This time last week, I was in Hershey, Pennsylvania, aka “The Sweetest Place on Earth.” It was certainly one of my more enjoyable work trips (we stayed at the beautiful Hotel Hershey where they give you a chocolate bar at check-in and the shampoo and conditioner are chocolate-scented!), but not having any downtime to check out any of the local attractions was rather disappointing. Still, despite being glued to my work, I did as Hersheyans do and consumed more than my fair share of chocolate, namely my favorite York Peppermint Patties.
Having never given York patties much thought (not beyond “Oh my goodness, delicious!” anyway), I had no idea they were a Hershey product. It wasn’t until my first of many trips to the hotel gift shop where I spotted a giant York display (should have taken a picture), that the affiliation became known to me. And just like that, armed with my new discovery, it seemed entirely appropriate to buy and eat a near dozen of them.
At the time, I told myself I was making a when-in-Hershey exception. “No more chocolate in DC,” I said. But then I got home, and they were buy-one-get-one in the Safeway checkout line, and well, you’ve seen the picture, so you know the rest. Follow along to see how I fashioned my favorite Hershey treat into a delicious and refreshing milkshake.
To make just one milkshake, you’ll need: at least 4 scoops of vanilla ice cream (more if you like yours thick), ½ cup milk, 2 tablespoons chocolate syrup (I used Hershey’s for obvious reasons), one standard-sized York Peppermint Pattie, mini ones for garnishing, and whipped cream for topping.
Start by throwing the ice cream, milk, chocolate syrup and York Peppermint Pattie (I know pattie looks weird spelled like that and singular, but that’s the official name) in a blender and blend until smooth. The chocolate won’t fully blend of dissolve, and that’s ok. Makes for more interesting drinking.
Think of it as chocolate pulp. It was my favorite part.
At 4 scoops of ice cream, this isn’t a thick milkshake, so if you find you want a little more substance, add more ice cream and chocolate syrup as you see fit.
Top with whipped cream and add little bits of the mini York patties for looks. Finally, stick a straw in it, or your mouth if you don’t mind a major whipped-cream mustache, and enjoy!
This was so good that it made breaking my no-more-chocolate vow totally worth it. My one regret is that I didn’t squirt any Hershey syrup over the whipped cream. I mean, it was right there, but going without was probably for the better.
This one’s dedicated to Milton S. Hershey, confectioner, philanthropist and the man responsible for making chocolate available to the masses. I learned that from watching the documentary playing on loop at the hotel. Until Hershey, chocolate was a luxury that only the wealthy could afford. Thanks for making all of our lives so much richer, Milt!
- vanilla ice cream, at least four scoops
- ½ cup milk
- 1 York Peppermint Pattie
- 2 tablespoons chocolate syrup
- whipped topping, optional
- mini York Peppermint Patties for garnishing, optional
- Combine ice cream, milk, York Peppermint Pattie and chocolate syrup in a blender.
- Blend until smooth.
- Pour into glass and top with whipped cream and a few mini York Peppermint Patties for fun.