I’m going to keep it short today, but oh so sweet. I had a little bit of caramel sauce leftover from another dessert and an extreme case of baking indecision over the weekend. I’m not sure what made me think of milkshakes, as I generally never drink them – unlike Steve, who finds it impossible to pass up ordering a milkshake or spider whenever he sees them on a café menu!
Then I remembered the Salted Caramel milkshake at Reuben Hills that he ordered when we visited for brunch and decided to try my own very grown-up sort of milkshake, because when I say caramel sauce, I don’t mean any old sauce. I mean Salted Caramel and Bourbon sauce. Oh yeah.
This milkshake is seriously indulgent. If you wanted to go all out you could use a homemade salted caramel ice cream too. As far as milkshakes go, I reckon it was one of the best I’ve ever had, although it was seriously rich and I couldn’t finish it (!) but I know Steve would have loved it.
Hope everyone has a delicious week! xx
Caramel Sauce (you will have some leftover)
• 1 cup (250ml) pouring cream
• 60g butter
• 1 cup brown sugar
• ½ teaspoon salt
• 2 tablespoons bourbon (optional)
• 1 cup milk
• 1/3 cup cooled caramel sauce (or use your favourite recipe or a good quality store-bought version), plus extra to serve
• 3 big scoops vanilla ice-cream, plus extra to serve
To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Add salt and bourbon and stir to combine. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Set aside and allow to cool.
For the milkshakes, place milk and caramel sauce in a blender and pulse to combined and frothy. Add ice cream and pulse until incorporated. Pour into serving glasses and top with another scoop of ice cream and a drizzle of caramel sauce.