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While we've already named off America's best milkshakes, there's one decidedly delicious category not to be forgotten: boozy milkshakes. We started with the mezcal, lime, and caramel milkshake from Seattle's Hot Cakes Molten Chocolate Cakery, and now we continue with more boozy deliciousness, this time from Austin's Péché. The absinthe bar doesn't just specialize in pre-Prohibition drinks, but also in boozy milkshakes. The namesame milkshake is one guaranteed to be a hit among friends (and to get you into a bit of trouble).
Ingredients
- 1/2 Cup housemade vanilla ice cream
- 1 1/2 Ounce Luxardo Morlacco cherry liqueur or Bols cherry brandy
- 1/2 Ounce Kübler absinthe
Servings1
Calories Per Serving294
Folate equivalent (total)3µg1%
6 Boozy Milkshakes for Summer
Want to add a little more decadence to your next milkshake? Add a splash of booze! This summer, bartenders around the country are spiking their frosty favorites with everything from tequila to bourbon to crème de menthe, and we couldn&rsquot be happier. Seriously, ice cream never tasted better.
Aztec Mocha
A pinch of cayenne adds a kick to this spirited combo of coffee ice cream, tequila and chocolate. Click here for the recipe.
Bourbon St. Shake
Bourbon and vanilla are a natural match, but add Nutella to the mix and you get this delicious shake from Brooklyn Bowl. Click here for the recipe.
Key Lime Pie Shake
The pie house classic gets a milkshake makeover in this blend of vanilla ice cream, gin, lime juice and graham cracker crumbs. Click here for the recipe.
Péché Shake
Save the cherry on top and infuse that fruity flavor right into this spirited combo of vanilla ice cream, cherry brandy and a splash of absinthe. Click here for the recipe.
Thin Mint Milkshake
Break open that box of Thin Mints you&rsquove got stashed in the freezer and grab a blender for this dreamy shake from food blog Piece of Cake. Click here for the recipe.
Velvet Elvis
This unexpectedly delicious blend of coffee ice cream, reposado tequila and Crème Yvette is named after the King himself, who was known for his affinity for quirky flavor combos. Click here for the recipe.
How to make Perfect Coffee Milkshake
To make this milkshake, simply add all of the ingredients to a blender or food processor, and blend until smooth and combined.
Pour into one big glass, or two small glasses. Serve immediately.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
How to Make the Best Old-Fashioned Milkshake
I've worked numerous odd jobs throughout my life, but my favorite by far was working for my town's local Dairy Queen. I worked alongside some of my best friends in high school and got to serve the town delicious treats on those humid summer nights. Throughout those many years, I learned a thing or two on how to make delectable ice cream treats, including the good old-fashioned milkshake.
The trick to a good, thick milkshake is your ice cream-to-milk ratio. You actually want to have more ice cream than milk in order for the milkshake to be thick and creamy. It's kind of an art, but once you get used to it, making it at home is a breeze—and rather addicting if I'm being honest here! And the only equipment you'll need is a blender.
Here's my step-by-step guide on how to make a milkshake at home.
15 Sweet Cocktails to Sip for the Summer
Here are 15 cocktails to make 5 o'clock dessert time. Talk about a happy hour.
.5 oz Jack Daniel&rsquos Tennessee Honey
.25 oz Monin Caramel Syrup
Add all ingredients to a shaker over ice. Shake and strain into a mug. Garnish with a Werther&rsquos Original candy.
By JJ Goodman of the London Cocktail Club.
1 oz Clement Mahina Coconut Liqueur
1 oz Giffard Banane du Bresil
Combine coconut and banana liqueurs, lime, simple syrup, and mint and lightly muddle. Add vodka and fill serving vessel with crushed ice gently pushing ice down with bar spoon to completely fill. Add sparkling wine.
By Jackson Cannon of Greydon House in Nantucket, MA.
2 oz Novo Fogo Barrel Aged Cachaça
2.5 oz spiced coconut milk*
Shake ingredients with crushed ice and pour into cracked coconut. Garnish with grated nutmeg
*Spiced coconut milk:
Add spices to coconut milk and let stand in refrigerator for at least 24 hours. Shake before using.
2 oz Knappogue 12 year whiskey
.75 oz blanc vermouth (Dolin or Contratto preferred)
.25 oz Creme de Peche (Giffard preferred)
Combine all ingredients except club soda over ice and shake. Pour into a highball glass and top with club soda.
2.5 oz strong-brewed black tea
Campari-infused Tapioca Boba*
Rim glass with red sugar and fill with Campari-infused boba. Shake all other ingredients over ice and strain over the boba.
*Campari-infused Tapioca Boba
Purchase plain boba (available online or at specialty grocery stores) and boil in a small saucepan for about 30 minutes. Drain boba and let steep in a mixture of 1 cup Campari and 1/3 cup sugar.
14 Excellent Frosty Milkshakes in Austin
One of the best ways to consume ice cream (not that there is a bad way) is in its frothy form: the milkshake. The frosty drink is the perfect drinkable combination of milk, ice cream, and sometimes extra fixings, and Austin has plenty of great ones to choose from.
There are diner takes at 24 Diner, classics at Hut’s Hamburgers, a wine version from Vince Young Steakhouse, and cocktail versions at Peche and Prohibition Creamery. Flavors range from the staples (chocolate and vanilla) to fun and unique, like pineapple and taro. This update includes the decadent creations at Yard Milkshake Bar and vegan options at Sweet Ritual.
For other sweet relief options, look for ice cream, gelato, and custards, ice cream sandwiches, and snow cones and its other iterations.
If there are any enticing milkshakes missing, let us know on the tipline or within the comments.
Mango Maya Milkshake IPA
Rusty Burrell’s Mango Maya Milkshake IPA won the annual Stone Homebrew Competition & AHA Rally in November 2018. The beer was a crowd favorite during the people’s-choice-style vote, and the Stone team recently replicated Rusty’s recipe at Stone World Bistro & Gardens – Liberty Station. The beer has been on tap in San Diego and Richmond, VA, for several weeks, but it won’t last long! It was also entered into the coveted Great American Beer Festival Pro-Am Competition in 2019.
“The recipe is inspired by a strawberry milkshake IPA that my fellow beer nerd brother-in-law shared with me from Tired Hands Brewing Co. I was blown away by it. Throughout the ensuing months, I drafted up several milkshake IPA recipes using different fruits such as strawberry, blueberry, and peach. My daughter Maya’s first birthday was approaching, and my brother-in-law was coming to town for the event so I knew I had to nail a good milkshake IPA to showcase my skills for him and the rest of the family for the celebration. ‘Mango Maya’ was the result—mango milkshake IPA with coconut. It was a hit at the party, so I entered it into the Stone Homebrew Competition and won!
“The tropical mango and coconut combination paired with the vanilla and lactose makes for a tasty brew. The hops come through just enough to let you know they are there, but not as much as you’d expect for the amount of hops in the recipe. I’ve been able to serve this to many folks who’ve said they don’t prefer IPA, or even beer in general!”
Yield: 5 US gallons (18.9 L)
Rusty Burrell’s Mango Maya Milkshake IPA won the annual Stone Homebrew Competition & AHA Rally in November 2018. The beer was a crowd favorite during the people’s-choice-style vote, and the Stone team recently replicated Rusty’s recipe at Stone World Bistro & Gardens – Liberty Station. The beer has been on tap in San Diego and Richmond, VA, for several weeks, but it won’t last long! It was also entered into the coveted Great American Beer Festival Pro-Am Competition in 2019.
“The recipe is inspired by a strawberry milkshake IPA that my fellow beer nerd brother-in-law shared with me from Tired Hands Brewing Co. I was blown away by it. Throughout the ensuing months, I drafted up several milkshake IPA recipes using different fruits such as strawberry, blueberry, and peach. My daughter Maya’s first birthday was approaching, and my brother-in-law was coming to town for the event so I knew I had to nail a good milkshake IPA to showcase my skills for him and the rest of the family for the celebration. ‘Mango Maya’ was the result—mango milkshake IPA with coconut. It was a hit at the party, so I entered it into the Stone Homebrew Competition and won!
“The tropical mango and coconut combination paired with the vanilla and lactose makes for a tasty brew. The hops come through just enough to let you know they are there, but not as much as you’d expect for the amount of hops in the recipe. I’ve been able to serve this to many folks who’ve said they don’t prefer IPA, or even beer in general!”
10 Best Milkshakes to Try At Home:
1. Chocolate Hazelnut Milkshake
Blend a creamy concoction with flavours of chocolate, cocoa powder and hazelnut. Garnish with hazelnuts, and chocolate shavings. For the recipe, click here.
2. Date Milkshake
Dates star in this simple yet heavenly milkshake. For the recipe, click here.
3. Chocolate Malt Milkshake
A dreamy, chocolate-y, frothy milkshake made with a generous helping of chocolate ice cream, fragrant vanilla essence and a sprinkle of malt powder.
4. Soy, Custard Apple and Peach Milkshake
A creamy thick concoction made of custard apple, peach, soya milk, ice cubes and some mint leaves. Watch and learn here.
5. Almond Saffron Milkshake
Almonds, walnuts and flax seeds make this milkshake extremely nutritious and a great pre workout drink. It'll give you an instant energy boost and one you'll really enjoy drinking.
6. Musk Melon Milkshake
Musk melon merged in with milk, cream and vanilla essence, topped off with ice cream. For the recipe, click here.
7. Banana Milkshake
Cream and vanilla essence adds that extra delight to this banana shake. For the recipe, click here.
8. Beetroot Milkshake
Beautiful to look at and yummy to taste this beetroot milkshake with cinnamon and vanilla ice cream is sure to win hearts.
9. Strawberry Milkshake
Strawberries, strawberry ice-cream and milk blend together to reach a pink perfection.
10. Pistachio Milkshake
A tall glass of peppy pistachio shake topped with ice. For the recipe, click here.
Try these milkshake recipes at home and let us know your experience in the comments section below.
Magic Milk Shakes
I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
- 1-1/2 to 2 cups ice water
- 1-1/2 cups nonfat dry milk powder
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla
- 1 to 1-1/2 trays of ice cubes, as much as you can spare
- 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz servings. For preparation tips please see below.
Reader’s Tip: A reader named Chris made these with Splenda replacing the sugar measure for measure and said they turned out perfectly. If you like Splenda, then this tip would be a great way to reduce the calories and make them sugar-free. Thanks for sharing Chris!
- Add 1 tablespoon of instant coffee for a mocha shake
- Add 1 very ripe banana for a chocolate banana shake
- Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
- Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
- To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
A few tips and a long rant:
I get more email about this recipe than I do about almost anything else. The people who love it always add the oil and the nonstick spray. The people who hate it seem to think they can get by without these ingredients. Let me make things clear. Fat makes things creamy. It may seem weird to add vegetable oil to a beverage, but manufacturers do it all the time. Coffee creamer has oil and shortening it. Fancy coffee mixes and hot cocoa mixes have oil and shortening added. Whipped topping and many ice creams have added vegetable fats. Read the labels if you don’t believe me. Dairy fat tends to go rancid when it is dried so it is seldom used in commercial products. Instead food manufacturers use vegetable fats, usually of the hydrogenated variety. They are cheaper than dairy fats, don’t require refrigeration, and are easier to use.
Fat is added to foods for many different reasons. For this recipe it acts as a flavor carrier and adds richness and depth to the texture and flavor of the finished shake. Oil is the ingredient that makes your milk shakes thick and creamy. If you make it without any added fat you will not get a milk shake that resembles Wendy’s Frosties. You will get chocolate ice. Chocolate ice is nice, but it isn’t a rich, creamy Frosty.
Think about how creamy mayonnaise is. It’s 99% vegetable oil. All of that creaminess comes from mixing oil with a small amount of vinegar and an emulsifier (eggs in the case of mayo). Then it’s all whipped to creamy perfection. To make your milk shakes creamy you need to emulsify the milk and the oil, the same way the oil and vinegar must be emulsified for mayonnaise. To emulsify something is to mix it up really well, so the particles won’t separate on standing.
Nonstick spray contains liquid lecithin as it’s active ingredient. Lecithin is found in eggs and in soybeans, both of which are natural emulsifiers. You can buy liquid lecithin at your local health food store or online from natural food resources. If you liked, you could use 1/2-teaspoon of liquid lecithin instead of the nonstick spray. Most folks don’t have liquid lecithin laying about the house though, so I give you the option of using nonstick spray instead.
Liquid lecithin is derived from soybeans. It is a fat a healthy fat. When manufacturers discovered that liquid lecithin has nonstick properties they put it in a can with a propellent and thus invented nonstick spray. Before manufacturers discovered this, old hippies and health food freaks were using lecithin to grease their baking pans and adding it to salad dressings so they would stay mixed longer. Today, some vegans use liquid lecithin as an egg substitute in baking. Most store-bought chocolates and salad dressings have liquid lecithin added to give them the creamy satiny quality that we all look for in these products.
Which brings us back to this recipe. If you want a luscious, satisfying milk shake then follow the recipe and add the oil and the nonstick spray as directed above.
Before you write me and complain that this recipe advertises something that it doesn’t deliver, please check the recipe to see if you left anything out or fudged on any of the ingredients or directions. Try the recipe again, being sure to measure everything carefully. If you don’t add enough ice, then the recipe won’t be very thick. If you add too much water, then your blender will be overloaded. If you don’t add enough dry milk, then it will taste watery. If you only blend it for a moment or two, then it will be chunky instead of creamy. If you omit the oil and nonstick spray then you won’t get a milk shake. You’ll have something similar, but it will fall short of the mark. The directions are specific for a reason. If you follow them then you will have satisfying results. Assuming you doing everything as written and you still are not pleased, then you may write me and complain. I may be able to help out. Thank-you.
P.S. In my original recipe I pointed out that for an almost fat free milkshake you may omit the oil and only use a squirt of nonstick spray instead. Many people were satisfied with this version and enjoyed it immensely. Since posting my rant, they have emailed requests that I include this option for others who may need it for dietary reasons. If you prepare milk shakes with this option and are not satisfied with your results, then try it with the oil added, to see if you like it better. After trying both versions you may write me and complain if need be.
I just love these homemade drink recipes. Here’s another favorite of mine for a chai tea mix.
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How to make Chocolate Milkshake Recipe (Step by Step Photos):
1) Take milk in a blender jar.
2) Add chocolate syrup.
3) Add ice cream. I have used chocolate ice cream, but vanilla ice cream will also work too.
4) Blend it till everything is smooth. Do not over blend it otherwise ice cream will melt up and you will end up with thin milkshake.
Now drizzle the chocolate syrup inside the glass surface. This is optional. Pour the chocolate shake into the glasses, again garnish with more chocolate syrup and enjoy.
Serving suggestion: Enjoy this whenever you feel like during summer season.
Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!