Vanilla Hard Shake

Vanilla Hard Shake


  • 1–2 scoops vanilla ice cream
  • ½ cup cold milk
  • 45ml bourbon or dark rum
  • 2 tablespoons vanilla sugar syrup
  • whipped cream and cherry to garnish

This creamy 50s-style boozy shake knows how to party. Serves one

  1. To make the vanilla sugar syrup, follow the sugar syrup recipe below and add a vanilla pod during the heating process

    Sugar Syrup

    Sugar Syrup

    1. The basic rule for making sugar syrup is to use equal parts sugar and water; so for every cup of water add a cup of sugar. Start with that ratio and, if you want it more or less sweet, adjust the next time you make it. Bring the water to the boil, then dissolve the sugar in the water, stirring constantly.
    2. Once dissolved remove from the heat. The longer the water boils, the thicker the syrup will be – and you don't want toffee. You're after a thickened but still liquid texture and remember it will thicken further as it cools.
    3. Once cooled completely, store in a screw-top jar. Your syrup will keep in the fridge for several months, but if you need it to last longer, add a splash of vodka.
    4. For a fuss-free natural alternative try agave syrup.
  2. Place ice cream, milk, bourbon, and vanilla syrup in a blender
  3. Blend well, and pour into a milkshake glass
  4. Garnish with a dollop of whipped cream and a cherry

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