It’s probably too early to promote these frozen drinks, but I was so in the mood for something this decadent, I just couldn’t help myself. Shakes with alcohol usually contain vodka or rum, but Bourbon is surprisingly well suited for these kinds of cocktails. The reason I used vanilla ice cream instead of chocolate ice cream, is that it gets a little bitter with just straight chocolate ice cream. Vanilla with chocolate syrup works immensely well!
What you’ll need:
- 2 oz Knob Creek (or quality Bourbon of your choice)
- 2 oz chocolate syrup
- 1 cup vanilla ice cream
In a blender, combine all ingredients, blend well. Pour into a tall glass and garnish with items of your choice. I used whipped cream and caramel syrup!
Author: Gotham Foodie
Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that.
All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything.
Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!
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