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Dec 15, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘milkshake’

Recipe: Peach-Bourbon Milkshake

Thursday, September 21st, 2017

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Boozy milkshakes are a fun, trendy dessert option. Peaches and bourbon are a great combination, and that left me with a fun “free” fifth ingredient to choose. Mint? Vanilla or almond extract? My decision was made for me when I realized the rock-hard peaches I picked up the previous day hadn’t quite achieved perfectly ripe lusciousness. I needed to coax out some flavor and juice, so I brought out the butter and sugar.

 I decided that if I was going to add butter to a milkshake (insert OMG emoji here), that I may as well go all in. That means this butter is browned, my dears, and it makes all the difference. If you’re catering to teetotaling friends or family members, the bourbon can be poured in after you make the shake.

Peach-Bourbon Milkshake
4 small or 2 large servings

2 large peaches or 3 medium peaches, ripe or just underripe
3 Tbsp. unsalted butter
¼ cup brown sugar
5-6 scoops high-quality vanilla ice cream, plus more as needed
½ cup whole milk, plus more as needed
4 oz. bourbon

• Bring a medium saucepan filled with water to a rolling boil over high heat. Prepare an ice bath.
• Slice a small X into the bottom of the peaches with a sharp knife, then place them in the boiling water 45 seconds to 1 minute until the skin just starts to pull away from the X. Remove and immediately plunge them into the ice water bath. Starting at the X, peel the peaches, then pit, slice and set aside.
• Place the butter in a large skillet and melt over medium heat. Gently swirl the pan until the solids just start to turn brown and the butter smells nutty.
• Add the peaches and brown sugar and stir to coat. Reduce the heat to medium-low and saute the peaches 3 to 4 minutes, until the mixture is saucy. Remove from heat and let cool at least 30 minutes.
• In the pitcher of a blender, combine the peach mixture and all its sauce, ice cream, milk and bourbon. Cover and puree until completely blended, 30 seconds to 1 minute. Add ice cream or milk to reach the desired consistency.

 

Photo by Michelle Volansky 

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

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Sweet Dreams: Beyond Sweet builds Instagrammable monster milkshakes

Friday, August 4th, 2017

While a normal milkshake might be topped with a modest dollop of whipped cream and perhaps a daintily placed cherry, Beyond Shakes from Beyond Sweet in The Loop are Instagrammable monsters topped with baked goods that loom precariously over their cups and ooze enticingly down the sides. Perhaps the most impressive is the Chocoholic.

“This is for someone who really likes to indulge in chocolate,” said owner Dallas Holland with admirable understatement. “We decided to put in everything a person who loves chocolate might crave.”

And she means everything. This Frankenstein’s milkshake begins with a 16-ounce cup dipped in chocolate and coated with sprinkles. Then it’s filled with vanilla ice cream and fudge and topped with all manner of sweetness. The result – a confection of monumental proportions that’ll please even the most rapacious cocoa fanatic.

 

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Just Five: Chocolate-Tahini Milkshake

Wednesday, September 21st, 2016

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Remember that jar of tahini that you bought six months ago to make hummus? The one from which you used a whopping 2 tablespoons, then shoved in the back of your fridge? Roll up your sleeves and find it.

This treat was inspired after a sweet treat at Layla in The Grove. As lovers of all things chocolate and peanut butter, we gave Layla’s Chocolate Tahini Shake a try. Not only was I delighted, I immediately made a beeline to the bar and demanded to know how many ingredients it included. As I suspected, this was in my wheelhouse. Tahini is not as sweet or salty as peanut butter, so I added a touch of salt, as well as dark chocolate shavings for extra depth. Be a pal, double the recipe and share with a friend.

Chocolate-Tahini Milkshake
Inspired by a recipe from Layla
1 serving

4 tennis ball-sized scoops vanilla ice cream
1 cup whole or 2-percent milk
3 Tbsp. chocolate syrup
2 Tbsp. tahini
1/8 tsp. kosher salt
2 Tbsp. dark or semisweet chocolate shavings

• Add the ice cream, milk, chocolate syrup, tahini and salt to the pitcher of a blender and mix on high speed 10 seconds. Add the chocolate shavings and pulse, then pour into a large glass. Serve with a straw and long-handled spoon.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

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