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
Ingredients
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)
Instructions
For the butterscotch syrup
- Start by bringing the butter to a medium heat until melted.
- Add SHUGA! salt and heavy cream to the butter stirring until blended.
- Cook at a bubbling simmer for around three minutes, without stirring.
- Try not to boil for too long, because then you won´t get the syrup consistence we want.
- Remove from heat and let cool slightly.
- Stir in the vanilla extract.
- Pour into a resalable container, preferably glass.
- Serve warm.
* You can store in the refrigerator, for up to two weeks and use as desired for more delicious toppings.
For the milkshake
- Blend butterscotch syrup, cream soda, vanilla bean ice-cream and salt until smooth
- Pour into your favorite milkshake glasses
- Top with whipped cream
- And decor with butterscotch syrup and if you want to some butterscotch chips on top. SHUGA! Delicious!
