Recipe: Peach-Bourbon Milkshake

By Dee Ryan // September 20, 2017


Boozy milkshakes are a fun, trendy dessert option. Peaches and bourbon are a great combination, and that left me with a fun “free” fifth ingredient to choose. Mint? Vanilla or almond extract? My decision was made for me when I realized the rock-hard peaches I picked up the previous day hadn’t quite achieved perfectly ripe lusciousness. I needed to coax out some flavor and juice, so I brought out the butter and sugar.

I decided that if I was going to add butter to a milkshake (insert OMG emoji here), that I may as well go all in. That means this butter is browned, my dears, and it makes all the difference. If you’re catering to teetotaling friends or family members, the bourbon can be poured in after you make the shake.

Peach-Bourbon Milkshake
4 small or 2 large servings

2 large peaches or 3 medium peaches, ripe or just underripe
3 Tbsp. unsalted butter
¼ cup brown sugar
5-6 scoops high-quality vanilla ice cream, plus more as needed
½ cup whole milk, plus more as needed
4 oz. bourbon

• Bring a medium saucepan filled with water to a rolling boil over high heat. Prepare an ice bath.

• Slice a small X into the bottom of the peaches with a sharp knife, then place them in the boiling water 45 seconds to 1 minute until the skin just starts to pull away from the X. Remove and immediately plunge them into the ice water bath. Starting at the X, peel the peaches, then pit, slice and set aside.

• Place the butter in a large skillet and melt over medium heat. Gently swirl the pan until the solids just start to turn brown and the butter smells nutty.

• Add the peaches and brown sugar and stir to coat. Reduce the heat to medium-low and saute the peaches 3 to 4 minutes, until the mixture is saucy. Remove from heat and let cool at least 30 minutes.

• In the pitcher of a blender, combine the peach mixture and all its sauce, ice cream, milk and bourbon. Cover and puree until completely blended, 30 seconds to 1 minute. Add ice cream or milk to reach the desired consistency.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This.