Here's everything you need for this decadent boozy caramel milkshake. This recipe makes four 6-ounce shakes.
Ingredients to Gather
For the salted caramel sauce:
1 cup heavy cream
1 cup granulated sugar
1 teaspoon unsalted butter, at room temperature
1/2 teaspoon saltFor the boozy shake:
1/2 teaspoon ground espresso
1 ounce rye whiskey, such as Old Overholt
3 cups (24 ounces) vanilla ice cream, softened to soft serve consistency
Whipped cream
Directions to Follow
Make the salted caramel sauce: Warm the heavy cream in a small saucepan over medium-low heat.
Meanwhile, in a heavy medium frying pan, melt the sugar over medium heat. As the sugar begins to liquefy, stir continually, as it will begin to change color and caramelize rather rapidly. (Caramelizing sugar can be dangerous, as it is very hot and can burn you easily. Please use caution and do not touch the sugar while it is cooking.) When the sugar has reached an even light-amber color, watch for a bit of smoke to rise from it — this shows the sugar is done being caramelized.
Immediately add the heated cream a little at a time, whisking after each addition. Add the butter and salt. Cook while stirring constantly until it reaches 230°F. Remove the pan from the heat. Pour into jars and let sit until room temperature.
Next, place four glasses in the freezer to chill, and then pour the espresso, 1/4 cup of the salted caramel sauce, and rye whiskey into a blender and blend until the mixture has a smooth, frothy texture. After this, add the ice cream and blend again, this time until the mixture is nice and thick and has a creamy consistency. Pour the milkshake into the chilled glasses, and then top generously with whipped cream before drizzling with caramel sauce and then sprinkling some ground espresso on top.
And you're done! This milkshake is one indulgent treat, isn't it? Have you ever made anything like it? What's your favorite way to make a milkshake? Share your thoughts in the comment section below!
Article Source: The Kitchn
YUM