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in the kitchen with: spike mendelsohn’s milkshake

by Kristina Gill

We thought that in the height of the July heat, to accompany your outdoor parties, you might like a very cold treat.  To satisfy that craving, favorite has offered us a recipe for an Almond Joy milkshake.  (Well, for you non-Americans, an Almond Joy is a Bounty with one whole almond in it, and for the Americans in the crowd, a Bounty is a Mounds!  Ah how intriguing is international candy bar language!)  If you decide to try this milkshake, and you should, you will be pleasantly surprised that the only other way you could make something that tastes this close to an Almond Joy is to actually grind up an Almond Joy.  It’s that good!!  And what memories of childhood it brought back for me!  For the vegan and lactose intolerant, please share your adjustments with us, so that everyone can enjoy the fun!  For more great shake ideas and burgers and fries, Spike also just released a fantastic book called , which I personally think is fantastic!  –

About Chef Spike: Spike Mendelsohn was a fan favorite on the fourth season of Top Chef and opened in Washington, D.C., in 2008. Chef Spike is currently working on two new television shows: Original Recipe, set to air in Fall 2011, and Spike: Unseasoned, to show viewers the everyday fun and ups and downs of working in a family business. Chef Spike also has a series of webisodes “By the Book, Off the Hook”, currently on Food2 website for the Food Network. Before opening Good Stuff Eatery, Chef Spike worked as a chef de cuisine at Mai House in New York City, which received two stars from Frank Bruni and was listed as one of the ten best restaurants by the New York Times in 2008. A graduate of The Culinary Institute of America, Chef Spike has also worked at top restaurants including Bouchon in Napa Valley, Les Crayeres in France, and Le Cirque in New York. Good Stuff Eatery will soon franchise in D.C. and other cities across the country and fans of great food can also look for an Italian eatery called from Chef Spike and his family later this summer. The menu will feature chef crafted New York style pizza, homemade Italian sodas and gelato among other highly anticipated items.

CLICK HERE for the full recipe (and more about why Spike chose this recipe) after the jump!


.    1 cup milk
.    1/2 cup cream of coconut (coco lopez)
.    1/2 cup coconut flakes
.    2 cups creamy chocolate ice cream
.    1/2 cup crushed almonds

How to make it:

In a food processor put 1/2 cup almonds. process till finely chopped and set aside.

In a blender, pour milk, coconut cream, 1/4 cup of the ground almonds, coconut flakes,  ice cream.

Mix for 5 minutes.

Pour in large glasses and top with a spoonful or two of crushed almonds.

Why Spike chose this recipe:

Almond Joy was my dad’s favorite chocolate bar and so I grew up with it. Every time he’d break off a chunk or give me a bite it was a real treat for me. The whole concept of our restaurants is about All American comfort food and a feeling of nostalgia and for me, Almond Joy brings back great memories…I had to make it into a delicious shake so everyone can enjoy!

Portrait of Spike by ; Recipe images by red, white, blue napkin IKEA, periwinkle French fries dish Gustavsberg, ketchup dish Sabon, ice cream in a chocolate dipping bowl, coconut and almonds in white salt dishes all by mud australia.

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