Stout Caramel Milkshakes Food

BLACK AND WHITE STOUT MILKSHAKE

Steps:

• Take the vanilla ice cream out of the freezer for 10 minutes or so to soften. Once barely softened, add to the blender 4 scoops of vanilla ice cream, the milk, chocolate syrup, and the chilled stout, pouring slowly so as not to generate lots of beer foam. Add the pinch of salt and blend to a smooth consistency. For a thicker consistency, add more vanilla ice cream.
• Pour the milkshake into 4 glasses and float 1 mini pretzel on top of each glass.

STOUT CARAMEL MILKSHAKES

Steps:

• Whip the heavy whipping cream with an electric mixer until it's stiff and refrigerate while you make the milkshakes.
• Add the ice cream and beer to a blender and blend just for a few seconds until combined.
• Pour the milkshakes into tall glasses and finish with a large dollop of whipped cream.
• Drink immediately.
• Dust with malt powder, optional

SALTED CARAMEL MILKSHAKES

Steps:

• Add 1/3 cup water to 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 deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.
• Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses.
• Cook's Note: For an adult version of this drink add 1 1/2 ounces rum to each milkshake!

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.

SOY SAUCE CARAMEL MILKSHAKE

Steps:

• Before you start making the caramel, set out two glasses, then use the oil to lightly coat a non-stick liner. Put it on a wooden chopping board.
• Heat the sugar in a saucepan until it starts to melt, swirling the pan gently to make sure it melts evenly. When the sugar is a deep gold colour, remove the caramel from the heat and leave it to cool for a couple of minutes. Very carefully add the light soy sauce - the mixture may foam up, but continue stirring it until you have a smooth, thick caramel. Quickly use a mini spatula or silicone brush to spread some of the caramel down the inside of each glass in stripes, then leave to set. Pour the remaining caramel onto the non-stick liner in stripes (don't worry if this is not exact). Leave to cool until set, then break into shards.
• Snap a few caramel shards into pieces and drop them into the base of the glasses. Put the ice cream and milk in a blender. Whizz until smooth, then pour into the prepared glasses.
• Top the milkshakes with the crushed Maltesers and a spoonful of whipped cream, if using. Break off pieces of the remaining caramel shards and use these to decorate the top. Serve straightaway, as the caramel will quickly start to soften and melt.