Pumpkin Bread Milkshake
Salted Caramel Gelato
Cinnamon Simple Syrup (splash)
Ginger Simple Syrup (splash)
Grated Fresh Nutmeg
Bourbon or Spiced Rum
I got the idea from this video of Ed Lee from this season’s Mind of A Chef making a milkshake with cornbread, buttermilk ice cream, and sorghum.
Last weekend my wife made two loaves of pumpkin bread. We were down to the last bit - the end of the second loaf - not enough for all three of us to share, but enough for a great base for this milkshake.
Put all the ingredients (however much you want - totally up to you - you really can’t screw this up) in a blender. Blend until the desired consistency. Pour into a chilled glass. Grate fresh nutmeg over the top.
I had mine with bourbon, and my wife had hers with spiced rum. They were both great additions.
If you asked me how much I thought this milkshake would be worth… I’d say five dollars.
September 25 - Rum Old Fashioned …
I make this one every once in a while. The key is to use a nice, long-aged, dark rum with a lot of flavor and a whole ton of bitters. I’m not saying my recipe is the best, but I’m not NOT saying that!
- 2.5 oz. Aged Rum (Diplomático Reserva Exclusiva)
- .5 oz. Simple Syrup
- Dash Aromatic Bitters (Fee Brothers)
- Dash Creole Bitters (Peychaud’s)
- Dash Orange Bitters (The Bitter Truth)
- Dash Another Orange Bitters (Fee Brothers)
Combine all ingredients in a rocks glass and stir thoroughly. Add ice. Stir more. Garnish with a big chunk of orange zest.