National Chocolate Milkshake Day

Did you know that the term “Milkshake” was first used in print in 1885 and it wasn’t in reference to the wholesome drink made with chocolate, strawberry or vanilla syrup that we have come to know and love today. By the 1900s the drink was no longer eggnog type drink that included some whiskey.

As the story goes, in 1922 an employee at Walgreens in Chicago by the name “Pop” Coulson decided to leave the malt out of malted milk (a blend of milk, chocolate and malt) and added two scoops of ice cream. It was then that the modern Milkshake was born. By the 1930s Milkshakes were all the rage in Malt Shops across the country.

Milkshakes are so embedded into Americana that the beverage has two “unofficial” holidays. The first was June 20, when the Vanilla Milkshake took center stage. The second is today, National Chocolate Milkshake Day.

This brings me full circle, to the first milkshake recipe in print. In 1885 a British newspaper gave its readers a recipe for a milkshake that included shots of whiskey and raw eggs. While we can skip the egg, I rather like the idea of a whiskey-laced Chocolate Shake.

This beautiful recipe comes to us from Camille Styles. It was created as a Kentucky Derby Beverage, based a popular Derby Dessert, the Chocolate-Bourbon Pecan Pie. Now that we know the history of Milkshakes and Whiskey, it seemed fitting to honor today.

Kentucky Bourbon Chocolate Shakes with Graham Cracker Crumbles
The Crumbles
12 Graham Crackers, crushed
1/4 cup Butter, melted
4 teaspoons Light Brown Sugar

To prepare the graham cracker crumbles heat the oven to 350-degrees. Line a rimmed baking sheet with parchment paper, set aside.

Crush the Graham Crackers into a small bowl. Melt the butter over low heat in a small pan. Combine the graham cracker crumbs, melted butter and brown sugar together.

Spread the mixture out onto the prepared baking sheet. Bake for 8 minutes or until golden brown. Pull from the oven and set aside to cool.

The Shake
12 scoops Chocolate Ice Cream
12 scoops Butter Pecan Ice Cream
1 cup Whole Milk,
4 tablespoons Kentucky Bourbon or to taste
3/4 cup Chocolate Syrup
6 tablespoons toasted Pecan pieces
Whipped Cream for garnish

To prepare the shakes, place four glasses in the freezer to chill. While the glasses are chilling, combine the ice creams and milk in a blender and blend until just smooth. Add the bourbon and mix until well combined. The milkshake will be thick. If a thinner shake is desired, thin with milk, one tablespoon at a time.

Pour the chocolate syrup into a shallow plate or dish and dip the rim of you chilled glass into the syrup. Hold the glass upside down momentarily and shake off any excess, then dip the edges into your graham cracker crumble. Repeat with each glass. When ready to serve, divide the milkshake mixture into the glasses, garnish with whipped cream and toasted pecans. Serve immediately.

Note: Depending upon the size of your blender, you can make the shakes in two batches. Place the first batch in the freezer in a pitcher while the second batch is made. If doing in batches, prepare the glasses first and hold in the freezer until the final batch is ready to pour.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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