Bourbon Salted Caramel Milkshake
Milkshakes are my favorite treats in the Summer time, yet all year round, I find myself *occasionally* giving in to my sweet tooth desires. They're delicious, portable and beyondddd satisfying. Imagine my excitement when I came across Lindsay's Bourbon Salted Caramel Milkshake recipe. This milkshake contains so many delightful flavors- from Bourbon to Vanilla Ice Cream to Caramel. For twenty-four years, I've only had virgin milkshakes, so this wasn't a combination that has ever crossed my mind.
It's the perfect adult milkshake, however if you do have a child/children or simply want something without the punch 👊🏾 - you have the option of removing the Bourbon completely and enjoying a simple, but just as delicious Salted Caramel Milkshake... either way- go for it, drink responsibly, enjoy, prepare your taste buds for a cool, creamy, rich experience and- Happy Holidaysss!!! 🍂🍂🍂🍂🍂
Here's what you'll need:
For the Caramel:
1 cup of granulated sugar
1 tablespoon of corn syrup
Pinch of cream tartar
1/4 cup of water
2/3 cup of heavy cream
1 tablespoon of unsalted butter
1 1/2 tablespoons of bourbon
1/4 teaspoon of vanilla bean paste or 1/2 teaspoon of vanilla extract
1/4 teaspoon of fine sea salt
For the Milkshakes:
16 ounces of vanilla ice cream
1/3 cup of bourbon caramel sauce, plus more for garnish
1/3 cup of milk, more or less as needed
2 tablespoons of bourbon
Whipped cream, for serving, optional
Ready? Set. Go!
For The Caramel:
1. Combine sugar, corn syrup, cream of tartar, and water in a medium bowl or saucepan
2. Gently stir over medium-high heat until sugar is dissolved
brushing down any stray sugar crystals on the sides of the pan with a wet pastry brush
3. Bring to a boil and cook, without stirring
Until sugar turns a light amber brown, swirling the pan as needed to ensure even coloring
This should take about 10 minutes
Watch it carefully, as the caramel can go from perfectly brown to burnt in a matter of seconds
4. Remove from heat and add cream and butter, whisking vigorously until smooth
5. Whisk in bourbon, vanilla, and sea salt
6. Let cool to room temperature, then transfer to a jar or storage container and refrigerate until ready to use
For The Milkshakes:
1. Scoop ice cream into the canister of a blender
You can put the canister right on the scale, zero it out, allowing her to measure the precise amount of ice cream
2. Add caramel sauce, milk, and bourbon
3. Blend on medium-low speed until smooth
4. Add more milk as needed to achieve desired consistency
Time To Serve:
1. Gently warm some of the remaining caramel sauce
If you have a plastic squeeze bottle that will work best
2. Using a quick wrist-flicking motion, drizzle the caramel in an abstract pattern on the inside of chilled glasses
3. Divide milkshake among glasses
4. Top with a dollop of whipped cream and more caramel, as desired
5. Enjoy :)
If you are NOT the LEGAL DRINKING AGE, please DO NOT drink!
Side Notes from Lindsay:
1. When doing the swirl inside of the glasses.. Chill the glasses and slightly warm the caramel
DON'T make it too hot- you want it to flow
2. Practice on a few glasses and remember that in this case,
Speed is actually key.. DON'T overthink it
3. The caramel will keep in the refrigerator for up to1 Month
Source(s)
Lindsay. "Bourbon Salted Caramel Milkshakes." Love and Olive Oil, 7 July 2014, https://www.loveandoliveoil.com/2014/07/bourbon-salted-caramel-milkshake.html
"Legal Drinking Age." Wikipedia, Wikimedia Foundation, 8 June 2021, https://en.wikipedia.org/wiki/Legal_drinking_age
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