This Bourbon Pecan Pumpkin Pie Milkshake is like your favorite pie in a glass – but so much simpler to make. Rich pecans meld with vanilla ice cream, shortbread cookies and a touch of molasses to create the perfect milkshake!
Welcome to Day 5 of Booze Week. Today we’re celebrating hub’s 48th birthday, and our 22nd wedding anniversary. I figured if I married him on his birthday he could never claim to forget our anniversary, at least not if he wants his birthday present. See, I’m always thinking. Happy Birthday Old Dude. Cripes time just flies by. One day we’re young and hot, then the next day we’re old and not. Thankfully as you age your eyesight starts to falter. I think it’s the world’s way of not scaring the crap out of you every morning. Okay, seriously, I’m kidding. Hubs is hot. For an old guy. Minus the beard. That thing has got to go.
We’re still on staycation. Yesterday we went shopping and to a movie. Then came home and made a killer stir fry at around midnight. It’s how we roll. We were going to go shopping in the states but were too paranoid about back ups at the border. So we stayed local, and still managed to break the bank. But we scored some awesome DVD’s to binge watch so it’s all good. We also stocked up on copious amounts of candy for the binge watching. I mean that’s just common sense, right.
I wanted to take some time off work while our son was in town so I asked some of my favourite foodie friends to guest post for me while I’m gone. Today I have a very, very special friend here. Her name is Aly, and she blogs at Cooking in Stilettos. Alycat is my buddy, through thick and thin, we just adore each other. Aly is my calming force, when the job gets to me Aly is the one who keeps me pushing through.
I had the pleasure of bunking with her at Blogher Food this year. We had so much fun, I can’t even begin to tell you how amazing that trip was. Largely due to Aly’s amazing gift for keeping me calm while travelling. And man this girl travels in style. We rented a car to zip around in and painted the town red. It was so much fun. Aly is as true as the come. She is an amazing person, and a talented cook. I hope you dig her a much as I do.
When Lunie put out a call for a boozy treat, I knew I had the perfect sweet cocktail for y’all. I have a confession – over the years, I’ve become a bit entranced by all things bourbon. I use it for sweet and savory dishes, mix it into cocktails and find that it is perfect for spring, summer, winter and fall. It’s become one of the tried and true spirits in my household and I love finding new ways to incorporate it into dishes.
Recently, I saw this recipe for a Bourbon Pecan Pie Milkshake spotlighted on Food Network and I had to give it a whirl. Elizabeth Faulkner is a renowned pastry chef in Cali so I knew if anyone can whip up something sweet with a bit a bit of bourbon bite, it’s her.
My grandmother makes the best pecan pie that I have ever had. Now – she’s never added any bourbon to it that I can ever remember, but the flavors are always a reminder of early afternoon holiday dinners. The pecan shortbread cookies, which are a vital component of this dish, remind me of my Bampa who always had these cookies in his pantry. This milkshake weaves in the classic pecan pie flavors with a bit of a wallop.
Granted – you can always leave the bourbon out of the milkshake but, in my opinion, the bourbon adds a bit of a sophisticated flavor. You could whip up some of these milkshakes and serve them shooter style at a soiree and your friends will be begging you for the recipe. Just tell them it was something you just “whipped up” – we’ll never tell.
Bourbon Pecan Pie Milkshakes
- 1 1/2 cups of vanilla bean ice cream
- 1/2 cup of milk
- 3 tablespoons of toasted pecans chopped
- 1/2 cup of crushed pecan shortbread cookies
- 2 teaspoons of molasses
- 1 teaspoon of honey
- 1 teaspoon of vanilla extract
- Pinch of salt
- Whipped cream and whole toasted pecans for serving
- In a blender, add the ice cream, milk, pecans, crushed cookies, molasses, honey, vanilla extract and salt.
- Blend until smooth.
- Top with a bit of whipped cream and a pecan and enjoy!
Thanks so much to Aly for guest posting for me today. And just a huge thanks for always lending me an ear. You had me at Stiletto.
Make sure you swing by Aly‘s blog, Cooking in Stilettos to follow her. She’s on Facebook, Twitter and Pinterest. Follow her everywhere, you will love her recipes. She’s got some serious skill in the kitchen.
Thank you so much to Quarry Spoon and Molecule R for donating prizes for Booze Week. Molecule R has graciously donated 2 Mixology Kits. The winners can choice from their Margarita R-evolution Kit, their Cosmo R-evolution Kit or their Mojito R-evolution Kit. Quarry Spoon has graciously donated 1 copy each of Apothecary Cocktails, Vintage Spirits and Forgotten Cocktails, Architecture of the Cocktail, and Shake, Stir, Pour. You can follow Quarry Spoon on Facebook, Twitter, and Pinterest. You can follow Molecule R on Facebook, Twitter, and Pinterest as well.
Giveaway is open to U.S. and Canada only. Sorry to my international peeps. Winner must be 18 years of age. Winner must answer a skill testing question when contacted. Winner has 72 hours to respond or a new winner will be drawn. Thanks so much for taking the time to enter. Keep in mind only the comment is mandatory. All other entries are optional.
Toodles and smoochies! xx