Seattle dessert maven Autumn Martin mixes up some seriously spirited milkshakes from Hotcakes Molten Chocolate Cakery, like this smoky Scotch and double-chocolate frosty.
½ cup heavy cream
½ cup chocolate chips
½ cup Scotch (the peatier the better)
8 scoops chocolate ice cream
Tools: small saucepan, wooden spoon, blender
In a small saucepan over medium heat, bring the cream to a boil then immediately remove the pan from the heat and stir in the chocolate chips. Stir until the chips are completely melted and the ganache is smooth. Cool in the refrigerator.
Leave ice cream on the counter for about 10 minutes to soften before using.
Once the chocolate ganache is completely cool, blend the ganache and Scotch until smooth. Add the ice cream and blend until just combined. Divide between four milkshake glasses and serve with a straw and a spoon.
Adapted with permission from Malts & Milkshakes by Autumn Martin