At Jack Allen’s Kitchen’s, Beverage Manager David Toby’s Bourbon Milkshake is made with milk, bourbon, vanilla, simple syrup, nutmeg, and Amy’s Mexican Vanilla ice cream. This hearty libation, appropriately nicknamed by the regular customers as “eggnog on steroids,” is a riff on New Orleans’ Frozen Bourbon Milk Punch.
4 cup of milk
1.5 cup of bourbon (feel free to add more if you like)
1/4 cup vanilla extract
1/4 cup simple syrup (1:1 ratio of water to sugar)
1 pt of Amy’s Mexican Vanilla Ice Cream
Pinch of nutmeg
Combine all ingredients in a blender for 10 seconds. Pour into 8-10oz low ball glass. Garnish with a pinch of nutmeg and a drizzle of caramel.
Makes enough for 1 1/2 quarts