For NON-BOOZY Milkshake - 1/2 Cup Milk (SEE NOTES)
Optional Garnishes: Graham Crackers, Lime Zest, Homemade Whipped Cream
Optional for Coconut Lime Milkshake - 1 TBS Coconut Rum (Malibu) (SEE NOTES)
For the Rim: Place the sweetened condensed milk in a small, shallow dish dish. Place the crushed graham crackers in a second small, shallow dish. Dip the rim of each glass into the condensed milk, twirling to coat. Then, dip the rim into the crushed crackers to evenly coat. Transfer the glasses to the freezer until ready to serve.
For the Milkshake: Place all the ingredients for the milkshake into a high-powered blender. Process until well blended, but still thick, about 30 seconds to 1 minute.
Serve: Divide the milkshakes between the prepared glasses. Top with whipped cream and sprinkle with lime zest and crushed graham crackers. Enjoy!
Recipe Yield: approximately 3 1/2 Cups
If you want to make this milkshake NON boozy, increase the amount of lime juice to 1/4 of a cup. Eliminate ALL of the alcohol and substitute 1/2 cup of milk. Follow recipe as instructed.
For a milkshake with a stronger key lime flavor, add 1/2 to 1 teaspoon lime zest!
If you are a fan of coconut, these lime shakes taste really delicious with the addition of coconut rum (Malibu) and a toasted coconut garnish!
If you want a strong key lime flavor, increase the amount of key lime juice in the shake to 1/4 of a cup and swap out the tequila for more lime vodka.
I found exactly 1 ½ full sheets of graham crackers to be the perfect amount to give the shake a pie crust taste without being over whelming. However, if the crust is your favorite part of the pie, you can certainly add more crushed graham crackers to your shake!
You can transfer the milkshake to an ice cream container and keep these milkshakes in the freezer for up to 2 months. I have been making these shakes for the past few months, tripling the amount and keeping them in the freezer to have on hand when I need a boozy little treat at the end of the day. It’s the best idea ever, and I strongly suggest you follow my lead!
Homemade Whipped Cream:8 ounces Heavy Whipping Cream1 tsp Granulated Sugar1/2 tsp Vanilla ExtractAdd the cream, sugar and vanilla to a medium sized mixing bowl. Use a handheld mixer to beat until stiff peaks form. Cover and store in the refrigerator until ready to use.Nutritional Information does not include rim or optional garnishes!