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In today's Media Mix, a couple gets married at IKEA, plus an app helps you find cheaper wine alternatives
The Daily Meal brings you the biggest news in the food world.
Cronut Bourbon Milkshake: The folks over at The Guardian put a precious cronut in a blender with ice cream. Genius. [The Guardian]
Humane Foie Gras: A visually breathtaking look at a humane foie gras farm in Spain. [The Atlantic]
Couple Weds at IKEA: An adorable couple got married in an IKEA, the spot where they met for the first time. We hope they served meatballs for the reception. [The Star-Ledger]
Wine Replacements: A wine app that helps you find better, cheaper options for wine is in the works. We kind of want it now. [Business Insider]
First Cronut Ever: In more cronut news, a Texas chef is claiming that she first invented the croissant-donut hybrid back in February. [Grub Street]
Cronut Creator Dominique Ansel Dishes on Favorite Pastries, New Recipes, and Crazy Fans
Would you wait in a huge line outside a bakery before sunrise in hopes of savoring a croissant-donut hybrid that’s so popular you’re limited to ordering just two?
That’s exactly what hundreds of New Yorkers do every day to taste the coveted cronut, a pastry sensation created by renowned chef Dominique Ansel. Ever since he debuted his sugary treat on May 10, fans have flocked to his petite-sized shop just to snag one — which he describes as a flaky, buttery croissant rolled in sugar, filled with cream, and then topped with glaze. And as the name suggests, this edible creation isn’t like any other.
For starters, there is only one flavor available per month (August is coconut), and only 250 are prepared each day, which means they sell out quickly. The cronut craze has gotten so huge that one New York City-based delivery service says it charges up to $3,000 for customers who want to skip standing in line.
However, there’s more to Ansel than just the cronut. We chatted with the chef (while he was rolling out croissants, of course), about why the masses can’t get enough, his most outrageous experience with cronut fans, and what he has in store for us for fall.
Fox News Magazine: What is it about the cronut that, in your opinion, people just can’t get enough of?
Dominique Ansel: You know what? I’m not sure! As a pastry chef, I found it very technically interesting. But I think it’s also about the iconic status of two great foods — the croissant and the doughnut.
FNM: Describe that moment when you first made the cronut. Where did the idea come from?
DA: We create new things here at the bakery all the time. The cronut was just one other item. There wasn’t that singular ‘ah ha’ moment. It was something I was slowly working on for months, and when it was delicious enough, I decided to launch it. It’s surreal the impact it made considering it is only just about three months old.
MORE: How to Make Dessert Doughnuts
FNM: Since the debut of the cronut, there have been many attempts to recreate it. Are these potential copycats flattering or insulting to you?
DA: Imitation comes in many forms. When it comes in the form of inspiration and pushes other chefs to create and innovate, I’m very flattered by it. When it comes in the form of blatant ripping off for nothing more than commercial gain, it is something that I find very sad for the culinary community. There’s something precious about originality and respecting that for any creative field.
FNM: Are there any potential recipes in the works that may beat the cronut’s popularity?
DA: There’s always something in the works here. It’s not about one creation over the next. It’s about creativity as a whole.
FNM: Some critics may say that the cronut is a one-hit wonder. How do you tackle criticism?
DA: We have had so many hits in the bakery in just the 1.5 years we’ve been opened. In the beginning it was the DKA (a croissant-like dough with a caramelized crunchy crust), which is still our best-seller today. Then it was the cannelé (a crunchy caramelized shell with a custard center), then Paris New York (featuring a chocolate, caramel, and peanut butter filling), and the religieuse. There are so many fans of our other pastries that they have all be great hits by any standard. Yes, the cronut is on a whole new level having traveled the world. But just because something is more popular doesn’t mean it is the only popular item.
FNM: What was the most outrageous thing you’ve seen someone do to get their hands on a cronut?
DA: We’ve had two proposals using cronuts so far, and we always send the nervous guy off with our best wishes and hope the girl says a big and happy ‘Yes!’ We’ve had a lot of touching stories, actually — it’s not a crazy crowd, but a really positive and happy one. One 89-year-old father stood in line for his son’s 61st birthday present. He said that he and son hadn’t spent that amount of time together since little league. Another woman came when she was nine-months-pregnant on her due date. We try our best to be the fairest we can and service everyone to the best of our ability.
FNM: What are your must-have desserts for fall?
DA: We’re doing a whole new fall dessert menu — we keep the signatures, but always offer up new items every six to eight weeks according to the seasons. Amongst the ones that I’m very excited about is a Coconut Lychee Pavlova and a Butterscotch Religeuse. We’re also bringing back my Whole Gala Apple Tart Tatin, which I always love because it’s served on a sable Breton (salted butter cookie), which is one of my favorites.
FNM: Any tips on how to prepare desserts at home like a pro?
DA: The best tip for any dessert is to always use the best ingredients.
FNM: Talk a little bit more about your celebrity fans. What are some of the most surprising things you’ve discovered about them?
DA: Well, I don’t get to watch much TV because of the crazy hours at work, so I’m not too familiar with the celebrities, actually. But my staff is always really grateful and excited when they do visit us.
FNM: What’s the one dessert you attempted to make that didn’t win you over?
DA: When I was in culinary school, they taught us how to make this simple chestnut cake. I didn’t think much of it, but was really craving it in recent years, and just cannot remember how to replicate it.
Easy Ricotta Doughnut Holes with Berry Jam
Bacon Waffle Milkshake
2013: The Year in Cronuts
There's a reason pastry chef Dominique Ansel's mania-inducing Cronuts and the epic lines they've created took home both Eater National and Eater NY's awards for Spectacle of the Year, respectively. The hybrid pastries have inspired countless customers to wait for hours day in and day out, month after month since their release in May. There were Cronut television appearances. Celebrities got in on the Cronut game. And there were many, many impostors. Below, a look back at the highs and lows that made 2013 the year of the Cronut:
The Arrival of the Cronut
An actual, real cronut. [Photo: Raphael Brion/Eater]
In early May, New York City pastry wizard Dominique Ansel unleashed his Cronut on an unsuspecting public. The new doughnut-croissant hybrid quickly caused Cronut Mania, with people waiting in epic lines and scalping cronuts, all within the first weeks of the pastry's existence. Eater spoke with Ansel in May, who said of the Cronut: "It was just an addition to the menu. I didn't know it would take such a big part of the food world." Shortly after the Cronuts were released, Ansel applied for a trademark on the word Cronut.
Months later lines were (and are) still massive, and Cronut Mania hadn't slowed. In September there was a sense that the hysteria might have come to an end, since lines at the shop had apparently subsided. Turns out the mania is still in full swing — check out the line for Ansel's recent Shake Shack concrete collaboration — Ansel is just producing more now. This November, Ansel also introduced the Cronut online pre-order system, which allows customers to order the pastries from the warmth of their own home instead of braving the line in inclement weather. Although the system was promptly swamped, it still offers hope for those who are not willing to wait hours in the winter cold.
Scenes from the Cronut Line
Below, scenes from the Cronut line, presented in no particular order. For more, do check out the Cronut Line check in on Foursquare.
A customer tells me today he met his girlfriend on the Cronut line. #bringingpeopletogether— Dominique Ansel (@DominiqueAnsel) June 12, 2013
I just had @Seamless food delivered whilst standing in the line to get my #cronut @DominiqueAnsel #clever pic.twitter.com/650KhqLqxL— Maestroweather (@maestroweather) July 9, 2013
Rumors of the cronut line's demise are greatly exaggerated pic.twitter.com/KLVrn42r3Y— Robert Sietsema (@robertsietsema) September 21, 2013
Hey there copycats, if we're ever in a room together, I will be able to look you in the eye. Will you be able to do the same?— Dominique Ansel (@DominiqueAnsel) June 6, 2013
It didn't take long for the Cronut to inspire impostors (see here, here, and here). While Ansel initially told Eater he was flattered to be an inspiration to other chefs, he ended up putting the copycats on his shitlist. Below, highlights from the wide wide world of Cronut impostors:
Pastry Chefs Go to Extremes to Reverse-Engineer Cronuts
"Croissant Donuts" at Wildflour Cafe + Bakery, Philippines [Photo: Wildflour Cafe / Facebook]
Pastry chefs in Asia began creating their own version of Cronuts, and chef Ana Lorenzana-De Ocampo of Wildflour Cafe + Bakery in the Philippines had Cronuts flown in from Ansel's SoHo bakery to her bakery in Manila so she could assess how to begin making them herself. Bakeries like the Sweet Spot in Beijing and the Banderole chain in Japan spent months working out their own knockoff Cronut recipes, resulting in special flavors like Green Tea and Peanut Caramel.
Dunkin' Donuts in South Korea Knocks Off Cronuts
[Photo: Dunkin' Donuts South Korea]
In July, Dunkin' Donuts South Korea launched the New York Pie Doughnut, a Cronut ripoff. And yes, people lined up to get it.
Canada's Poisonous Knockoff Cronut Burgers
[Photo: Epic Burgers and Waffles]
In August, Toronto's Epic Burger and Waffles teamed up with Le Dolci bakery to bring Maple Bacon Jam Cronut Burgers to the Canadian National Exhibition. After reports started flooding in that people who consumed the novelty burger were getting sick (and in some cases hospitalized, the vendors were shut down and a full-blown investigation took place. The Health Department found staphylococcus aureus toxin in samples, and ultimately discovered the culpable ingredient was the maple bacon jam, which was created by the bakery. In Septemeber, despite that major setback (over 100 people got sick), Le Dolci announced plans to reopen as soon as it had the government's permission.
Victoria Beckham Conned by Fake Cronuts
Fashion designer and former Spice Girl Victoria Beckham was sucked into the mad, mad world of Cronut knockoffs. After she tweeted a picture of a dozen "Cronuts," NYC pastry chef and Cronut inventor Dominique Ansel set the record straight tweeting: "Who tricked @victoriabeckham into thinking those knockoffs were the real Cronut™? An intern who overslept and didn't wait in line? Hope not."
Cronuts on TV
[Screengrab: Late Night With Jimmy Fallon]
Cronuts are obviously telegenic. They have also become a part of pop culture, as evidenced by their many, many TV appearances including: The Chew, Late Night with Jimmy Fallon (and again), Today, CNN, and many more. Also, Glee. Check out the Vine below:
In 2013, Ansel showed himself to be a modern day Willy Wonka. Along with Cronuts, Ansel introduced several inventive pastries this year. Ansel debuted beautiful pine cones made of gingerbread. He introduced a cold cereal concoction with mini meringues in time for the holidays. And of course there was the Magic Soufflé, a Grand Marnier chocolate soufflé encased inside orange blossom brioche. Will Ansel's next pastry creation be the new Cronut? It's definitely possible.
Gervasi Spirits – Wine Barrel Bourbon: The Manhattan Makes its Mark
If you ask a bartender to list a couple of classic cocktails, the Manhattan is undoubtedly going to appear on or near the top. It’s iconic, despite being over a hundred years old, and still finds ways to make a showing on a large percentage of cocktail lists around the world. The Manhattan is also one of those drinks whose origin is murky at best and, quite often, a tall tale.
One of the most popular stories around the origin of the Manhattan, is that it was created at the Manhattan Club in New York City for a party being hosted by Jennie Jerome (Winston Churchill’s mother) in the early 1880’s. This story makes for a great tale because it seems right that the drink and club shared the same name. On top of that, with world leaders and celebrities involved, it must explain how the drink became popular. Unfortunately, despite how widely-told this story is, it is probably false. Jennie Jerome (aka Lady Randolph Churchill), was pregnant and not in the U.S. at the time the supposed party took place.
The Manhattan was much more likely to have been invented by a gentleman who went by the name “Black” in the 1860’s at the Hoffman House (another famous club at the time). The now-classic blend of rye whiskey, sweet vermouth and bitters made its rounds through the city with relatively little fanfare at first. By 1891, however, it was popular enough to have made its way into The Flowing Bowl, a published cocktail book by William Schmidt. The Manhattan was also starting to expand its definition by this point, too. While the very first versions contained rye whiskey specifically, people generally started focusing more heavily on bourbon.
Most bourbons are made in a copper still (although not required). The distillery at Gervasi Vineyard uses a copper still to make bourbon as well as other spirits. To be legally called bourbon, the recipe, known as the “mash” must be at least 51% corn and the product must be made in the United States. The mash consists of 70% corn and the rest is a mix of barley, wheat and rye. All ingredients are heated with water in a mash tun (vessel). During the cooking process, enzymes convert starches into sugar. This process allows the yeast to make alcohol. Fermentation usually lasts three to four days maintaining a temperature between 75 to 90 degrees.
A first stripping run in a copper pot still will create what is called “low wines”. These low wines are redistilled at a maximum proof of 160. From that point the mix cannot enter a barrel until the low wines reaches 125 proof (or less). The spirit must be aged for a minimum of two years to earn its status as a straight bourbon. Though there is no age requirement for a traditional bourbon. For Gervasi Spirits Wine Barrel Bourbon, this bourbon is finished in one of Gervasi’s famous wine barrels, which adds complexity and depth that make it a truly unique experience.
With the popularity of bourbon, the distillery team at Gervasi Vineyard wished to create distinction and differentiation in Gervasi Spirits’ bourbon products, while respecting the traditional expectations in character. The distillery team hand-selects the finest aged bourbon, while the winery team hand selects wine barrels based on the country of origin and the legacy wine that last matured in the barrels from their red wine program.
The barrels are transferred to the distillery at Gervasi Vineyard upon emptying for filling with a four-year-old bourbon. The bourbon will age further in the wine barrels for about eight months before making the final blend and bottling. The marriage of the two allows additional finishing and imparts a bias from the legacy wine’s character. A more rounded and softer impression makes the Gervasi Spirits Wine Barrel Bourbon unique as it adds hints of sweetness, spice and barrel notes.
According to Shae Pridemore, head distiller for Gervasi Spirits, “The Wine Barrel Bourbon is a fantastic collaborative effort between our winery and distillery teams to make a world-class spirit. We saw an opportunity to integrate our wine and bourbon crafts through the use of our decommissioned wine barrels to finish-age our bourbon. We are proud of this unique spirit which recently won a Bronze Medal in the 2020 Great American International Spirits Competition.”
So however your take your bourbon, you’re bound to appreciate Gervasi Spirits Wine Barrel Bourbon. Visit Gervasi Vineyard to enjoy these fine recipes which feature GS Wine Barrel Bourbon in both classic cocktails as well as contemporary libations.
Old Fashioned – GS Wine Barrel Bourbon, bitters, sugar cube, muddled with cherry and orange
Johnny Cash – GS Wine Barrel Bourbon, grapefruit, Limoncello, Sawmill IPA float
GS Bourbon Chocolate Milkshake – GS Wine Barrel Bourbon, Bailey’s Irish Cream, Godiva Chocolate Liqueur, heavy cream, whipped cream, chocolate drizzle and GV Chocolate Diamond. Limited time only.
AN AMERICAN FAVORITE, SHAKING UP THE FOOD INDUSTRY
Creamy, fruity and alcoholic milkshakes are making a comeback in the food industry this year. Following the cupcake and frozen pop craze, nostalgia is showing little sign of slowing down on the food scene with this year’s new craze, reinvented milkshakes. The long-time American favorite, commonly called “shakes,” are commemorated by two national holidays on the food calendar: National Vanilla Milkshake Day is celebrated on June 20 and National Chocolate Milkshake on September 12. Consumers indulge in milkshakes year-round, taking advantage of the creative and seasonal twists foodservice operators develop, and 2014 is expected to be filled with innovation. Milkshakesare an easy menu expansion and boost revenue at a minimum effort.
The History of Milkshakes
Long before the smoothie, the slushie or the frozen yogurt, there was the milkshake. The name “milkshake” was firstintroduced in 1855 and the drink was considered a tonic drink with whiskey according to The History of Milkshake by Walgreens. Usually given as a remedy to patients at the time, the milkshake was considered a health food. The blend consisted of eggs, milk or cream, and whiskey and was also served to children with digestive issues, without the liquor. Before the invention of the electric blender by Steven Poplawski in 1922, the drinks were simply shaken by hand and the consistency was similar to the thickness of eggnog. After its invention, the blender greatly improved the milkshake and what we now recognize as its cold and creamy consistency. In the article “Malted Milk: Its Cool History,” the Los Angeles Times explains how the same year, William Horlick invented malted milk, which was used in milkshakes and drunk more for pleasure than as a digestive remedy or tonic. In 1922, Ivar Coulson, an employee at a successful Walgreen drugstore in Chicago, IL, mixed together Horlick’s malted milk, some vanilla ice cream and chocolate syrup and blended it in the new electrical blender. With that the “chocolate malted milk” was born! Malted milks became a big success thereafter and still are today.
Modern milkshakes are far more sweet and indulgent, but to 19th Century foodies, the milkshake was more a cocktail than a dessert. Today, hand-blended milkshakes can be made from any flavor of ice cream. Additionalflavorings, such as chocolate syrup, malt syrup or maltpowder, can be added prior to mixing. According to QSR magazine, restaurants with high trafficvolume such as McDonald’s often choose to use pre-made milkshake mixes that are prepared in automatic milkshake machines. Some fast-food restaurants such as Dairy Queen prepare their milkshakes by blending soft-serve ice cream with sweetened, flavored syrups such as chocolate syrup andfruit-flavored syrup, and milk. Pre-made milkshakes aresold in grocery stores in North America and the United Kingdom (UK). These drinks are made from milk mixed with sweetened flavored powde, artificial syrup orconcentrate, which would otherwise be called “flavoredmilk,” thickened with carrageenan or other products.
Milkshakes Abroad and Onboard
Milkshakes are famous all over the world but carry different names and recipe variations. In New England and Canada, for instance, milkshakes are called “frappes,” which means “to ice” in French, or “velvets” – especially in northern New England. While frappes are mostly known in America as iced drinks, these don’t necessarily contain ice cream, but do have ice, milk and flavoring. Latin American consumers prefer their “batido”flavoredwith fresh fruits, as in many other parts of the world. Latin Americans usually use fruits grown locally, such as mango, banana, pineapple, papaya, kiwi and other exotic, delicious fruits. In the UK, people call the milkshake a ‘thickshake.’ Following the UK, the trend of “milkshake bars” is now trending in Ireland where small shops and franchises are dedicated exclusively to milkshakes. Favorite milkshake flavorsin Asia are avocado, spicy chocolate, melon and coconut. In Northern Italy, “sgroppino” is a popular lemon milkshake made with lemon sorbet and sparkling wine. In Australia, people craving a milkshake will rush to a “milk bar.” Milk bars today generally sell ice creams, milkshakes, sweets, chocolate bars, soft drinks, newspapers, bread and occasionally fast food. Although there are far fewer milk bars than there were during the 1970s and 80s due to changing shopping habits, most people living in suburban areas still have a milk bar within walking distance or a short drive of their home.
New at sea, milkshakes are now onboard Carnival cruise ships for the pleasure of tourists. At their Shake Spot, the new line of drinks includes classic and adult versions, such as the already popular Spirit of Kentucky, which combines vanilla ice cream with bourbon and caramel syrup. A signature shake called Vanilla Sunshine mixes vodka, vanilla ice cream and orange soda. Those looking for a more tropical feel can try the Dark and Stormy and Cuba Libre cocktails or a spiked root beer floatwith vanilla rum adding the kick.
Turning Classics into NoveltiesMilkshakes are officiallya trend. “We are seeing quite a bit of more indulgent, more interesting, and more innovative items coming out especially from fast food,” says Darren Tristano with food industry research group Technomic. Milkshakes are one of them. Today’s milkshake popularity lies in the nostalgia from summers past, youth and indulgence. The old-fashioned treat has successfully been reinvented to please kids and adults likewise. Everyone of a certain age knows what a shake is. They’re back, but without the super sweet syrups and fake cream toppings of the last century. Now it’s all about artisanal syrups, house-made ice cream and organic milk – pure and simple.
While the traditional flavors of chocolate,vanilla and strawberry are still popular, blended shakes with brands such as Oreo®, Nutella® or Twinkies® are gaining traction. Seasonal offerings such as the Shamrock Shake (Mint) from McDonald’s around St. Patrick’s Day celebrations and pumpkin during the fall are also contributing to the milkshake’s resurgence. One variety in particular that’s finding its way into eveyone’s kitchen: the cereal-flavored milkshake. This dessert aims to reproduce the taste of milk after it has been soaked with cereal. The trend is also taking off in restaurants. Momofuku Milk Bar in New York, for instance, offers soft-serve cereal milk that takes on the flavors of popular cereals such as Fruity Pebbles, Cap’n Crunch and Lucky Charms. It also has a generic cereal milk flavor served with crunchy corn flakes. o go along with the treat, the establishment offers the cereal as a topping to really push the cereal taste along with a crunchy texture.
Adult milkshakes constitute another popular twist on the original shake. It’s fairly easy to create an after-dinner treat just for the grownups by adding liquors and spirits such as a hint of black raspberry liqueur or a dash of bourbon into the mix. Bartenders around the country are shaking up the seasonal staple. Some chefs are now including grown-up desserts in their offerings with items such as a prosecco float made of honey gelato, honey-infusedwhipped cream and prosecco. Red Robin, a burger chain, has released a wine and fruit milkshake for its spring menus: the Mango Moscato Wine Shake combines Moscato, SKYY Infusions Moscato vodka, mango puree and vanilla soft-serve ice cream. An original sweet-savory combination spotted in a San Francisco Restaurant is a foie gras milkshake featuring foie gras ice cream and walnut liquor. And because there’s room for more than one questionable milkshake combination, Texas created a beer and bacon milkshake. Levys Restaurants and the Texas Motor Speedway have partnered to create the Shake ‘n Bacon Brew, a milkshake made with Blue Bell vanilla ice cream, Rahr & Sons Ugly Pug Black Lager, bacon-infused maple syrup, whipped cream and a bacon garnish.
With worldwide popularity, the milkshake has traveled through centuries to adapt to its fans’ changing needs. Today a huge trend in desserts, the drink is continuously being reinvented to include seasonal and adult twists and can be found anywhere from quick service restaurants to sophisticated fine dining menus.
Strawberry Kentucky Bourbon Cocktail
Kentucky is to bourbon as squats are to legs day. They just make sense. It helps that Kentucky is the birthplace of Bourbon, cranking out about 95% of the world’s supply, according to the Kentucky Distillers Association.
To amp up the perfect pairing, this cocktail features muddled strawberries, lemon juice, and a dash of simple syrup. Top it with ginger beer for a little fizz, and you’ve got yourself the ultimate boozy beverage—perfect for any summer cookout.
Recipe created by Erick Castro and provided by Ewan Morgan, brand ambassador for Bulleit Bourbon.
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- 1 strawberry, chopped
- 3/4 oz lemon juice
- 1/2 oz simple syrup
- 1.3 oz Bulleit Bourbon
- 2 dashes Angostura bitters
- 2 oz ginger beer
Muddle strawberry, lemon juice, and syrup in a shaker. Add bourbon, bitters, and ice. Shake.
The Best Ice Cream Milkshake Recipes
Ice cream milkshakes are a favorite summertime treat. Not only are they cold and delicious, they’re fairy easy to make. Simply mix three big scoops of your favorite ice cream flavor with 2 ounces of milk in a blend. Then add your favorite toppings! For a thinner ice cream milkshake, you can add extra milk. Alternately, if you are out of milk, try using an almond milk vanilla creamer in its place. You can also make a grown up version of your favorite ice cream milkshakes by substituting the milk with liquor instead.
The milkshake combinations, when you think about it, are almost endless. So whether you like your ice cream milkshakes spiked or kid-safe, topped with cookies or cotton candy, or drowning in caffeine, here are my favorite (mostly grown up) versions of ice cream milkshake recipes to try this summer.
Kid-Friendly (Sugar Shock) Ice Cream Milkshake Recipes
- Unicorn Milkshakes via Sugar Hero!
- Oreo Cookie Milkshake via The Salty Canary
- Kid-Safe Cotton Candy Milkshake via Bite Me More
- 5-Ingredient Mermaid Milkshakes via Sofab Food
- Unicorn Bark Milkshakes via Bethcakes
- Magical Rainbow Unicorn Milkshakes via Mom Skills
- Peanut Butter Chocolate Milkshakes via She Wears Many Hats
- Triple Chocolate Milkshakes via Southern Living
- 3-Ingredient Cake Batter Milkshakes via Cooking Classy
- Malted Black & White Milkshakes via Food 52
- 4-Ingredient Homemade Strawberry Milkshakes via Six Sisters’ Stuff
- Cinnamon Toast Crunch Milkshakes via Foodie Crush
- Extra Chocolatey Chocolate Milkshake via Cravings of a Lunatic
- Creamsicle Ice Cream Milkshakes via Serious Eats
- Nerds Ice Cream Milkshake Recipe via Rachel Cooks
- Banana Pudding Ice Cream Milkshakes via A Spicy Perspective
- Neopolitan Extreme Milkshakes via Poppytalk
- Salted Pretzel Nutella Fudge Milkshakes via Half Baked Harvest
- Epic Chocolate Peanut Butter Milkshakes via Sugar Hero!
- Raspberry Cheesecake Milkshake Recipe via Girl vs Dough
- Toasted Marshmallow Milkshake via Cookies & Cups
- Salted Caramel Milkshake Recipe via Handmade Charlotte
- Apple Pie Milkshakes via The Chic Site
- Strawberry Rhubarb Ice Cream Milkshakes via Dairy Good Life
- Candy Bar Milkshake Recipe via Oh! Nuts
Spiked & Boozy Milkshake Recipes for Adults
- Kahlua Cookies & Cream Milkshake via Damn Delicious
- Vanilla RumChata Milkshake via Savory Simple
- Bananas Foster Milkshake Recipe via Food Network
- Boozy S’mores Milkshake via The Spruce Eats
- Red Wine Ice Cream Floats via Mind Over Batter
- Boozy Buttered Rum Milkshake Floats via Style Me Pretty
- Roasted Cherry Bourbon Milkshakes with Hot Fudge via How Sweet Eats
- Hard Rock Cafe’s Twist & Shout Milkshake Cocktail via The Spruce Eats
- Strawberry White Chocolate Boozy Milkshake via No Spoon Necessary
- Boozy Chocolate Milkshake with Whiskey via Jessica Gavin
- Spike Caramelized Banana Milkshake via Cake-n-Knife
- Boozy Lucky Charms Milkshakes with Frosting via How Sweet Eats
- Death by Chocolate Milkshake Cocktail via The Spruce Eats
- Cotton Candy Milkshakes with Vodka via LorAnn Oils
- Coffee & Rum Milkshake with Chocolate Coffee Beans via A Cozy Kitchen
- Spiked Thin Mint Milkshakes via Serious Eats
- Chocolate Peanut Butter Bourbon & Bacon Milkshake via Heather Christo
- Churro Milkshakes with Dulce de Leche via Half Baked Harvest
- Bourbon Maple Peanut Butter Cup Milkshakes via Girl vs Dough
- Spiked Pistachio Cream Cake Milkshakes via How Sweet Eats
- Irish Coffee Milkshake Recipe via Tasty
- Boozy Baileys & Coffee Milkshake via Simply Scratch
- Grasshopper Pie Milkshakes via Boulder Locavore
- Cherry Lambic Milkshakes via Love & Olive Oil
- Turtle Coffee Milkshake Recipe via Tipsy Bartender
- Whiskey Chocolate Chunk Coffee Milkshakes via Salt & Wind
- Boozy Coffee Milkshake Recipe via A Night Owl
- Spiked Coffee Milkshakes via Shutterbean
- White Russian Ice Cream Milkshake via Brown Eyed Baker
- Irish Coffee Milkshake Shooters via Culinary Ginger
Coffee Ice Cream Milkshake Recipes
- Perfect Coffee Milkshakes via San Francisco Bay Coffee
- Cold Brew Caramel Coffee Milkshakes via Love & Olive Oil
- Espresso Ice Cream Milkshake Recipe via Tasting Table
- S’mores Coffee Milkshake via Shugary Sweets
- Vietnamese Iced Coffee Milkshakes via Food Network
- Chocolate Coffee Ice Cream Milkshakes via Jelly Toast
- Mexican Coffee Milkshake Recipe via Food Network
- Pumpkin Coffee Milkshakes via Serious Eats
- Kit Kat & Creamy Coffee Milkshake Recipe via Bite Me More
- Chocolate-Coffee Almond Milkshakes via David Lebovitz
- Low Carb (No Sugar Added) Coffee Milkshake via Low Carb Yum
- Peanut Butter Banana Coffee Milkshakes via Inside BruCrew Life
- Chocolate Hazelnut Coffee Milkshake via Amanda’s Cookin’
- Java Lava Crumbler Milkshakes via The Thirsty Feast
- Coffee Cookies & Sweet Cream Milkshake via A Cookie Named Desire
- Mocha Milkshake with Espresso via Miss in the Kitchen
- Coffee and Mocha Milkshakes via A Whisk and Two Hands
- Mocha Mint Ice Cream Milkshakes via The Gunny Sack
- Frozen Affogato Shake with Espresso Granita via Fine Cooking
- Triple Shot Espresso Milkshake via Enlightened Blog
- Cold Brew Coffee Coconut Milkshakes via Starbucks Coffee at Home
- Coffee and Donuts Milkshake Recipe via tbsp.
For more delicious summertime treats, try my brown sugar drop cookies recipe. Or check out more great dessert recipe ideas on my Food Recipes Pinterest board. And don’t forget to follow me across your favorite social media platforms. You can find Soap Deli News on facebook, twitter and instagram. Or sign up to receive my newsletter to stay in the loop.
8 Ice Cream Cocktails You Can Make at Home
While blending booze and ice cream (or sorbet) together isn’t always easy, we recently canvassed a few experts on their ideal combo of the two decadent ingredients. Below, some cocktails, floats, pour-overs, milkshakes and even an infused ice cream. And for some background and history on ice-cream cocktails, head here .
The Mint Julep Ice Cream Float
Michael Toscano, Woodford Reserve Brand Ambassador
- 2 scoops vanilla or mint chocolate chip ice cream
- .75 oz. Mint Honey Syrup (or Woodford Reserve Mint Simple Syrup)
- 1.5 oz. Woodford Reserve Bourbon
- Q Kola
- Dark Chocolate for garnish
Scoop ice cream in tall glass. Pour syrup and bourbon over ice cream. Top with Q Kola. Garnish with a paper straw, large sprig of fresh mint and grated dark chocolate.
“There’s something nostalgic about an ice cream float that just makes you feel good,” says Toscano. “As a kid growing up in the Midwest, ice cream floats were always part of my sleepovers with my grandparents. And the Kentucky Derby was a huge part of my upbringing. This brings together two amazing parts of my life into one fantastic cocktail.”
Matthew Reysen, Bartender at Dante (NYC)
- 2-3 Scoops of Talenti Raspberry Cheesecake Ice Cream
- 1.5 oz of Starward Two Fold Whisky
- 3 oz of whole milk
- 0.5 oz. Amontillado Sherry
- 2 pieces of Valrhona Dark Chocolate
- 1-2 ice cubes
Add all ingredients to a blender for a couple seconds. Serve in a chilled pint glass with fresh raspberries, shaved dark and white chocolate over the milkshake.
“The Starward Two Fold compliments the raspberry cheesecake ice cream so well,” says Reysen. “I created this drink to enhance the flavors of the whisky, not drown them out.” Interestingly enough, Reysen is not really a dessert person, at least when he was a child, “With the exception of anything tart, and then I was all in. As I’ve grown up my sweet tooth has fully emerged so I wanted to pay a little bit of homage to my childhood, which is where the raspberries came in. My favorite quarantine ice cream was the Talenti raspberry cheesecake, so this was a no-brainer.”
Amy Wimmer, owner, The Del-Bar, Wisconsin Dells
Pour crème de cacao and brandy into the bottom of a blender. Top with ice cream. Blend until creamy and smooth. Pour into glass (poco, hurricane or rocks), top with homemade whipped cream and nutmeg
Amy Wimmer, owner, The Del-Bar, Wisconsin Dells
- 0.5 oz. green crème de menthe
- 0.5 oz. white crème de cacao
- 3 scoops vanilla ice cream
Pour crème de menthe and crème de cacao into the bottom of a blender. Top with ice cream. Blend until creamy and smooth. Pour into glass (poco, hurricane or rocks), top with homemade whipped cream, then drizzle crème de menthe on top.
The previous two recipes are taken from Wisconsin Cocktails by Jeanette Hurt. Reprinted by permission of the University of Wisconsin Press. © 2020 by the Board of Regents of the University of Wisconsin System. All rights reserved.
Peanut Butter Cup
Via Michael Morton of At Random (Milwaukee)
- 1 oz coffee liqueur (Kahlua works well)
- .5 oz vodka
- 1 oz chocolate syrup
- 1 spoon of peanut or almond butter
- 9 oz vanilla ice cream
Add the spirits and chocolate sauce to the blender. Add three scoops of vanilla ice cream (about 9 oz). Blend on low speed. When it starts to become smooth, add the peanut butter (we use Reese’s peanut sauce, but any peanut or almond butter will work). Pour into a 12-oz. glass, and top with whipped cream and toppings, such as Reese’s Pieces, crushed peanuts or a mini Peanut butter cup. Extra credit for a cherry.
“There are few things that make this cocktail appealing — it’s an almost universally loved flavor combination, and this recipe is also very forgiving,” says Morton. “You could use brandy or bourbon, crème de cocoa in place of coffee liquor, or you could make it without alcohol. And there’s potential for modification. People request adding banana, raspberry or strawberry. You could even try bacon.”
Mr Black Boozy Affogato Cocktail Recipe
Via Mr. Black
Take a generous scoop of ice cream (your choice of flavor) and drop into a dessert cocktail glass. Pour Mr Black over the top and wait for the ice cream to slowly drizzle into the liquid. Generously sprinkle your choice of crunchy garnish.
Montelobos Violette Ice Cream
Danielle Crouch, Jammyland (Las Vegas)
The following works well in any automated machine. You can also do it manually in an old- school churner. Whatever the method, the bowl remaining frozen is a must.
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract (please ensure it’s real vanilla)
- 1 oz runny honey (3:1 honey:water)
- A barspoon (.125 oz) of Pastis
- Montelobos Mezcal
- Crumbled Nilla Wafers
Make sure all ingredients are as cold as possible! Throw the booze in the freezer and the cordials in a fridge. Crank up the cooling in there, too. All of this aids the cohesion of ingredients.
Blend first four ingredients in a blender/Vitamix. Spin the mixture in the ice cream maker until ingredients have the consistency of soft serve (approx. 20 minutes). If the ice cream is too hard, it’s okay to mix the ice cream and the spirits in the blender before returning them to the ice cream maker to continue spinning. Add 1 oz. Montelobos Mezcal and 3 oz. violette (we enjoy using The Bitter Truth). At the mix-in phase towards the end of the spin cycle (most machines will prompt you): add Pastis and honey + 2 oz. of Nilla Wafer Crumble.
When the cycle is complete carefully remove all of the ice cream from the bowl. It’s best packed densely into a metal container and covered with wax paper. Air-tightly wrap it in plastic and place it as close to the center of your freezer as possible. Let it firm overnight. This base works well with most anything you can think of.
“It’s no smoke bomb, but it isn’t an overly refined bottling, either,” says Crouch. “The rusticity and terroir are intact. You can really dig into the vegetal notes. The violette (any quality bottling will do) teases out the floral notes of the agave while the honey bear hugs the smokiness of the spirit.”
Bourbon Brown Sugar Milkshake
Via Laura Aidan of Prohibition Creamery (Austin, TX)
- 8 oz. vanilla ice cream
- 1 oz. whole milk
- 1 oz. Garrison Brothers bourbon (or any bourbon of your choice)
- .5 tbsp dark brown sugar
- 1 oz. salted caramel sauce
- Whipped cream: Add a splash of bourbon if making your own whipped cream
- Garnish: Mini bourbon caramel apple pie
Swirl the inside of a glass with a drizzle of salted caramel. In a blender, add ice cream, milk, bourbon, brown sugar and salted caramel and blend on high until thick. Add a little extra milk if needed. Pour into glass and top with whipped cream and a mini apple pie.
“Who doesn’t love top-shelf bourbon for dessert?” says Aidan. “The richness of the ice cream combined with brown sugar, salted caramel and a nice bourbon makes this a delicious fall sipper.”
Cherry Bourbon S’mores Milkshake
How do you make the ultimate milkshake? Add cherries and bourbon, of course! Sweet Rainier cherries shine with the mix of chocolate and bourbon. Toasted marshmallows will bring out your inner child while enjoying this boozy milkshake!
You can also make these non-alcoholic by replacing the bourbon with more milk (depending on the consistency desired).
Note: You will need freezer space to put your coated glasses while the chocolate sets and you mix your milkshake!
Glasses & Topping Ingredients:
- ¼ - ½ cup chopped dark chocolate, melted
- 3-4 sheets of honey graham crackers, crushed
- 6 large marshmallows for 2 large milkshakes, or 12 medium marshmallows for 4 small milkshakes
- 1 teaspoon dark chocolate per glass, finely shaved
- 2 cups pitted Rainier cherries (measured after pitting)
- 3 cups chocolate ice cream
- ¼ cup whole milk
- 4 oz. bourbon (optional & adjust per your taste)
To create the coating for the glasses, start by crushing the graham crackers. You can pulse them in a food processor for a few seconds or crush them by hand. Place the crushed graham crackers on a flat plate (large enough for rolling your glasses). Save the remainder of graham crackers to use as topping for the milkshakes. To melt the chocolate you can use a double boiler (our preferred method) or a microwave. If you are using a microwave, melt chocolate in 30 second increments keeping a close eye so the chocolate doesn’t burn. Pour melted chocolate onto a plate (should be large enough to roll your glasses on, with room to make sure chocolate doesn’t run off). Roll your glass in the chocolate, making as large or as small of a chocolate rim as you’d like. Then roll your glass in the crushed graham and place the glass immediately in the freezer to harden chocolate while blending the milkshake. We like to use fancy milkshake or cocktail glasses, but any glass will do! Use leftover melted chocolate to dip some cherries in!
To make the milkshake, place cherries, ice cream, milk and bourbon in a blender. Blend just until smooth.
To create the toasted marshmallows, turn on your oven broiler. Line a baking sheet with tin foil and broil marshmallows for about one minute on each side. Keep a close eye on them to make sure they don’t burn!
Take the glasses out the freezer, fill with the milkshake ingredients. Top with 3 marshmallows, crushed graham cracker and shaved chocolate. And… of course, enjoy!
We can't say fruitcake has ever been "forgotten," exactly. Fruitcake has always been around, and folks are very conscious of that around Christmastime. The problem is that many regard the prospect of eating fruitcake with a least some measure of trepidation. And that's putting it mildly. But it doesn't have to be that way. Fruitcake, when it's homemade with fresh ingredients, can be quite the revelation. Don't believe us? You could try making it yourself…