Best Spicy Chocolate Milkshakes Recipes

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.

Spicy Chocolate Milkshakes image

Provided by Giada De Laurentiis

Categories dessert

Time 12m

Yield 6 servings

Number Of Ingredients 5

1 quart chocolate ice cream or gelato, softened
2 1/2 cups whole milk
1/4 to 3/4 teaspoon ground cayenne pepper*
6 strawberries
Special equipment: 6 (8-ounce) milkshake glasses

Steps:

Place the milkshake glasses in the freezer for 10 minutes.
In a 6-cup capacity blender, combine the chocolate ice cream, milk and cayenne pepper.
Blend for 15 to 20 seconds until smooth.
To serve, divide the milkshake mixture between the frosted glasses. Cut a slit into each of the strawberries and place on the rim of each glass.
*Cook's Note: Start with 1/4 teaspoon of the cayenne pepper and increase by 1/4 teaspoon increments until the desired spiciness is reached.

Vanilla-Bourbon Milkshakes with Spicy Chocolate-Dipped Pretzel Rods image

Provided by Eddie Jackson

Categories dessert

Time 50m

Yield 4 servings

Number Of Ingredients 14

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)
1 cup light brown sugar
1 stick unsalted butter
1/4 cup half and half
1 teaspoon vanilla extract
Salt
2 quarts vanilla ice cream
1 cup bourbon, whiskey, vanilla vodka or rum
1 tablespoon vanilla extract
Maldon salt
Milk, as necessary

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.