Real California Mojito Milkshake Shooters


These tasty little shooters  use rum, milk, cream, lime juice, sugar, vanilla and mint.

Recipe By: Chef Bryn Robson
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 1 cup Real California heavy cream
    • 2 3/4 cups Real California whole milk, divided
    • 1/3 cup egg yolks (about 6)
    • 1/2 cup sugar
    • 1/8 teaspoon salt
    • 2 1/2 tablespoons fresh lime juice
    • 1/4 teaspoon rum extract
    • 1/4 teaspoon vanilla extract
    • 4 large mint leaves


Simmer cream, 3/4 cup milk, and half the lime zest in a medium saucepan until mixture is reduced to 1 1/3 cups; set aside.

Whisk egg yolks and sugar together in a large bowl until pale; slowly whisk in hot cream mixture. Pour back into saucepan and cook over low heat, stirring constantly, until mixture coats the back of a spoon. Add salt and cool over an ice bath.

Puree remaining lime zest, lime juice, extracts and mint leaves in a blender; stir into cooled cream mixture.

Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions.

To prepare 8 milkshake shots at a time, blend 1/2 cup ice cream with 1/2 cup milk. Pour into 8 shot glasses and garnish with mint sprigs.

Recipe by Chef Bryn Robson, Cortez Restaurant, San Francisco, CA on behalf of the California Milk Advisory Board

Additional Notes

Grated zest from 1 lime, divided
Tiny mint sprigs or leaves (garnish)
Recipes From - The Gourmet Food And Cooking Resource