This boozy blueberry pancake milkshake tastes exactly like a blueberry pancake. Now have breakfast for dessert and have a little fun, too!
I don’t drink milkshakes very often. The last milkshake I had was when I made my matcha milkshake during my first year of blogging. Yeah. Don’t get me wrong. I love milkshakes. I always feel like I should be wearing a poodle skirt sipping on my milkshake with my beau at the diner. I think the reason for this image is because I spent a lot of time drinking milkshakes in American-style diners in London with my flatmates. Late at night we would be roaming Central London and decide we needed to find Ed’s diner for milkshakes. I would always get the banana and peanut butter with a boozy twist, which you used to be able to do with all their shakes. We would try and request our favorite 50’s songs and wait until they came, but usually the playlist was so long our shakes would be long gone and we would be on to the next thing.
So I don’t drink milkshakes anymore because I used to always feel so guilty. Drinking ice cream just doesn’t feel like the most healthy thing to do. But let’s be honest. I make ice cream all the time on this blog and don’t have a problem eating it, so why not blend it up a bit for a nice nostalgic treat? So yeah, I caved. And I see a LOT of milkshakes in my future, especially if they are like this boozy blueberry pancake milkshake. I wanted to make something that was fruity, but really played on that nostalgia I have roaming around with my friends looking for a diner. And my one flatmate and I would sometimes wake up hungover in the morning and make each other blueberry pancakes with extra crispy bacon and runny fried eggs. So a boozy blueberry pancake milkshake just seems perfect.
So, Erin, this boozy blueberry pancake milkshake is for you and Vall and all those nights we spent together in the city. We didn’t have nearly as many as we should have. And Vall, happy birthday, my love!!!
- ⅓ cup blueberries (I used frozen wild blueberries)
- 1½ tablespoons sugar
- 1 pint vanilla ice cream
- ⅓ cup, plus 2 tablespoons blueberry vodka
- ½ cup milk
- 2 teaspoons butter extract
- 3 tablespoons maple syrup
- Make the blueberry syrup. Place the blueberries and sugar into a small skillet and heat on medium high until the juices start to come out of the blueberries. Mash the blueberries and continue to cook until the juices appears thickened. Strain through a fine mesh strainer. Set aside to cool to room temperature, or chill in the refrigerator.
- In a blender, add the ingredients for the milkshake and blend for about 30 - 45 seconds, or until well combined.
- Drizzle the blueberry syrup on the sides of your cups and allow to drizzle down. Pour the milkshake into your cups. Optionally top with crumbled pancake or muffin.