We not only combined Félix & Norton gourmet cookies IN this boozy milkshake recipe, we ALSO topped the milkshake with one of our famous Ebony and Ivory cookies. This milkshake is pure pleasure in a frosty mug, so we don’t blame you for gulping it down right away. Bonus points for the best milkshake moustache!
- 6 Félix and Norton Ebony and Ivory cookies, freshly baked (according to package directions)
- 2 strips bacon
- 1 tbsp maple syrup
- 1/2 cup pecan halves
- 3 cups vanilla ice cream
- 1/2 cup milk
- 1/2 cup bourbon
- whipped cream to garnish
Prep Time: 10 minutes
Cook Time: 21 minutes
Yield: 2 (14 oz / 420 ml / 1 3/4 cup) delightfully boozy milkshakes
Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a baking rack on top.
Place bacon on the rack and bake; 15 minutes. Remove from oven and gently brush crispy bacon with maple syrup; turn over and brush the other side just as gently.
Place pecans on a separate baking sheet and return both pans to the oven for another 6 minutes.
While making the milkshake, place the bacon in the refrigerator so it can be turned into the perfect garnish. Let the pecans cool at room temperature, though, because they have a date with the blender.
Combine 4 Félix and Norton Ebony and Ivory cookies, 1/3 cup cooled toasted pecans (save the rest for garnish), ice cream, milk and bourbon in a blender. Blend until righteously smooth; about 2 minutes of blended goodness.
Pour into two chilled 14 oz / 1 3/4 cup mugs and garnish with whipped cream (as much as you can handle), one Félix and Norton Ebony and Ivory cookie, 1 strip of bacon and the remaining pecans.
Serve immediately with a straw and a smile.