Boozy Chocolate Milkshake

Take the finest chocolate, mix it with ice cream and whisky, and turn that frown upside down.

by Dandelion Chocolate
20 July 2016, 1:07pm

Servings: 2

Total: 30 minutes


for the chocolate syrup:

300 ml whole milk

177 grams chocolate mint (plus more, for garnish)

100 grams sugar

10 ml corn syrup

415 grams chopped 70% chocolate

for the milkshake:

1 pint vanilla ice cream

30 ml blood orange bitters

60 ml bourbon


1. Make the syrup: In a heavy-bottomed saucepan, bring the milk and 1/2 cup|120 ml water to a simmer. Add the mint leaves and continue to simmer for three or four minutes. Turn off the heat and let the mint steep for at least 15 minutes (or overnight if you want a stronger mint flavor).

2. Strain the milk and water into a new saucepan, add the sugar and corn syrup, and bring to a low boil.

3. Add the chocolate and whisk until melted and smooth. Take off the heat and put in the refrigerator to cool.

4. Make the milkshake: Combine the whiskey, bitters, and 4 ounces|120 grams of chocolate syrup in a blender, and pulse a few times until mixed.

5. Add the ice cream and blend until just combined, careful not to liquify the ice cream completely. Transfer to a glass and garnish with extra mint.

From Dirty Work: Making Whiskey-Spiked Milkshakes with Dandelion Chocolate

Dandelion Chocolate
milkshake recipe
vanilla ice cream