Boozy Pb Milkshake Recipe

Make peanut butter sauce

In a small heatproof bowl, combine 3 tablespoons smooth peanut butter and 1 tablespoon hot water. Microwave for 10–15 seconds or whisk over a double boiler until smooth. If sauce is too thick, whisk in up to 1 teaspoon heavy cream to loosen. Set aside to cool slightly.

Decorate glasses

Drizzle peanut butter sauce around the inside rim of two chilled milkshake glasses (about 2–3 teaspoons per glass). Reserve remaining sauce for topping. Drizzle optional chocolate syrup inside glasses if desired for extra visual contrast.

Place 3 cups vanilla ice cream, 3 tablespoons whole milk, 1 teaspoon vanilla extract and 1 tablespoon powdered sugar into a blender.

Add 3 ounces peanut butter whiskey and 2 tablespoons creamy peanut butter to the blender. If you prefer a firmer, icier shake, add the optional 4 ounces ice now.

Blend on medium-high until smooth and thick, about 20–30 seconds. Scrape down the sides once and blend another 5–10 seconds. Aim for a thick shake that pours slowly; add a splash more milk (1 teaspoon at a time) if it is too thick to blend.

Taste and adjust: add up to 1/2 ounce more peanut butter whiskey for strength or another 1/2 tablespoon peanut butter for nuttiness, then pulse once to combine.

Divide the milkshake evenly between the two prepared glasses.

Top each shake with about 1/4 cup whipped cream (use from the 1/2 cup total). Drizzle remaining peanut butter sauce over the whipped cream and sprinkle each with 1 teaspoon chopped roasted peanuts. Finish with a light drizzle of chocolate syrup if using.

Serve immediately with a wide straw and a long spoon.