When a recipe really bugs me, I work on it in my sleep.
It’s OK if you think that’s freaky. When I mentioned it to my mom, she looked at me like the nipple on my forehead had started lactating. But I get obsessed sometimes.
Take this peach shake.
When I read that Adam Ried’s Peach Shake with Brandy and Nutmeg was based on Edna Lewis’ Peach Cobbler with Nutmeg Sauce, a dessert that owned me three years ago, I had to try it. So, I followed the recipe and prepared for the peachgasm.
Didn’t work for me. The flavor just seemed off.
But, you guys, I was INVESTED.
I’d made the peach ice cream and peach sorbet from scratch. And the idea of spending a sultry Southern night on the front step, talking over the day under the stars with my man and a boozy peach milkshake? I was not giving that up.
I just needed to sleep on it.
Seven-and-a-half hours later, I had my answer: replace the brandy with bourbon. The liquor of my people! So, I jumped out of bed and cracked open the Maker’s Mark before 9 a.m., because good things can’t wait. And a Bourbon Peach Milkshake is a very good thing.
The bourbon works, because, like brandy, it has enough sweetness to complement the peaches, but it also has a hard edge that cuts through the fruit and milk and makes the flavor of the shake more complex.
It’s easy sipping.
Now, maybe I can get some real sleep.
Bourbon Peach Shake
For an alcohol-free version, make Adam’s Triple Peach Shake. Use the following recipe, omitting the brandy and adjusting the following amounts: using 1/2 cup milk, 2 scoops peach ice cream and 6 scoops peach sorbet.
Adapted from Adam Ried’s “Thoroughly Modern Milkshakes”
Makes about 3 1/2 cups
- 1/4 to 1/3 cup bourbon (recommended: Maker’s Mark)
- 1/4 cup (about 2 ounces) cold whole or low-fat milk
- 1 1/2 tablespoons peach jam or preserves
- 1/2 teaspoon pure vanilla extract
- 4 medium scoops (about 1 pint or 12 ounces) peach ice cream, homemade or store-bought, softened until just melty at the edges
- 4 medium scoops (about 1 pint or 12 ounces) peach sorbet, homemade or store-bought, softened until just melty at the edges
- Freshly grated nutmeg, for garnish
- Place the bourbon, milk, jam, and vanilla extract in a blender. Blend for 15 seconds.
- Add the ice cream and sorbet, and pulse to loosen them up.
- Process until smooth. (You might need to turn off the blender and use a spatula to mash everything down onto the metal blades a few times.)
- Pour into a chilled glass or glasses, dust with nutmeg, and serve immediately.