Gluten Free Bourbon Spiked (or not) Vanilla, Chocolate, Cherry Mini Milkshakes
Miniature versions of recipes seem to captivate us. Just look at the cupcake craze. Cupcakes are really just little cakes. And in recent years, mini pies and tarts have become popular. And of course, there are sliders. And gazpacho shooters. And …
There are a lot of reasons to love mini versions of delicious food. First of all, they are so darn cute! And then there is portion control. I find it pretty easy to eat just one cupcake but the size of the piece I might cut myself from a large cake? Well … let’s just not talk about that right now.
Right now, let’s talk about what I predict will become the next big craze in my house – mini milkshakes. Spiked mini milkshakes to be exact.
These milkshakes are a combination of vanilla, chocolate, and cherry with a splash of bourbon thrown in, and they are amazing!
If you can’t tolerate bourbon or don’t want to spike your milkshakes, no problem. Leave out the bourbon and just add 4 more ounces of milk to the milk shake and 1 teaspoon of vanilla to the whipped cream. I didn’t sweeten my whipped cream, as I felt the milkshake was sweet enough, but you can always add a bit of sugar to yours before whipping if you like.
Recipe Notes: You can line your glasses with chocolate sauce way ahead and just keep them in the freezer. Use the best vanilla ice cream you can afford – the kind with the little flecks of vanilla in it is the best! I used chopped milk chocolate bars in this recipe but you can also use semisweet or bittersweet. I also used natural maraschino cherries,which are not as bright red as the regular kind but again, you can use what you like. I froze some milkshakes ahead to see if this was possible for parties and found that you can freeze them in the serving glasses, without whipped cream and garnishes, then take them out about 10 minutes before serving.
- 6-10 tablespoons chocolate syrup
- ½ cup plus 1 tablespoon cup bourbon
- 1 cup heavy whipping cream
- 2 (1.55 ounce) bar chocolate bars
- 18 maraschino cherries
- 1 quart vanilla bean ice cream slightly softened
- ½ cup milk
Hold an 8-ounce glass or jelly jar sideways, squirt in about a tablespoon or so of chocolate syrup about a quarter of the way down from the top and rotate the glass to coat the inside. Repeat with 5 more glasses and put in the freezer until ready to serve the milkshakes.
Whip the cream with 1 tablespoon bourbon and refrigerate until ready to serve.
Chop the chocolate bars finely. Remove the stems from 12 of the cherries and chop them finely.
Put the ice cream, milk, and ½ cup of bourbon in a blender and process until thick and smooth. Add the chopped chocolate and cherries and blend. Pour the mixture into the prepared glasses, top with whipped cream and a cherry and serve with a straw and a spoon.
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