Spiked Milkshakes Recipes

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SPIKED FRENCH VANILLA MALTED MILKSHAKE

Provided by Jeff Mauro, host of Sandwich King

Categories     beverage

Time 30m

Yield 4 servings

Number Of Ingredients 10



Spiked French Vanilla Malted Milkshake image

Steps:

  • Puree the milk and malt powder in a blender. Add the ice cream and liqueur. Blend until smooth and desired consistency is reached. Swirl around some Raspberry Liqueur Coulis on the inside of each glass. Pour the shake into each glass. Garnish with a dusting of malt powder and a couple raspberries. Do not operate heavy machinery while enjoying this malt.
  • Add 1/4 cup water, the raspberries, sugar and lemon zest in a small saucepan. Bring to a boil and cook down, about 10 minutes. Remove the saucepan from the heat and cool. Puree the mixture in a blender and strain into a small bowl, discarding any solids. Add the liqueur and mix to incorporate.

1/2 cup whole milk
Fresh raspberries, for garnish
1/2 cup malted milk powder, plus more for garnish
4 cups French vanilla ice cream
4 ounces raspberry liqueur, such as Chambord
Raspberry Liqueur Coulis, recipe follows
1 pint fresh raspberries
1/2 cup sugar
Zest of 1 lemon (2 teaspoons)
4 tablespoons raspberry liqueur, such as Chambord

SPIKED CHOCOLATE AND COFFEE MILKSHAKES

Provided by Giada De Laurentiis

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 4



Spiked Chocolate and Coffee Milkshakes image

Steps:

  • In a blender, blend the gelato, coffee and liqueur. Divide the milkshake between 2 mugs. Top with whipped cream.

1 pint milk chocolate gelato
1/4 cup cold-brew coffee, such as Stumptown
1/4 cup Irish cream liqueur, such as Baileys
Soft whipped cream, for topping

SPIKED MILKSHAKES

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 7



Spiked Milkshakes image

Steps:

  • In a blender, combine the coffee liqueur, dark rum, malt, ice cream and chocolate shavings. Blend until frothy.
  • Pour into 6 glasses, top off with 2 ounces of seltzer, and garnish with the crushed coffee beans and a pinch of malt and serve immediately.

6 ounces coffee-flavored liqueur (recommended: Kahlua)
6 ounces dark rum
6 tablespoons malt powder, plus extra for garnish
6 scoops chocolate ice cream
12 ounces bittersweet chocolate, shaved
12 ounces seltzer
3 tablespoons coffee beans, crushed (recommended: espresso roast beans)

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