Yes, it’s another ice-cream-drink…and yeah, maybe it was lunch yesterday. I hope you don’t mind, I’m just in the mood for stripey straws and swift-sweet-tooth-satisfaction…plus, this one is different because of the BOOZE factor.
It’s no secret that this weekend is a BFD for lovers of all things green, and pinching, and Ireland, and Guinness, and corned beef, and whiskey, and drunk-stumbling camaraderie. As a certifiable hermit, I’m not one for crazy, raucous partying, but I do like to get down with a festive, boozey, treat to share with my favorites (you all included!). Enter this milkshake. It’s dead-simple, I mean…I know we can all handle making a milkshake, so think of this as more of a suggestive guide, rather than a recipe.
We’re blending together store-bought coffee ice cream, a little milk mixed with a little espresso powder, some whiskey (if I had any shame, I’d be real and use certifiable Irish whiskey…but I didn’t), and a boozed-up homemade caramel sauce. This shake has some of my favorite flavors ever–I mean, whiskey and caramel should just be BFF’s, right? plus, coffee? Get out. This shake is a quick indulgence for one, but can be easily adapted to make a batch of impressive, crowd-pleasing treats. Pop in a straw and knock one back!
Irish Coffee Milkshake
Makes 1 milkshake.
I’m sure you guys know what a milkshake is all about and exactly how you like them, so ratios below are just a suggestion. Shake it up, add mix-ins, do yo’ thing.
2 hefty scoops of your favorite coffee ice cream
2-4 tablespoons of milk
1/2 teaspoon instant espresso powder
1 ounce (or as much as you want) whiskey
whiskey caramel sauce (recipe below)
whipped cream to garnish
Begin by dissolving the espresso powder in the milk, add to a blender canister along with the ice cream, whiskey, and a generous drizzle of caramel sauce. Blend it up! Drizzle the inside of your glass with more caramel, pour in the shake, top with whipped cream and more caramel if desired. Cheers!
Whiskey Caramel Sauce:
adapted from THIS recipe.
1/2 cup sugar
1/4 cup water
1 Tablespoon golden syrup (or corn syrup)
2 Tablespoons unsalted butter
2/3 cup heavy cream
1 ounce whiskey
1/4 teaspoon salt
In a medium saucepan combine the sugar, water, and golden syrup, gently combine. Heat over medium-high until the mixture becomes a syrup and comes to a boil. Continue to boil until the syrup becomes a deep golden, brown caramel color–as dark as you dare before it burns. Remove from heat and quickly whisk in the butter, cream, and salt, until smooth. Return to heat if needed to create a smooth sauce. Whisk in the whiskey to combine. Pour into a heatproof jar and cool. Can be stored, covered, in the refrigerator for a week.