The rules of the booze shake are as follows:
(1) The first rule of Booze Shake is… You can totally talk about Booze Shake. Why do you ask?
(2) Go easy on the alcohol, then add more if necessary; we’re not making a cocktail. I find that half a shot per shake is plenty–of course, this varies on how sweet/easy to drink your chosen liquor is.
(3) Use quality ice cream. The stuff that is pumped full of air, when blended, will deflate faster than the wide-eyed romantic ideals of tween Twilight fans everywhere. (If you are judging me for knowing anything about this… That makes two of us.) Anyway. I usually make sure to pick up ice cream that feels relatively heavy and has a relatively decent amount of calories. Julie’s Organic did the job beautifully in this case.
If you’re a statistician type, and you were looking at my blog, you may conclude that I’ll never make a milkshake without alcohol (I believe I’ve spiked three out of three recipes so far: here’s one with berries, and one with Kahlua).
That will probably be the case, at least until this thing catches on. It’s just what advocates for important causes do, you guys. What’s not to love? You have your requisite pure, sweet creaminess, but a touch of the hard stuff brings a new, more complex, more interesting dimension to a tall, frosty, classic diner treat. This is especially true if your chosen hard stuff is bourbon. Here, its spiciness is further enhanced with cinnamon, and countered with the fuzzy, juicy sweetness of summer peaches. Enjoy!
Peach, Cinnamon and Bourbon Milkshake
1 pint quality vanilla ice cream
2 ripe peaches, peeled and cubed
2-3 tablespoons peach preserves, depending on how sweet you like things
1 shot bourbon
1 scant tablespoon cinnamon
Combine all ingredients in a blender until smooth and thoroughly incorporated. Makes 2 large milkshakes, or 3 small ones.