The Caramel Bourbon Shake is a boozy, sweet treat made with housemade salted caramel sauce and a bourbon-spiked vanilla milkshake base, finished with salted caramel whipped cream.
2011 Food & Wine Best New Chef and Top Chef winner Stephanie Izard drew inspiration from classic diner favorites when developing this shake for a diner-themed cooking demo at the Food & Wine Classic in Aspen. At Little Goat Diner in Chicago, Izard’s menu of beloved, comfort-food staples includes an entire section devoted to shakes.
Why the Caramel Bourbon Shake works
Bourbon and caramel are a classic pairing because, when combined, they amplify the warmth, sweetness, and depth inherent to each ingredient. Aromatic notes in the spirit — dried fruit, smoke, and spice — are balanced by the caramel’s sweetness, while vanilla ice cream and heavy cream provide a mostly neutral base that allows the syrup and bourbon to take center stage.
While it might seem counterintuitive to add salt to both a cocktail and a dessert, the salt in the caramel syrup and whipped cream helps balance the shake’s richness. For a nonalcoholic version, omit the bourbon and add some of the syrup directly to the blender to reach the desired consistency.
This recipe was developed by Stephanie Izard; the text was written by Lucy Simon.
