Cocktail & Other Recipes By Spirit Bourbon Cocktails

Bourbon, Vanilla & Chocolate Milkshake

Bourbon, Vanilla & Chocolate Milkshake recipe / Tim Nusog  

It’s difficult to improve ice cream. Sure, the near-perfect dessert might benefit from some chocolate syrup or other toppings, but it doesn’t get much better than eating ice cream straight from the carton. Then again, some bourbon couldn’t hurt.

The best part of growing up might be this Bourbon, Vanilla & Chocolate Milkshake, which combines three of your favorite things in one glass. It walks the line between dessert and cocktail and should be enough to satisfy any sweet tooth.

To put together this recipe from bartender Matt Lewis, you’ll need to find your blender. That’s your key to creating the smooth and creamy texture that you want—more spoon than straw. Vanilla ice cream provides a heavy dose of flavor, while milk adds volume and additional richness. Chocolate is a natural complement to bourbon, and here it ties the room together in syrup form, adding a subtle chocolaty note throughout the drink.

The recipe serves four people, so grab some friends and whip up a batch in the blender. It’s a fun and unexpected treat when enjoyed after dinner or at your next backyard barbecue.

Sure, the milkshake is heavy, and you likely won’t need more than one. But, finally, no more choosing between having a glass of whiskey or some ice cream as your nightcap.


  • 6 ounces bourbon

  • 3 cups premium vanilla ice cream (plus more if needed)

  • 1 1/2 cups whole milk

  • 6 tablespoons chocolate syrup, divided


  1. Place four heavy pint glasses in the freezer to chill for 30 minutes.

  2. Add the bourbon, ice cream, milk, and four tablespoons of the chocolate syrup to a powerful blender.

  3. Add three ice cubes, and blend until smooth. (If the mixture seems too thin, add another 1/4 to 1/2 cup of ice cream and blend again.)

  4. Divide evenly among the prepared pint glasses, and top each with 1/2 tablespoon of the remaining chocolate syrup.

  5. Serve immediately.