Caramel Bourbon Shake Recipe

rim and decorate

Chill a 12-14 oz glass in the freezer for 5 minutes. While chilling, pour 1 tablespoon caramel sauce onto a small plate; spread slightly. On another plate combine a pinch of fine sea salt. Dip the lip of the chilled glass into the caramel, then lightly into the salt to create a salted-caramel rim. Set glass aside in the fridge so the caramel firms slightly.

In a cocktail shaker or blender add 2 oz bourbon, 1.5 cups slightly softened vanilla ice cream, 1 oz whole milk, 2 tablespoons caramel sauce, 1 tablespoon heavy cream (optional for extra richness), and 0.5 oz cold brewed coffee or espresso (optional for depth). If you prefer a thicker, more frozen texture or if the ice cream is very soft, add 4 ice cubes.

If using a shaker: add the ingredients and fill with ice, then shake vigorously for 15–20 seconds until well blended and chilled. If using a blender: blend on medium-high for 10–15 seconds until smooth and creamy. Taste and adjust: if you want it sweeter add another 0.5 tbsp caramel; for more boozy flavor add up to 0.5 oz more bourbon. If mixture is too thick to pour, add 0.25–0.5 oz milk and blend/shake again.

Remove the prepared glass from the fridge. Drizzle a little warm caramel sauce down the inside walls of the glass for visual appeal (use about 1 tablespoon). Strain the shaken mixture into the glass. If using a blender, pour directly.

Top with 2 tablespoons whipped cream if desired, drizzle an additional teaspoon of caramel over the cream, sprinkle the toasted pecans or chopped walnuts, and finish with a small pinch (about 1/8 tsp) of fine sea salt on top to enhance the caramel and bourbon flavors.

Serve immediately with a straw and a long spoon for scooping any thicker bits.