Best Vanilla Bourbon Milkshakes With Spicy Chocolate Pretzel Rods Recipes

Vanilla Caramel Bourbon Milkshake image

Provided by Bobby Flay

Categories dessert

Time 45m

Yield 1 serving

Number Of Ingredients 10

4 ounces milk
Vanilla Bourbon Caramel Sauce, recipe follows
11 ounces premium vanilla ice cream
Freshly whipped cream, with bourbon (optional), for serving
1/2 cup heavy cream
1/2 vanilla bean, scraped
1 cup sugar
1/4 cup bourbon
2 tablespoons unsalted butter
Pinch of sea salt

Steps:

Combine the milk and 1/3 cup of the Vanilla Bourbon Caramel Sauce in a blender and blend until combined. Add the ice cream and blend until smooth.
Drizzle some of the remaining caramel sauce into a glass in a decorative pattern. Pour in the milkshake, top with a dollop of whipped cream, and drizzle with more caramel sauce.
Put the cream in a small saucepan, add the vanilla pod and seeds and bring to a simmer. Remove from the heat, cover and let steep while you make the caramel.
Combine the sugar and 1/4 cup cold water in a medium saucepan over medium-high heat; stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, 10 to 12 minutes.
Remove the vanilla pod from the cream and slowly whisk the warm cream and the bourbon into the caramel. Continue simmering the mixture until smooth, another 2 to 3 minutes. Remove from the heat and whisk in the butter and salt, whisking until smooth. Transfer to a bowl and let cool for 10 minutes.

Basic Vanilla Milkshake image

Provided by Bobby Flay

Categories beverage

Time 3m

Yield 1 serving

Number Of Ingredients 2

1/3 cup whole milk
10 ounces premium vanilla ice cream (about 1 3/4 cups, packed)

Steps:

In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

Vanilla-Bourbon Milkshakes with Spicy Chocolate Pretzel Rods image

Provided by Eddie Jackson

Categories beverage

Time 50m

Yield 4 milkshakes

Number Of Ingredients 13

5 ounces Mexican chocolate, chopped
1/2 teaspoon vegetable oil
4 pretzel rods
Cayenne pepper, for sprinkling
1 stick unsalted butter
1 cup packed light brown sugar
1/4 cup half-and-half
1 teaspoon pure vanilla extract
Kosher salt
2 quarts vanilla ice cream
1/2 to 1 cup bourbon (or use whiskey, vanilla vodka or rum)
1 tablespoon pure vanilla extract
Maldon salt

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.