Bourbon and Hot Fudge Milkshake

Bourbon Hot Fudge Milkshake from @creativculinary

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.

Cocoa Nibs for Bourbon and Hot Fudge MilkshakeThis 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.’

Bourbon and Hot Fudge Milkshake

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!
Bourbon and Hot Fudge Milkshake
Prep time
Cook time
Total time
Serves: One milkshake - Chocolate sauce makes about 3 small jars.
For the Milkshake:
  • 2 cups vanilla ice cream
  • ¾ 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
For the Whipping Cream:
  • ½ cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tsp bourbon
  • 1 tsp vanilla extract
For the Hot Fudge Sauce:
  • ¾ cup brown sugar
  • ¼ cup raw sugar
  • 1 cup cocoa powder
  • Dash of salt
  • 1 cup cold water
  • 1 tsp dried espresso (optional)
  • 1 Tbsp vanilla
  • ¼ cup coffee liqueur (optional)
  • 2 Tbsp butter
To Finish the Milkshake:
  • Maraschino cherries
  • Cocoa Nibs or Sprinkles
To Make the Whipped Cream:
  1. Whip together heavy cream, powdered sugar, bourbon and vanilla until soft peaks form. Keep in refrigerator until ready to assemble.
To Make the Hot Fudge Sauce:
  1. Blend dry ingredients in pan with whisk until all lumps are gone (I was making a lot...I used my food processor).
  2. Add the cold water and the vanilla.
  3. Heat to a boil and boil on medium heat for 3 minutes.
  4. Add Kahlua, butter and espresso and mix in thoroughly.
  5. Turn heat to low and continue to have mixture simmer for 8-10 minutes.
  6. Remove from heat and pour into storage containers.Keep refrigerated.
To Assemble:
  1. 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.
  2. 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.


    • Creative Culinary says

      Hope you love it too; I also love vodka shakes…I’ll mix vanilla ice cream with a grape or orange soda and add some vodka. YUM!

  1. says

    This looks so good, gorgeous photos! We too are hindered with a long winter and slow to arrive Spring. We seemed to turn a corner last week with some lovely Spring days then the temperature dropped by 10 degrees!

  2. says

    Whoa! That’s my kind of milkshake! This looks amazing and I’m happy that it’s “just” warm enough for you to finally make it. I can’t imagine living in a place that was still getting snow. I don’t mind winter but about 2 months in I’m already yearning for the mild warmth of spring. I wouldn’t survive in Colorado ;) Here in New Jersey it is warm already so now I’ll definitely be making this!

    • Creative Culinary says

      If you were ever in Colorado in the summer you would know why we tolerate the late snows. The most amazing summer weather…typically never above 90 and even better? No humidity. No sweating while standing outside, flies buzzing and mosquitoes humidity. We eat almost every meal outdoors as a result…it’s for that weather that I’ll take a bit more snow! Try it, you would like it! :)

  3. says

    Spring here is not the best either I’m afraid and we’re hoping that a more pleasant Summer makes up for it.

    The wet, dull and rainy days (and nights) would be a lot easier to take sipping on a few of these *adult* shakes. Very lovely Barb.

  4. says

    Milkshakes are among my favorite treats and I’ve never seen one as dressed up as this one. Usually I just sneak a few sips of the kids’ shakes but now I can make one that is truly my own. Thanks, Bourbon Queen!!
    Holly Most Recent Post: Whole Wheat Raisin Bread


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