Brandy Alexander Milkshake Recipe

Chill glass

Place the coupe or milkshake glass in the freezer for at least 5–10 minutes before assembling so the finished milkshake stays cold longer.

Measure ingredients

Measure out the brandy, crème de cacao, milk, gelato, and bitters so everything is ready at the blender.

Add the brandy (2 oz), dark crème de cacao (1 oz), whole milk (2 oz), and three scoops of Bonta salted vanilla gelato to a blender. If you want a thicker texture or a colder drink, add about 1 cup of ice. Add 3 dashes of chocolate bitters.

Pulse the blender 3–4 times to break up the gelato and ice, then blend on medium-high for 10–20 seconds until smooth and creamy. Avoid over-blending; you want a velvety texture, not thin liquid. If the shake is too thick to pour, add 1–2 tablespoons of milk and pulse once or twice.

Remove the chilled glass from the freezer. Pour the milkshake into the glass, using a spatula to get the last of the shake from the blender if needed.

Garnish with a light dusting of freshly grated nutmeg and sprinkle chocolate shavings or a teaspoon of cocoa powder on top. Optionally, add a cocktail cherry or a small curl of dark chocolate for extra presentation.

Serve immediately with a wide straw or small spoon. Enjoy responsibly—the drink contains a significant amount of brandy.