Well, folks, it was a pretty quiet November on the blog ... as in no posts ... because I was doing Whole 30. Nothing came across my plate that was all too exciting, except for the sesame chicken I tossed together without much of a recipe ... or maybe the oil-roasted almonds. So maybe one of those will make a future post, but for now I'm back with an amazingly delicious milkshake from How Sweet Eats.
Friends came over for our annual holiday baking, and I whipped up these milkshakes. In fact, the bourbon chai caramel was the first thing I made that morning ... not that I was excited for ice cream, caramel or alcohol. These did not disappoint!
Bourbon Chai Caramel Milkshakes
Bourbon Chai Caramel
1 cup brown sugar
1/3 cup bourbon
1/4 cup unsalted butter
1/4 cup heavy cream
1 Tbsp. vanilla
1/4 tsp. ginger
1/4 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. cloves
1/8 tsp. allspice
1/8 tsp. salt
4 cups vanilla or chai or cinnamon ice cream
1 cup milk
1/2 cup bourbon chai caramel, plus extra for drizzling
2 shots vanilla chai bourbon (or regular bourbon)
Combine all the ingredients for the caramel in a saucepan over medium-low heat. Whisk
to combine, then cook and stir until the mixture is bubbling. Cook for 5
to 6 minutes until it slightly thickens and is smooth. Remove from heat,
and let it cool to room temperature. (It will thicken more as it cools.)
To make the milkshakes, combine all the ingredients in a blender, and blend until smooth. Drizzle glasses with caramel sauce, fill with milkshake and top with more caramel sauce (and ideally a shortbread cookie). Makes 4 milkshakes.