Get ready to shake up your summer Southern-style with three milkshake recipes straight from the kitchen of top Southern chefs.
Outrageous milkshake creations mark this Ice Cream Season. With mixings and toppings as varied as your imagination and mastery of modern skyscraper engineering a prerequisite to assembly, you may be wondering how to shake it up at home?
Lucky for you, Chefs Simon Brown from Seafood R’evolution in Ridgeland, Mississippi; Chef Austin Agent from City Grocery in Oxford, Mississippi; and Chef Brittany Garrigus from Satterfield’s in Birmingham, Alabama, told us how to mix up big chill flavor without worrying about a milkshake construction disaster.
Add these Southern-ingredient-laced milkshake recipes to your cookbook to mix up some on-trend, no-fuss gourmet milkshake shenanigans worth repeating again and again.
MILKSHAKE RECIPE: IRISH COFFEE MILKSHAKE
By: Chef Simon Brown, Chef de Cuisine at Seafood R’evolution in Ridgeland, Mississippi
- 2 cups Mississippi Cold Drip cold brew coffee
- 4 oz whisky of your choice, chef prefers Jameson
- 2 tbsp maple syrup
- 4 large scoops chocolate ice cream
- 1 cup ice
- whipped cream, for garnish
- chocolate shavings, for garnish
Blend first five ingredients together. Top with whipped cream and chocolate shavings.
Chef Simon Brown is a Scotland born, self-taught chef that started working his way up the restaurant food chain when he was a 13-year-old dishwasher in his hometown in Scotland. In 2008, he was named Young Scottish Chef of the Year and since then he’s worked in some of the most prestigious restaurant kitchens in the Southern U.S. Today, he’s the Chef de Cuisine at Seafood R’evolution in Ridgeland, Mississippi, a John Folse and Rick Tramonto collaboration. Chef Simon loves infusing his Scottish heritage wherever he lands, in addition to being infused and supportive in the local community.
MILKSHAKE RECIPE #2: BUTTERMILK, CORNBREAD + MOLASSES MILKSHAKE
By: Chef Austin Agent, Pastry Chef of City Grocery Restaurant Group in Oxford, Mississippi
- 2 large scoops vanilla ice cream
- 2 tbsp molasses
- 1/2 cup whole fat buttermilk
- 2 handfuls day-old cornbread
Put first three ingredients into a blender and blend. Pour into glass, top with cornbread crumbles. Enjoy!
MILKSHAKE RECIPE #3: WATERMELON + MINT MILKSHAKE
By: Chef Austin Agent
- 2 large scoops vanilla ice cream
- 3/4 cup watermelon juice
- 2 tbsp chopped mint
Put all ingredients in blender and blend well. Pour into glass.
For a quick and easy blender-free float-style alternative – simply skip the blender. Put all of the ingredients in a tall glass and top with lemon lime soda.
Austin Agent is Pastry Chef of City Grocery Restaurant Group’s five restaurants and catering company. He has introduced a new element of Southern tradition to their pastry program, challenging previously conceived ideas of plated desserts at fine dining establishments. Austin’s love of baking began as a boy in his grandmother’s kitchen, and later it became his career pursuit while working at Bottletree Bakery in Oxford.
MILKSHAKE RECIPE #4: ALABAMA HONEY BOURBON MILKSHAKE
By: Chef Brittany Garrigus, Pastry Chef at Satterfield’s Restaurant in Birmingham, Alabama
- 2 scoops vanilla bean ice cream
- 1/4 tsp vanilla extract
- 2 oz bourbon of your choice
- 1 tsp honey
- 1/8 tsp cinnamon
- Homemade Bourbon Caramel Sauce, for rim of glass (recipe below)
- Whipped cream, for garnish
Blend first five ingredients until frothy. Dip rim of glass into Bourbon Caramel Sauce and then fill glass with shake. Garnish with whipped cream, a drizzle of honey and if available, a piece of honeycomb on top!
BONUS RECIPE: BOURBON CARAMEL SAUCE
- 1/2 cup sugar
- 2 tbsp water
- 1 tbsp unsalted butter
- Pinch of salt
- 1 tbsp of your favorite bourbon
Place sugar and water in saucepan. Cook on high until it turns a caramel color then take off heat. Add butter and salt until combined. Add bourbon last.
Brittany Garrigus has worked at some of Birmingham’s premiere restaurants and clubs such as Bottega, Olexa’s and The Club, starting her career at the ripe age of 15. She is now the Chef de Pâtisserie at the award-winning Satterfield’s Restaurant in Birmingham where she gets to work with fresh seasonal ingredients everyday.