Spiked Caramel Milkshake with Tennessee Whiskey
A thick vanilla and caramel milkshake spiked with Tennessee whiskey and finished with a pinch of sea salt, whipped cream and toffee bits. Ready in 5 minutes and made for game day.
Ingredients
- 2 cups vanilla ice cream
- ½ cup whole milk or lactose-free, oat or almond milk
- 2 tbsp caramel sauce plus about 2 tbsp more for drizzling
- ¼ cup Tennessee whiskey 2 oz
- 1 pinch flaky sea salt
- whipped cream for topping
- 2 tbsp toffee bits or crushed caramel candies for garnish
Instructions
- Chill your glasses. Place two glasses in the freezer for a few minutes while you gather your ingredients.
- Blend the base. Pour the milk, whiskey and 2 tablespoons of caramel sauce into the blender, then add the ice cream and a pinch of sea salt. Blend until smooth and creamy, about 30 seconds.
- Adjust the thickness. Too thick? Add milk 1 tablespoon at a time. Too thin? Add a scoop more ice cream and blend again.
- Drizzle the glasses. Drizzle caramel sauce down the inside of each chilled glass for that dripping look.
- Pour and top. Pour in the milkshake and top with a generous swirl of whipped cream.
- Garnish and serve. Drizzle with more caramel, sprinkle with toffee bits and serve right away with a straw.
Notes
Make it alcohol-free: Leave out the whiskey and add 2 more tablespoons of milk.
Batch it: Double or triple the recipe in a large blender, working in batches so the shakes stay thick.
Nutrition per serving (estimated): 572 kcal · 21g fat (13g saturated) · 71g carbohydrates · 1g fiber · 60g sugar · 7g protein · 330mg sodium · 72mg cholesterol. Calculated from the ingredients listed, including the caramel drizzle; treat as an estimate.