This boozy milkshake comes from Butter & Scotch: Recipes From Brooklyn’s Favorite Bar & Bakery by Alison Kave and Keavy Landreth. A generous scooping of ice cream and homemade caramel sauce takes this milkshake over the top. It’s rich enough to eat with a spoon.


  • 4 scoops vanilla ice cream
  • 2 oz. Black Bottle or other blended Scotch whisky
  • 2 Tbs. caramel sauce (recipe below)
  • Garnish: Whipped cream; caramel sauce


In a blender, blend ice cream, whisky, and caramel sauce together until smooth. Pour into a parfait or pint glass and garnish with whipped cream and a drizzle of caramel. Serve with a straw and spoon.

Classic Caramel Sauce

  • 1 cup sugar
  • 3 Tbs. unsalted butter
  • ¾ cup heavy cream
  • ¼ teaspoon kosher salt

In a small saucepan, combine sugar, butter, and ¼ cup water. Make sure the sugar is completely wet; if it’s not, add 1-2 tablespoons water. Over medium heat, bring the mixture to a boil. The sugar and butter will begin to caramelize. When the sugar turns a dark honey color, remove from heat, add cream and salt immediately, and whisk everything together. Be careful, as the mixture will release a lot of hot steam! Pour caramel into a heatproof dish and let cool before using, at least 30 minutes. Store in an airtight container in the refrigerator for up to 1 month. Makes 2 cups.

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