Bourbon, Vanilla, and Chocolate Milk Shakes and Simple Chocolate Syrup

This is recipe for Bourbon, Vanilla, and Chocolate Milk Shakes and Simple Chocolate Syrup is incredibly easy, and very tasty. I’ve been making a lot of ice cream lately, so it was a cinch to whip up a batch of vanilla. I usually use the Jeni’s Splendid Ice Cream recipe. If you’re interested in trying your hand at making your own ice cream, I highly recommend her cookbook. I’m a Columbus, Ohio native, so I have a soft spot for Jeni’s, but her cookbook is indeed easy to follow and has a lot of interesting and unusual flavor combinations. MilkshakeThe chocolate syrup was really easy too, and turned out to be surprisingly thick and fudgy. I’m not a huge fan of chocolate syrup, I find most recipes taste like sugar, and not at all like chocolate. I added a pinch of instant coffee to the mix hoping it would intensify the flavor, but it still ended up overly sweet for my tastes.


All in all, this was a delightful treat for a hot summer day.

Baked Sunday Mornings

10 thoughts on “Bourbon, Vanilla, and Chocolate Milk Shakes and Simple Chocolate Syrup

  1. Hmmm, I’m curious to know how long you boiled the syrup for? I think I boiled mine too long – it was gritty and turned rock hard once chilled.

    • Hmmm…I can’t answer that actually. I was rather surprised that everyone elses turned out poorly, considering that I was recklessly inattentive with mine. I think I just got lucky. I was doing dishes while the pan was heating up, and when I looked back over at it it was already boiling. I’m lucky it didn’t boil over and make a huge mess.

    • Thanks! I wasn’t exactly sure how to integrate the syrup into the recipe, putting it on top seemed a little weird.

  2. Great idea drizzling inside of the glass! I didn’t get to the recipe this week, but do want to try this one.
    I love Jeni’s book too. And I have the same ice cream containers, except mine is all white…I had no idea they came in different colours! Love yours.

  3. Beautiful job, Liz! I had to skip this one, as I was traveling at the time, but it sounds yummy. You might be the only one whose syrup turned out well. I was going to try it for this week’s semifreddi, but I think I’ll use a ready-made syrup instead…

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