This ice-cold treat has a twist--and a tail--just right for quenching an explorer's thirst.
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Place the template on a cookie sheet and cover with wax paper.
To make the tail, melt the chocolate chips in a medium microwavable bowl until smooth, about 25 to 30 seconds. Stir in a pinch of cocoa powder to tint to an off white. Spoon the mixture into a plastic bag.
Snip a small corner from the bag and pipe the tail on the wax paper using the template as a guide. Sprinkle the top end with the yellow sprinkles. Make two tails. Place the cookie sheet in the refrigerator until set, about 5 minutes.
To make the shake, combine the ice cream, milk, and crushed ice in a blender. Process until smooth. Add more evaporated milk if necessary. Divide the mixture into two tall glasses. Carefully peel the tails from the wax paper and insert into the shake. Sprinkle the tops with some ground cloves.
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