SHUGA! Butterbeer Milkshake

Today is International Beer Day! And to celebrate, we made one of our favorite milkshakes: SHUGA! Butterbeer Milkshake.  Check the recipe below, and cheers to the weekend!


SHUGA! Butterbeer Milkshake
For the butterscotch syrup
  • 4 tablespoons unsalted butter
3/4 cup SHUGA!
  • ¾ teaspoon sea salt
  • ½ cup heavy cream
  • ½ teaspoon vanilla
For the milkshake
  • ½ cup of butterscotch syrup
  • 1 bottle of cream soda
  • 3½ cups of vanilla bean ice-cream
  • ¾ teaspoon of salt
  • Butterscotch chips (optional)
For the butterscotch syrup
  1. Start by bringing the butter to a medium heat until melted.
  2. Add SHUGA! salt and heavy cream to the butter stirring until blended.
  3. Cook at a bubbling simmer for around three minutes, without stirring.
  4. Try not to boil for too long, because then you won´t get the syrup consistence we want.
  5. Remove from heat and let cool slightly.
  6. Stir in the vanilla extract.
  7. Pour into a resalable container, preferably glass.
  8. Serve warm.
* You can store in the refrigerator, for up to two weeks and use as desired for more delicious toppings.
For the milkshake
  1. Blend butterscotch syrup, cream soda, vanilla bean ice-cream and salt until smooth
  2. Pour into your favorite milkshake glasses
  3. Top with whipped cream
  4. And decor with butterscotch syrup and if you want to some butterscotch chips on top. SHUGA! Delicious!


Be sweet and give us a share!

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