Let’s Cook! Salted Caramel Milkshake

September 20, 2011

Is it a dessert or an adult beverage? How about both? Finally something that satisfies my Tequila needs and Miss Bonnie’s Caramel cravings at the same time…

The June 2011 issue of the Food Network Magazine featured three booze-included milkshake recipes from BLD restaurant in Los Angeles, and one of those looked to be just about perfect to make both Miss Bonnie and myself happy, so of course we had to try it… here’s the Eating (and Drinking) Around the World version (which is not too different from the original).

Salted Caramel Milkshake


2 Cups  Vanilla Ice Cream

2/3 Cup  Prepared Caramel Sauce

4 – 5 Tbl  Tequila (Anejo or Reposado)

Salts and Whipped Cream for topping (see below)


Put the ice cream, caramel sauce and tequila in a blender.

Add 5 or 6 ice cubes and blend on medium speed until smooth.

Adding the good stuff...

Pour into serving glasses (this should make two or three generous servings) and sprinkle with a bit of coarse sea salt.

If desired (and why wouldn’t you?) add some of your favorite whipped topping – of course we took this as an opportunity to use our can of alcohol-infused whipped cream – if you haven’t heard of such goodness check out “Let’s Cook! Spicy Little Blueberry Tarts“.

Atop the topping, you can sprinkle just a bit more coarse salt, ideally something with color and/or extra flavor… we used Hawaiian Red Sea Salt on one milkshake and Ghost Pepper Salt on the other (guess which one was on mine…).

Drink me!

Yep, they turned out great… give this a try if you’re looking for a sweet, boozy dessert!

Maybe that should have been “let’s blend” instead of “let’s cook”…  oh well… back to the kitchen!

2 Responses to “Let’s Cook! Salted Caramel Milkshake”

  1. Casey Says:

    AH that looks so yummy!!! Too bad im not 21 :/


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