August 20 2014
Written By
Josey Orr
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5 Milkshakes That Will Make You Drunk and Fat

The ice cream makes you fat and the bourbon takes the guilt away. It's a sick cycle, but who cares? 

Hot Fudge Bourbon Milkshake

Makes 2 big shakes


1 1/2 cups vanilla ice cream

1/2 cup milk

1 teaspoon vanilla extract

2 ounces bourbon

1/2 cup hot fudge + 2 tablespoons


At the bottom of each glass, add 2-3 tablespoons of hot fudge. In a blender, combine milk, ice cream, vanilla extract, bourbon and about 1/4 cup of hot fudge. Blend until smooth and creamy. Pour into glasses and top with whipped cream + a another tablespoon of hot fudge.

Biscoff Bourbon Milkshake

makes 2 shakes


1/2 cup heavy whipping cream pinch of cinnamon

1 cup skim milk

2 oz. Bourbon

1/4 cup biscoff spread (or cookie butter spread)

3 big scoops of vanilla ice cream

2 biscoff cookies, crushed & divided

Using an electric hand mixer, mix heavy whipping cream in a medium sized bowl until stiff peaks form. Cover bowl with plastic wrap and place in the fridge until ready. (Optional fill an icing bag with large star tip attached, put icing bag into fridge until ready.

Add milk, Biscoff spread, ice cream, and bourbon to a blender and blend until mixed thoroughly. Add half of the crushed cookies to the blender and blend for a few seconds.Divide milkshakes between two 10 oz cups and dollop or pipe the whipped cream on top. Add remaining crushed biscoff cookies to the top.

Pumpkin and Bourbon Shake

Makes 8 Shakes


4 1/2 cartons – 14 oz each – vanilla ice cream

2 cups canned pumpkin

1 cup milk

1/2 cup bourbon (can be omitted, if desired)

1/2 cup light brown sugar (packed)

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

fresh whipped cream


- blend a third of the ice cream, pumpkin, milk, and bourbon at a time in a blender until smooth, adding sugar and spices to the last batch. pour into a large bowl and stir to combine.

- ladle milkshake mixture into 8 tall glasses and top with whipped cream, if desired, and a dash of nutmeg on top.

Salted Caramel and Bourbon Milkshake

Serves 2


Caramel Sauce (you will have some leftover)

1 cup (250ml) pouring cream

60g butter

1 cup brown sugar

½ teaspoon salt

2 tablespoons bourbon (optional)


1 cup milk

1/3 cup cooled caramel sauce (or use your favourite recipe or a good quality store-bought version)

3 big scoops vanilla ice-cream, plus extra to serve


To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Add salt and bourbon and stir to combine. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Set aside and allow to cool.

For the milkshakes, place milk and caramel sauce in a blender and pulse to combined and frothy. Add ice cream and pulse until incorporated. Pour into serving glasses and top with another scoop of ice cream and a drizzle of caramel sauce.

Irish Coffee Milkshake

Makes 1 milkshake. 

Ingredients & Directions 

2 hefty scoops of your favorite coffee ice cream

2-4 tablespoons of milk

1/2 teaspoon instant espresso powder

1 ounce (or as much as you want) whiskey

whiskey caramel sauce (recipe below)

whipped cream to garnish

Begin by dissolving the espresso powder in the milk, add to a blender canister along with the ice cream, whiskey, and a generous drizzle of caramel sauce. Blend it up! Drizzle the inside of your glass with more caramel, pour in the shake, top with whipped cream and more caramel if desired. Cheers!

Whiskey Caramel Sauce:

adapted from THIS recipe.

1/2 cup sugar

1/4 cup water

1 Tablespoon golden syrup (or corn syrup)

2 Tablespoons unsalted butter

2/3 cup heavy cream

1 ounce whiskey

1/4 teaspoon salt

In a medium saucepan combine the sugar, water, and golden syrup, gently combine. Heat over medium-high until the mixture becomes a syrup and comes to a boil. Continue to boil until the syrup becomes a deep golden, brown caramel color–as dark as you dare before it burns. Remove from heat and quickly whisk in the butter, cream, and salt, until smooth. Return to heat if needed to create a smooth sauce. Whisk in the whiskey to combine. Pour into a heatproof jar and cool. Can be stored, covered, in the refrigerator for a week.


Recipes via BuzzFeed

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