Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


Coffee Bourbon Milkshake: Quite possibly the best milkshake you will ever have!

I suppose it is possible that I will have a better milkshake at some point in my life. But up to this point, this is easily the best milkshake I have ever had.

Coffee Bourbon Milkshake

2 c. Vanilla Ice Cream (we used natural vanilla with vanilla bean)

3 oz. Coffee Bourbon

Blend in a blender, food processor, or with a hand mixer until very well blended and creamy. At this point, it will be pretty runny. Return it to the freezer, and allow to cool for several hours or longer if possible. If you are very impatient, you can drink it any time. But if you make it in advance and allow it to cool, it will reach the consistency of a soft serve ice cream. Because of the alcohol, it will not freeze too firm, it will maintain this consistency.

I served this milkshake at the get-together with fellow bloggers Evelyn, Poppy, and Krista.  And I know I heard the words “this is the best milkshake I’ve ever had”. I mixed this up a day in advance and was very happy with the result.

If you like thick, creamy milkshakes, and if you like coffee… you know what to do.




Coffee Bourbon

Coffee… many of us can’t imagine a morning without it (I’m certainly one of them). And coffee liqueur… who doesn’t love a good White or Black Russian?

We knew we wanted to do a coffee liqueur, but took some time trying to decide exactly how we would do it. A lot of coffee liqueur recipes call for vodka, lots of sugar, instant coffee or brewed coffee, etc. In general, we like to use less sugar in our recipes and wanted to incorporate a different booze. So, Coffee Bourbon seemed a natural choice!

Coffee Bourbon

1/4 c. Whole Coffee Beans, Smashed (preferably dark, espresso roast)

1/2 vanilla bean, split

1 TB dark brown sugar (packed)

1 1/4 c. Bourbon

First we took the coffee beans and placed them in two plastic bags. We took a metal muddler and smashed the beans until they were gently crushed (see photo).

Place all ingredients in a small canning jar, and set the jar in a dark, cool location. Every few days, shake the jar lightly.

Infuse for about 3 weeks, or until this reaches your desired taste.

Strain and filter through cheesecloth, jelly bag (if desired) and finally coffee filters.

This coffee liqueur is so rich and delicious. You can taste all the nuances of the bourbon, and the espresso roast coffee gives it such a good flavor.

We are also going to try this same recipe with brandy.

This is a “must try”! If you love coffee, you need to make this.


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Coffee Bourbon Milkshake: Quite possibly the best milkshake you will ever have!

Coffee Liqueur on Punk Domestics