On today’s Chef’s Quick Tip, Gabriel Armentano from RHK shows Tina Redwine how to impress your family and guests with amazing milkshakes.

INGREDIENTS: (with ice cream)
- 2 oz. peanut butter
- 1.5 oz. simple syrup or 1 oz. cane sugar
- 4 oz. (or two big scoops) of vanilla ice cream
- 8-9 1x1 ice cubes

INGREDIENTS: (without ice cream)
- 2 oz. peanut butter
- 1.5 oz. simple syrup or 1 oz. cane sugar
- 1.5 oz. heavy cream
- ¾ oz. vanilla syrup
- 8-9 1x1 ice cubes

Chocolate syrup, caramel syrup, whipped cream, fluffernutter, Reese’s pieces, Reese’s peanut butter cups, Reese’s chocolate/peanut butter covered pretzels, Klondike bar

Drizzle the chocolate syrup on a plate, and on spread fluffernutter along the outer rim of the glass.  Drizzle the inside of the rim with the chocolate syrup.  Press Reese’s pieces into the fluff along the rim.

Place the vanilla ice cream, peanut butter, syrup/cane sugar and ice cubes in a blender (or heavy cream, peanut butter, syrup, sugar and ice if not using ice cream) and mix until blended.  Fill the glass 4/5 of the way full of the ice cream, and then fill the glass with whipped cream.

Place the Klondike sandwich upright, and rest on top of the whipped cream rim. Fill the remaining space next to the Klondike bar with whipped cream. Apply three chocolate peanut butter pretzels into the side of whip. Sprinkle Reese’s pieces over shake/plate.

Lastly, apply chocolate and caramel syrup drizzle over all.