I’ve even asked myself if this bourbon and hot fudge milkshake belongs in Friday Cocktails but I could not come up with definitive criteria that negated it; after all it does include bourbon…so my final answer? Why yes, yes it does!
We are yearning for spring in Denver…we have had more snow this April than any recent years I can remember. Not that it’s abnormal but guess if you’ve ever lived anywhere else, snow and cold will always be a bit abnormal at this time of year. Truth is that March and April are often the snowiest months and the moisture from the skies during those months is SO critical for our summer water stores that I hate to complain but seriously after the past two weeks I was sort of ready to whine. While others boast of gorgeous springtime weather or even of already being hot I just had my windshield crack from the temperature variations of the past couple of nights and I must say that ‘OY’ is the word.
Yesterday and today have been nice and my fingers are firmly crossed that we are finally on the threshhold of spring…so while not exactly balmy I’ve still been dying to make this bourbon and hot fudge milkshake and decided it was ‘just’ warm enough to do so. You know…some folks like to call me the ‘Booze Queen’ but really a better definition might be the ‘Bourbon Queen.’ I just love the stuff and while I will enjoy a Manhattan or even a simple bourbon with soda occasionally, what I really love is mixing bourbon with foods; especially sweets. It’s a magical moment in my book.
This is no exception. Chocolate hot fudge sauce, milk and ice cream laced with bourbon finished with some bourbon whipping cream…you see why this belongs here right? We topped ours with Navitas Cocoa Nibs; I know many might consider using some sprinkles and do that if you must but I have to say I’m not a sprinkles fan and thought these were perfect. More intense, more bittersweet; a perfect foil to the sweetness of the bourbon/milk/ice cream mixture. I love Cocoa Nibs straight out of the bag but topping ice cream or yogurt is even more betterer!!
The weather might have been a bit cooler than I would have liked but my testers uttered nary a word of dismay…they gulped them down with a fervor that could only reiterate my own thoughts, more akin to ‘Yes, Yes, YES.’
I had some issues with the fudge. My first test used plain old Hershey syrup; I wanted to practice the notion of drizzling inside the cup like they do at a local soda shop…it worked but I was glad I was just testing…the plain old was not good enough!
Next I tried the chocolate I had received in the basket of Colorado goodies I posted about Monday (still time to enter to win a basket too!) and while the flavor was AWESOME, it firmed up a bit to much and that made it hard to incorporate into a spoonful of the milkshake mixture; a critical step in my book. Soooo…I ended up using some of the chocolate sauce I had made for holiday gifts this past year. After seeing my friend Robyn mention it on Twitter I had a batch going almost immediately last year and my gift recipients loved it and it was perfect. It will make a couple of containers of chocolate sauce but it’s so worth it, however, if time is of the essence? Don’t let that stop you; use a store bought product you love or make your favorite recipe, either is fine. It’s that combination of ice cream, vanilla, fudge and BOURBON that makes this special though that extra bit of intense chocolate flavor from the Cocoa Nibs was sure perfect!
- 2 cups vanilla ice cream
- 3/4 cup milk (whole is best but I've used 2% too and no one ever said no)
- 1-2 ounces bourbon (to your preference)
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tsp bourbon
- 1 tsp vanilla extract
- 3/4 cup brown sugar
- 1/4 cup raw sugar
- 1 cup cocoa powder
- Dash of salt
- 1 cup cold water
- 1 tsp dried espresso (optional)
- 1 Tbsp vanilla
- 1/4 cup coffee liqueur (optional)
- 2 Tbsp butter
- Maraschino cherries
- Cocoa Nibs or Sprinkles
- Whip together heavy cream, powdered sugar, bourbon and vanilla until soft peaks form. Keep in refrigerator until ready to assemble.
- Blend dry ingredients in pan with whisk until all lumps are gone (I was making a lot...I used my food processor).
- Add the cold water and the vanilla.
- Heat to a boil and boil on medium heat for 3 minutes.
- Add Kahlua, butter and espresso and mix in thoroughly.
- Turn heat to low and continue to have mixture simmer for 8-10 minutes.
- Remove from heat and pour into storage containers.Keep refrigerated.
- Pour a couple of Tbsp of the hot fudge sauce around inside edge of glass; fill glass with the milkshake mixture and finish with a dollop of whipped cream.
- Sprinkle with cocoa nibs or colored jimmies; add a cherry on the top and serve with a straw.
I received a package of the Navitas Cocoa Nibs to sample however all commentary is my own.