You’ve been good all year: counting your carbs, working out regularly, and even eating your oatmeal. But the holidays are about enjoying rich foods and fine drinks with friends and family.
And Matt Lewis and Renato Poliafito, owners of Brooklyn bakery Baked, certainly know a thing or two about overindulging. (We’re big fans of their Chocolate Whiskey Tart.) So to make sure the season was appropriately delicious and spirited, we asked the duo for their easy and sinful Bourbon, Vanilla, and Chocolate Milkshakes recipe, which is featured in their new cookbook, Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients.
It’s a take on the famous Aspen Crud served at the Colorado ski town’s J-Bar and combines vanilla ice cream, milk, bourbon, and a homemade chocolate syrup. (Don’t worry, the syrup is also a snap.) It all goes in a blender and is done in minutes.
The chefs recommend using Blanton’s or Knob Creek, but feel free to experiment with different brands. (You can find a new favorite in our American Whiskey Holiday Gift Guide that offers picks from Keith Biesack, beverage director at Brooklyn’s acclaimed Char No. 4.)
This story was originally published at Spirited Cooking: Bourbon, Vanilla, and Chocolate Milkshakes. For more stories like this, subscribe to Liquor.com for the best things in cocktails and spirits.