Salted Caramel Milkshakes Food

SALTED BOURBON CARAMEL MILKSHAKE

Steps:

• Pour 1/3 cup water and the bourbon into a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar.
• Once the sugar turns a rich, deep brown, remove the pan from the heat and carefully pour in the cream, taking care as it will splatter a little. Add the butter, salt, and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce-this makes it shiny and rich.
• Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Combine the ice cream, milk, and the remaining caramel sauce in a blender, reserving a little of the caramel for the topping. Blend until smooth and pour into the glasses. Top each with a little whipped cream, a pinch of sea salt, and a drizzle of the reserved salted caramel sauce.

SALTED CARAMEL MILKSHAKE

Steps:

• Blend the ice cream, dulce de leche, tequila and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream, sea salt and/or candied orange peel.

SALTED CARAMEL MILKSHAKE

Steps:

• For the salted caramel milkshake:
• Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
• For the salted caramel sauce:
• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
• Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
• *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.

SALTED CARAMEL MILKSHAKE

Steps:

• Dip the rim of two glasses in water, then into the crushed caramel candy. Set aside.
• Puree milk and dates in a blender until well combined (until there are virtually no date bits and pieces). Add frozen pineapple chunks, almond butter, vanilla and maple extracts, salt, and ice cubes. Blend on medium speed until ice cubes are pureed and beverage is thick and frothy.
• Divide between the 2 candy rimmed glasses and add a pinch of sea salt on each, if desired.

SALTED CARAMEL VANILLA LATTE MILKSHAKE

Steps:

• For the salted caramel sauce:.
• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
• Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and cool. Keeps refrigerated for for 2 weeks.
• For the salted caramel milkshake:.
• Combine the ice cream, milk and caramel sauce in a blender and blend until smooth.