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You are here: Home / Archives for Bourbon

Roundup: Bourbon, Vanilla, and Chocolate Milk Shakes and Simple Chocolate Syrup

June 22, 2014 by Sheri

Boozy shakes yes, but the simple chocolate syrup gave all of the bakers trouble this week.

Filed Under: Baked Elements, Roundup Tagged With: Bourbon, elements, hooch, ice cream

Leave Your Links: Bourbon, Vanilla, and Chocolate Milk Shakes and Simple Chocolate Syrup

June 21, 2014 by Sheri

Bourbon and ice cream – what do you all think, match made in heaven, or best left separate? Leave your links here!

Filed Under: Baked Elements, Leave Your Links Tagged With: Bourbon, elements, hooch, ice cream

In the Oven: Bourbon, Vanilla, and Chocolate Milk Shakes and Simple Chocolate Syrup

June 16, 2014 by susan

Hi, Sunday Morning Bakers!

We’ve accelerated our schedule so we’ll be ready for Baked Occasions when it rolls off the presses in October.

Next posting date is Sunday, 22 Jun.

Yield: 4 milk shakes

3 to 3 1/2 cups (from 2 pints) premium vanilla ice cream, to taste
1 1/2 cups whole milk
3 or 4 ice cubes
1/4 cup good-quality bourbon
6 tablespoons Simple Chocolate Syrup (page 192), cooled, divided

Baked Note: Plainly and simply, use a good-quality bourbon for this milk shake (heck, you can always nip away at what’s left in the bottle). I tested with Blanton’s and Knob Creek, though almost any complex, earthy, caramel-y bourbon will work.

Place 4 heavy 12-ounce or larger glasses in the freezer to chill for 30 minutes.

Put 3 cups of the ice cream, the milk, ice cubes, bourbon, and 4 tablespoons of the chocolate syrup in a powerful blender. Blend until smooth. A good milk shake should be eaten with a spoon—so if the milk shake seems too thin, add another ¼ to ½ cup ice cream and blend again. Divide the shake evenly among the chilled glasses and top each with 1/2 tablespoon of the remaining chocolate syrup. Serve immediately.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Filed Under: Baked Elements, In the Oven Tagged With: Bourbon, chocolate, elements, hooch, ice cream

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