We’re feeling adult, Boozers. And by “adult”, we mean, of course, that we’re in the mood for an adult milkshake. It’s been that kind of week.
Actually, the term “adult milkshake” does seem a bit silly, sort of like referring to coq au vin as “adult chicken” simply because the recipe calls for wine, or implying that milkshakes are meant only to be enjoyed by children. However, we do enjoy an alcohol-enhanced frosted beverage as much as the next adult, so we decided to continue playing around with the Boilermaker, as we did last week with Dilbert’s Dilemma, and inspired by a brief encounter we had with a Guinness Float at Good Stuff Eatery on St. Patrick’s Day. We call it the Frosted Boilermaker, but call it “Dilbert’s Delight” if you wish, a perfect way to wallow at the end of another week of tedium and toil.
We made a Beer Syrup for our Dilbert’s Dilemma cocktail, and it called to us piteously to use it again. Many milkshakes are made with chocolate, butterscotch, or strawberry syrups, so it seemed like a no-brainer to use a beer syrup in the same fashion. You can use ice cream, but we actually like the slightly tangy flavor that comes with a frozen yogurt, which complements the malty undertone of the beer syrup.
2 scoops of vanilla frozen yogurt or ice cream
2 ounces whiskey (we used our favorite Catoctin Creek Roundstone Rye)
1 large tablespoon Beer Syrup
Splash of half-n-half (Coconut half-n-half is a nice touch)
1/2 teaspoon ground nutmeg
Whiskey-whipped cream (optional, but you’ll regret not doing this)
Nocello-glazed walnuts for garnish (also optional, but do it anyway)
Place first five ingredients into a blender and blend until smooth. Pour into a tall glass and garnish with whipped cream and walnuts.
Whiskey-whipped cream: whip together one cup of chilled whipping cream, 1 ounce of whiskey, and 1 heaping teaspoon of brown sugar.
Nocello-glazed walnuts: put a small handful walnuts into a bowl with an ounce of Nocello liqueur (or whiskey or bourbon) and sprinkle with a little sugar. Mix together, then pour into a nonstick sauté pan over medium heat. Allow to caramelize while stirring frequently, about 3 – 5 minutes, then remove from heat and allow to cool.