Baileys Milkshake | Good Housekeeping UK
- 5 years ago
Create this impressive Bailey's milkshake for a perfect boozey treat. Swap the Baileys for chocolate milk for a family-friendly version.
Ingredients
FOR THE SPIDER
50 g (2oz) dark chocolate, melted
50 g (2oz) chocolate vermicelli sprinkles
2 ring doughnuts (we used Krispy Kreme)
8 giant pretzels, snapped into ‘legs’
FOR THE FREAKSHAKE
500 ml (17 fl 0z) tub salted caramel ice cream
250 ml (9 fl oz) whole milk
100 ml (3 ½ fl oz) Baileys
FOR THE DECORATION
4 edible eyes
50 ml (2 fl oz) chocolate sauce
50 ml (2 fl oz) caramel sauce
Candy floss
Directions
To make the spider; melt the dark chocolate in a shallow heatproof bowl over a pan of simmering water. Set aside. Pour the chocolate sprinkles into another shallow bowl, and dip the doughnuts first in the chocolate, and then into the sprinkles. Use the giant pretzels, snapped into ‘legs’ to decorate the spider, and add on some edible eyes. Chill until set.
Next, decorate the large glasses (about 400ml (14fl oz) capacity each). Brush chocolate sauce around the lip of the jars, and drizzle chocolate and caramel sauce over the inside and outside of the jars. Stick pieces of candy floss around the top of each jar to create a ‘web’.
Tip the shake ingredients into a blender and blend on high speed until everything is well combined. Pour into the glasses, place spider on top and finish with straws to serve.
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Ingredients
FOR THE SPIDER
50 g (2oz) dark chocolate, melted
50 g (2oz) chocolate vermicelli sprinkles
2 ring doughnuts (we used Krispy Kreme)
8 giant pretzels, snapped into ‘legs’
FOR THE FREAKSHAKE
500 ml (17 fl 0z) tub salted caramel ice cream
250 ml (9 fl oz) whole milk
100 ml (3 ½ fl oz) Baileys
FOR THE DECORATION
4 edible eyes
50 ml (2 fl oz) chocolate sauce
50 ml (2 fl oz) caramel sauce
Candy floss
Directions
To make the spider; melt the dark chocolate in a shallow heatproof bowl over a pan of simmering water. Set aside. Pour the chocolate sprinkles into another shallow bowl, and dip the doughnuts first in the chocolate, and then into the sprinkles. Use the giant pretzels, snapped into ‘legs’ to decorate the spider, and add on some edible eyes. Chill until set.
Next, decorate the large glasses (about 400ml (14fl oz) capacity each). Brush chocolate sauce around the lip of the jars, and drizzle chocolate and caramel sauce over the inside and outside of the jars. Stick pieces of candy floss around the top of each jar to create a ‘web’.
Tip the shake ingredients into a blender and blend on high speed until everything is well combined. Pour into the glasses, place spider on top and finish with straws to serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi