Boozy Blueberry Pancake Milkshake
Try this Boozy Blueberry Pancake Milkshake recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup milk
- 3 tablespoons maple syrup
- 1 1/2 tablespoons sugar
- 1/3 upblueberries (i used frozen wild blueberries)
- 1 pint vanilla ice cream
- 1/3 up,plus 2 tablespoons blueberry vodka
- 2 teaspoons butter extract
- Carbohydrate 7.7751984419639 g
- Cholesterol 6.0000000050721 mg
- Fat 1.96509375165491 g
- Fiber 0 g
- Protein 1.93200000163322 g
- Saturated Fat 1.12171687594711 g
- Serving Size 1 1 milkshake (74g)
- Sodium 2640.84422407836 mg
- Sugar 7.7751984419639 g
- Trans Fat 0.226800000191725 g
- Calories 56 calories
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.
