Vanilla Bourbon Milkshake with Spicy Chocolate-Dipped: There’s still a couple weeks of warm weather left and what better way to soak up the sun than with a frosty milkshake, at home. But what makes a good milkshake and how can someone at home recreate something as thick and delicious as they’d get at a restaurant?
At the recent Atlantic City Food and Wine Festival, I had what I thought was the best milkshake from Bill’s Bar & Burger — a simple cookies and cream concoction. I had to find out their secret to a successful milkshake. I caught up with the creator, Brett Reichler, Corporate Executive Chef for BR Guest Hospitality, several weeks later for the answer.
According to Chef Reichler, there’s no such thing as a bad milkshake. “It’s a pretty personal thing — a person may like a thicker shake over a thinner, or vice versa,” he said. “I prefer a cookies and cream milkshake on the thicker side.” While his first choice is simple, he’s created everything from classic chocolate and vanilla milkshakes to popular flavors like the Apple Pie, Cheesecake, Strawberry and a Campfire Milkshake with toasted marshmallow on top.
“If you don’t own a blender, you can also use a stick-blender, which works just as effectively,” he added. “If you don’t have either one of those, grab a stainless steel bowl and a whisk, you should never deny yourself a milkshake because you don’t have a blender.”
How to make Vanilla Bourbon Milkshake
- 5 ounces Mexican chocolate, melted and cooled to a thick but pourable consistency
- 1/2 teaspoon vegetable oil
- 4 pretzel rods
- Cayenne pepper, for sprinkling (optional)
For the pretzel rods (Vanilla Bourbon Milkshake)
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.
- 1 cup light brown sugar
- 1 stick unsalted butter
- 1/4 cup half and half
- 1 teaspoon vanilla extract
For the caramel sauce (Vanilla Bourbon Milkshake)
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.
- 2 quarts vanilla ice cream
- 1 cup bourbon,
- 1 tablespoon vanilla extract
- Maldon salt
- Milk, as necessary
For the milkshakes (Vanilla Bourbon Milkshake)
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.
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