This bourbon vanilla iced coffee came to me reminiscing about an Irish coffee I used to have in Venezuela after dinner in a restaurant by the beach. It was either Irish coffee or a flambe espresso (espresso with a hint of rum and lemon zest oil on top – I need to post that recipe for you). I kind of missed that kick of alcohol on a coffee drink.

A boozy dessert is a great way to end a meal and nothing is easier than adding liquor to a milkshake.

I didn’t name this recipe a milkshake, even though it has the same ingredients since this drink is thinner than a regular milkshake. However, you can adjust the level of alcohol and thickness to your preference. 

A bourbon vanilla iced coffee is very easy to make. You can either use the blender or just whisk the bourbon into the ice cream and gradually add the rest of the ingredients or use a rubber spatula. Some people even use mason jars. I prefer to use the blender to obtain a smoother consistency. Although I am sure nobody is going to mind a chunk of ice cream on their drink.

Ingredients and Substitutions

• Bourbon or Whiskey – you can use Kahlua, Rum, Frangelico (hazelnut liquor), or Amaretto (almond liquor) – Rumchata will work great too. I personally prefer bourbon or whiskey –  I used  1 oz but feel free to adjust it.
• Vanilla Ice Cream – you can use cookies and cream ice cream – I used Light Vanilla Ice Cream with Splenda
• Cold Brew or Iced Coffee – I used Starbucks Cold Brew Iced Coffee Sugar-Free
• Sugar or a Sugar substitute 
• A splash of cream or milk – optional 

You will also need whipped cream and cocoa powder as toppings if you prefer.

I also love to serve it with pirouettes or wafers filled with vanilla cream or chocolate.

You can serve this drink as a dessert, and enjoy it as a cocktail with company or on your own while reading or watching movies or favorite shows.

How to make the perfect Milkshake

• The perfect ratio between ice cream and milk (or coffee) will depend on the thickness you are after. The usual ratio in my experience is 3 full scoops of ice cream per 2-3 oz of milk for a very thick milkshake.
• Ice cream should always be tempered, soft but not runny. If your ice cream is too cold you will end up adding too much milk and the milkshake will lack flavor and thickness.
• Some recommend placing serving glasses in the freezer until chilled
• Add liquid ingredients first to the blender and then the ice cream, it will be easier to blend.
• Add more milk to make the milkshake lighter, and also if you are adding other ingredients like cookies.
• If your milkshake is too thin, add more ice cream to make it thicker – this recipe is not for a concrete thick milkshake. You can adjust the amount of ice cream to your preference.

So here you have it, the recipe for a Bourbon Vanilla Iced Coffee or “thin milkshake” along with a few tips to make it your own.

If you’re in the mood for a boozy coffee drink but a little lighter you can also try my White Russian Cocktail.

I hope you make it and enjoy it as much as we did! Share your photos and your creations with me here or here, I would love to know what you think!

Cheers! xx

Continue to Content

Bourbon Vanilla Iced Coffee

Yield: 2 servings - depending on the size of the serving glasses

Prep Time: 5 minutes

Total Time: 5 minutes

A delicious boozy coffee milkshake with a little kick of bourbon, topped with whipped cream and cocoa. Perfect for a cozy eve!

Print

Ingredients

Vanilla Iced Coffee

• 4 scoops of vanilla Ice Cream
• 1 oz of Bourbon - to taste
• 6-8 oz of Cold Brew Iced Coffee - to taste
• 2 packets of Truvia or 2 tsp of sugar

Toppings

• Whipped Cream - about 2 tbs per serving
• Cocoa powder - about 1 tsp per serving

Instructions

1. Remove ice cream from the freezer 15 to 20 minutes to temper. Make sure the ice cream is cold and soft but not runny.
2. Combine iced coffee, bourbon, and Truvia or sugar in the blender. Blend for a few seconds and add the ice cream. Blend again until smooth.
3. Pour into serving glasses and add whipped cream, sprinkle cocoa powder.
4. Serve and enjoy

Notes

You can make your milkshakes ahead of time and keep them in the freezer.

Remove from the freezer 5 to 8 minutes before serving.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 340Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 61mgSodium 120mgCarbohydrates 37gFiber 1gSugar 32gProtein 6g

Did you make this recipe?

Please leave a comment below or tag @food_and_flair (or use #foodandflair) on Instagram