I love Guinness. I’m not exaggerating. It’s true love.
This summer I’ll travel with my husband and two daughters to Ireland. Mike and I were there 8 years ago (sans children) and had a fantastic trip, from Temple Bar to Connemara. We went to the Guinness Storehouse in Dublin and it felt like home.
I love drinking Guinness in an Irish pub. Except for that one time when I was seated next to a drunk who talked my ear off. I understood 5% of the words coming out of his mouth. That was actually amusing. Less amusing were the silent but deadly emissions he let go, and for some reason I felt the need to sit there smiling and nodding and pretending that he wasn’t farting the whole time. I think I’ll skip that experience on this next trip.
In light of our upcoming trip, as well as the fact that we’re a few weeks away from St. Patrick’s Day, I’ve decided it’s time to resurrect the Guinness milkshake.
Guy Fieri’s recipe blends Guinness and chocolate ice cream and then garnishes with chocolate and cookies.
Obviously, he knows nothing.
Blend Guinness with vanilla ice cream and add a dash of Bailey’s. Okay, a few dashes. Crème de menthe is optional.
A Guinness float is an option too, though I find floats unruly. Do I drink it or eat it? Spoon or straw? And don’t say both, because that’s just too much for me to handle. I’ll stick with the blender.
If you have your own recipe that somehow involves Guinness, that liquid love of my life, I’d love to hear about it.
All in the name of research, of course.
Sláinte! (That means “Cheers!” and you can click on the word to hear the correct pronunciation.)