. mint extract for  about 16 oz. will make about two serving so divide or multiply as needed.)

For the shamrock shake pictured and referenced in the recipe below, I made it with Eddy’s/Dreyer’s Slow Churned Light Vanilla and skim milk.  I also didn’t have liquid food coloring so I put about 2 toothpicks of the gel food coloring in (use a small amount at first and then add additional if you need it.)