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Tuesday, April 10, 2012

Bacon Whiskey Milkshake

This experiment started just before St. Patrick's Day, when I found a home recipe for the infamous McDonald's Shamrock Shake. I made it, switching out Oreos for Thin Mints (it was Girl Scout cookie season, after all). Then I drank it and immediately remembered that I don't like Thin Mints, or mint chocolate chip ice cream. But I do like whiskey.

And bacon.

So I tried again, this time adding a whiskey caramel sauce. A bacon-infused whiskey caramel sauce.

Because there is ALWAYS bacon scotch on hand in this house...until there wasn't! Turns out I'd used it all in the doomed Thin Mint Shake and hadn't replaced it. So I ran to the store for some good ol' fashioned Kentucky bourbon and made me up some more. 

And decided that, while I was at it, might as well switch up the ice cream from plain vanilla to something less bland. Something like pralines and cream ice cream. Because pralines and bourbon marry so nicely. They're both southern comforts.

And got it right. So very right. The whiskey caramel recipe came from Hispanic Kitchen. I'm going to need to try the Coconut Upside Down Cake it's paired with. Mmm, coconut. Also, whiskey + bacon + caramel = mmmm.

The whole recipe yields about 4 large/6 smaller shakes. But if you want to make a single serving, simply take two large scoops of ice cream mixed with 1-4 ounces of milk (depending how thick you want it) and add a shot of whiskey. Drink.

If you're making this for kids, simply omit the whiskey and make up the missing liquid in milk. Simple virgin milkshakes! That you can still top with whipped cream and bacon.

print recipe

Bacon Whiskey Milkshake

Play with the ratio of milk to whiskey depending on how thick you like your shakes. For super potent shakes, omit the milk and use a 1/2 cup of whiskey instead.
1. Blend the ice cream and whiskey/milk together until smooth.2. Pour into glasses, topping with whipped cream, caramel sauce and crumbled bacon.

Yield: 4-6 servings

1 comment:

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