Kicking off Milkshake Week with a bang, spiked and salted and deliciously drizzled with a boozy caramel sauce that’s utterly divine. Are you surprised that my first milkshake, on Monday morning no less, is wonderfully boozy? You shouldn’t be. With my penchant for boozy baking it was only a matter of time. (I’ll have you know that Friday’s milkshake is equally boozy, and Wednesday’s could certainly be adapted as such). Truly, boozy milkshakes are seriously under utilized.
And before I get bombarded with questions, yes, you can leave out the bourbon in the caramel and in the milkshake and the recipe will work just fine. You’ll end up with a perfectly delicious salted caramel milkshake, but really, where’s the fun in that?
The caramel sauce is similar to the one that graced the top of Taylor’s boozy birthday cake this past winter (although I used some regular, good quality bourbon here, I was fresh out of wedding-day whiskey). It’s quite possibly the world’s greatest caramel sauce, and I could seriously put it on everything.
My favorite part of this milkshake, second only to the booze, are the abstract caramel swirls that hug the sides of the glass like leading in a stained glass window. It took me a few tries to get the technique just right, and you may want to do a few practice glasses yourself. It’s all in the wrist, they say. I first tried a more disciplined spiral, holding the caramel squeeze bottle inside the glass and then rotating it as evenly as I could with one hand. But it turns out speed is the key to getting smooth, not wobbly, strokes of caramel, and that the more free-form method turned out to be the winner. I’d suggest chilling your glasses and slightly warming your caramel (not hot, but you want it to flow freely). Use a plastic squeeze bottle (which, incidentally, also makes drizzling the leftover caramel over ice cream a breeze). And also? Don’t overthink it. The more I tried to intentionally distribute the caramel, the slower I moved and the uglier my swirls looked. Pretend you’re the Jackson Pollock of caramel and just go for it.
Let us know what you think!
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