Bourbon Chocolate Milkshakes Recipes

BOURBON MILK

Steps:

• To a cocktail shaker filled with ice, add the almond milk, bourbon, simple syrup, vanilla and salt. Shake vigorously for 30 seconds. Strain into 4 small juice glasses or shot glasses. Serve with dessert.

SALTED BOURBON CARAMEL MILKSHAKE

Steps:

• Pour 1/3 cup water and the bourbon into a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar.
• Once the sugar turns a rich, deep brown, remove the pan from the heat and carefully pour in the cream, taking care as it will splatter a little. Add the butter, salt, and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce-this makes it shiny and rich.
• Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Combine the ice cream, milk, and the remaining caramel sauce in a blender, reserving a little of the caramel for the topping. Blend until smooth and pour into the glasses. Top each with a little whipped cream, a pinch of sea salt, and a drizzle of the reserved salted caramel sauce.

BOURBON STREET MILKSHAKE

Steps:

• Measure ice cream and keep in freezer until ready to mix. Combine other ingredients in a blender or milkshake canister. Blend at medium speed until smooth and the hazelnut spread is all incorporated. Add ice cream and blend until creamy. Pour into a chilled sundae glass.

BOURBON CHOCOLATE MILKSHAKES

Steps:

• Combine everything in a blender, and blend for 30-45 seconds until smooth.
• Serve immediately.

VANILLA-BOURBON MILKSHAKES WITH SPICY CHOCOLATE PRETZEL RODS

Steps:

• Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. Make the pretzels: Put the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Let cool until thick but still pourable, then pour into a short, narrow glass and mix in the vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the baking sheet and sprinkle with cayenne. Refrigerate until set, at least 20 minutes.
• Make the caramel sauce: Melt the butter with the brown sugar in a small saucepan over medium-high heat and cook, whisking, until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cook until thickened, about 3 minutes. Season with kosher salt and let cool.
• Make the milkshakes: Combine the ice cream, 1/2 cup bourbon, the vanilla and a sprinkle of Maldon salt in a blender. Blend until smooth, adding up to ½ cup more bourbon if desired.
• Pour into the chilled glasses. Drizzle with the caramel sauce, sprinkle with more Maldon salt and garnish with the pretzel rods.

VANILLA-BOURBON MILKSHAKES WITH SPICY CHOCOLATE-DIPPED PRETZEL RODS

Steps:

• For the pretzel rods: Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. In a short, very narrow glass or tumbler, stir together the chocolate and vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the prepared baking sheet and sprinkle with cayenne. Place in the refrigerator until set, at least 20 minutes.
• For the caramel sauce: Melt the brown sugar and butter in a small saucepan over medium-high heat, whisking until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cool until thickened, 3 minutes. Season with some salt and let cool.
• For the milkshakes: In the bowl of a blender, combine the ice cream, bourbon, vanilla and a sprinkle of Maldon salt. Blend until smooth and frothy, adding milk if necessary to thin. Pour into the chilled glasses.
• Drizzle each milkshake with the caramel sauce, sprinkle with some Maldon, and garnish with a pretzel rod. Serve immediately.

BOURBON CHOCOLATE PUMPKIN LATTE

Steps:

• Place the first 5 ingredients in a large saucepan. Cook and stir over medium heat until heated through. Remove from heat; stir in hot espresso and bourbon. Pour into warm mugs. If desired, top with whipped cream and additional pie spice.