It’s been abnormally warm in Michigan this past week (read: a high of 45 degrees) so all I’ve been craving is ice cream. Granted I crave ice cream all of the time but especially when it’s warm. I haven’t made a boozy milkshake in a while so I decided to treat myself and put some delicious coffee ice cream to even better use in a boozy coffee milkshake!
Being the last month of the last quarter of the year, December tends to be a little crazy at work. Despite that, I’ve found space to take a really really long weekend so that I can spend some quality time with my family. We’re rarely all together and since this is my first Christmas as a newlywed, I wanted to make sure we really got to enjoy it. That means I’m doubling down on all things Christmas including (but not limited to) all things red and green, plaid PJs, mug shots with a Christmas tree in the background on my Instagram and of course, family time.
Considering we live in four cities in three countries on two continents, getting us all together is sometime easier said than done. By the time this blog post goes live I’ll be embarking on the second half of my journey home (the dog required us to drive this year but having him with us makes it completely worth it) so keep your fingers crossed for no snow until we arrive and the car is safely parked in my parents’ garage.
Regardless of the weather, after 11 hours in the car I’ll be well deserving of one of a boozy coffee milkshake. Or a festive holiday cocktail. If you love coffee ice cream (and you should) and enjoy a smooth and creamy milkshake, you’ll love this! The Bailey’s hides behind the strong coffee flavor though so be warned, it’s there!
Optional Extras (but highly encouraged)
- Melt ¼ cup of white chocolate in the microwave in 30 second increments, stirring between each round until fully melted. Spoon chocolate on rim of glass and decorate with coffee beans. Freeze until ready to serve.
- Top with whipped cream. Using a whisk attachment on a stand mixer, mix ½ cup whipped cream with ¼ cup granulated sugar until stiff peaks form.
- Add a contrast color with semi sweet chocolate. The milkshake is cream-colored and the whipped cream is white so you can add some color by drizzling melted chocolate on the inside of the glass before filling with milkshake, or by topping off the whipped cream with more drizzles. Remember to freeze the glass after decorating the inside so that it doesn’t run when the milkshake is poured into the glass.
- 2 cups heavy cream
- 3 cup milk, divided
- 4 egg yolks
- ¾ cup granulated sugar
- 1/4 cup espresso, warm (not hot)
- ½ cup Bailey’s Liquor
- Bring heavy cream and one cup of the milk to a simmer over medium heat. Meanwhile, whisk together the egg yolks and the granulated sugar. When the cream and milk come to a simmer, temper into the eggs. Whisk in the espresso. Cover and refrigerate until completely cool (about 8 hours).
- When completely cool, churn in an ice cream machine according to manufacturer’s instructions.
- Once the ice cream is done, put it into a blender along with the remaining milk and the Bailey’s Liquor. Blend and enjoy immediately.