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.

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.