Bourbon Street Milkshake

Recipe from Brooklyn Bowl

Adapted by Steven Stern

Bourbon Street Milkshake
Evan Sung for The New York Times
Total Time
5 minutes
Rating
4(200)
Comments
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You’ll need bourbon and hazelnut spread for this adult twist on a milkshake, which came to The Times from the Brooklyn Bowl restaurant in that borough. The vanilla in the bourbon is brought out by the ice cream, and the hazelnut spread evokes a praline flavor reminiscent of New Orleans. What’s the worst that could happen? —Steven Stern

Featured in: Who Put the Whiskey in My Milkshake?

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Ingredients

Yield:1 milkshake
  • 1cup vanilla ice cream made with egg yolks
  • 2tablespoons whole milk
  • 1½ounces bourbon
  • 2tablespoons hazelnut spread
  • 1teaspoon malt powder (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

598 calories; 26 grams fat; 20 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 50 grams sugars; 8 grams protein; 134 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Measure ice cream and keep in freezer until ready to mix. Combine other ingredients in a blender or milkshake canister. Blend at medium speed until smooth and the hazelnut spread is all incorporated. Add ice cream and blend until creamy. Pour into a chilled sundae glass.

Ratings

4 out of 5
200 user ratings
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Comments

Jason

"Vanilla ice cream made with egg yolks" is called French Vanilla in the ice cream world.

T

Divine. The Nutella and bourbon are perfect complements for one another. I want another one!

Larry G.

I’m a little confused about the malt powder. I take your ingredient list literally, malt powder and not malted milk powder. But I then find that there are diastatic and and non-diastatic malt powders. Vital difference or no big deal?

MelM

This was dangerously good and required discipline to drink it slowly.

Jason

"Vanilla ice cream made with egg yolks" is called French Vanilla in the ice cream world.

Larry G.

I’m a little confused about the malt powder. I take your ingredient list literally, malt powder and not malted milk powder. But I then find that there are diastatic and and non-diastatic malt powders. Vital difference or no big deal?

Joyce Fetteroll

King Arthur’s Malted Milk Powder states “This sweetener is the key ingredient in old-fashioned malted milkshakes.” Wikipedia: Malted milk or malt powder is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk powder. … Diastatic malt contains enzymes that break down starch into sugar; this is the form bakers add to bread dough to help the dough rise …. Nondiastatic malt has no active enzymes and is used primarily for flavor, mostly in beverages.

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Credits

Adapted from Brooklyn Bowl, Brooklyn

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