I have a really small family, so I’ve never really NEEDED any booze to get through a family holiday, but I’m sure some people do, so for those people I made a Boozy Bourbon Butter Pecan Milkshake for Thanksgiving!
Thanksgiving Boozy Bourbon Butter Pecan Milkshake
Since it’s still 80 degrees F here in Los Angeles, we might be drinking these for Thanksgiving dessert instead of the normal pumpkin pie! And how cute are these little acorns? I can’t claim their genius, I saw them on Pinterest and had to recreate them. They are a bit harder than they look with the pretzel stem sticking out – the pretzels don’t really fit between the Nutter Butter halves, so I just used a dab of melted chocolate and sort of “glued” them into place. If you want to make these for Thanksgiving dessert (or this weekend), here’s the recipe:
- 1.25 cups milk
- 4 cups butter pecan ice cream
- 1 cup chocolate frosting
- 6 Nutter Butter cookies, cut in half
- 1 cup milk chocolate chips, melted
- 1 cup chocolate sprinkles
- 6-8 pretzels sticks
- caramel sauce
- optional: 3 shots of bourbon
- Whipped cream:
- heavy whipping cream
- 1 Tbsp sugar
- 1 tsp vanilla
- First, make your Nutter Butter acorns. Dip the cut half of each Nutter Butter cookie in melted chocolate, then immediately coat in chocolate sprinkles. Use a bit of melted chocolate to attached a small piece of pretzel to the top as the stem.
- Next, make your whipped cream. Stick your bowl in the freezer for 10 minutes, then remove and add 1 cup of heavy whipping cream, 1 Tbsp sugar, and 1 tsp vanilla. Whip on medium-high in your stand mixer until peaks forms. Add your whipped cream to a pastry bag outfitted with a fancy tip.
- Then garnish your glasses. Use a knife to add chocolate frosting to the rim of each glass, then press 3 acorns into the frosting on each glass and add some chocolate sprinkles. Chill the glasses in the freezer while you make your milkshakes. Next, top 3 skewer sticks with acorn cookies to stick on top.
- To make your milkshake, blend your milk and butter pecan ice cream in a blender. If you're making it boozy, add 3 shots of bourbon. Then pour your milkshake, top with whipped cream, add a straw and your acorn on a stick. Drizzle with caramel sauce and serve!
I tried to make a homemade Pecan Butter Frosting, similar to my AMAZING peanut butter frosting, but I think I need a food processor to really chop up the pecans. I was able to make the pecan butter using my blender, but it was a bit gritty, so when I added it to the frosting ingredients, I think it just turned the frosting into sand. Since it wasn’t sticky enough to stick to the glasses, I used chocolate frosting instead on the rims of the glasses, but if I get a food processor for Christmas, I’ll try it again and if I’m successful, I’ll post the recipe for a Pecan Butter Frosting. And if you don’t like pecans, or if you’re allergic to them, but still want to do milkshakes as a Thanksgiving or Friendsgiving dessert, I’ve also got the recipe for these adorable Pumpkin Pie Milkshakes with mini pumpkin pies on top!
I use my Ninja blender for all my milkshakes! I can’t say enough good things about the blender! It’s not super cheap, but it won’t fall apart like some $20-30 brands (looking at you, Hamilton Beach). It also doesn’t cost an arm and a leg (like a Vitamix.) If you’re in need of a new blender, I definitely recommend this one. My only tip is that even though the pitcher says it’s dishwasher safe, be sure to hand wash it. Our first one cracked in the dishwasher, but our replacement pitcher has been going strong for 3-4 years now.
Looking for more milkshake inspiration? Check these out: