The Bourbon Chocolate Milkshake is a thick, boozy dessert that makes you feel eight years old and entirely grown up at the same time. This Bourbon Chocolate Milkshake recipe is vanilla ice cream, chocolate syrup, milk and a good pour of bourbon, blended into something indecent.
It serves two and takes five minutes. Be warned, it goes down very easily.
2
serving5
minutesBourbon, vanilla ice cream, milk and chocolate syrup, blended until thick. Rich, creamy and indulgent.
Ingredients
90 ml (3 oz) bourbon
4 big scoops vanilla ice cream
120 ml (4 oz) whole milk
45 ml (1½ oz) chocolate syrup
Whipped cream and grated chocolate, to garnish
Method
- Add the ice cream, milk, bourbon and chocolate syrup to a blender.
- Blend until smooth and thick, about 20 seconds.
- Pour into two chilled glasses.
- Top with whipped cream and grated chocolate.
Thomas’s tip
- Use really good ice cream. The cheap stuff is full of air and makes a thin milkshake.
What does a Bourbon Chocolate Milkshake taste like?
Rich chocolate and creamy vanilla up front, with bourbon caramel and oak behind. It’s thick, sweet and silky, like a grown-up sundae.
Tips for a better Bourbon Chocolate Milkshake
Freeze the glasses first for a cold, thick shake.
Add a spoonful of malted milk powder for a classic diner flavour.
Bourbon Chocolate Milkshake variations
Add a spoonful of peanut butter. Use rye for a drier shake. For a creamy cocktail, try a Bourbon Alexander, or for a hot dessert drink the Whiskey Affogato.
Best whisky for a Bourbon Chocolate Milkshake
A sweet, easy bourbon works best, because the shake is rich. Look for 40% to 45%.
Bourbon Chocolate Milkshake: quick answers
What is in a Bourbon Chocolate Milkshake?
Bourbon, vanilla ice cream, milk and chocolate syrup, blended until thick.
Is it very strong?
It tastes mild, but each glass contains a generous pour of bourbon.
Can I make it without a blender?
Not easily. A blender gives the right texture.
Use really good ice cream. The cheap stuff is full of air and makes a thin milkshake.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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