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Drink the Book

Drink the Book: Maple-Bacon Shake

Drink the Book: Maple-Bacon Shake

[Photographs: Caroline Russock]

If you're reading this and are dubious about the combo, think for a second about the deliciousness of a crisp piece of bacon running through a puddle of maple syrup. (Is your mouth watering yet?) This Maple-Bacon Shake from Adam Ried's Thoroughly Modern Milkshakes brings a classic breakfast duo into the realm of unconventional desserts.

The bacon flavor in this shake recipe comes from rendered bacon instead of meaty little pieces which might get a little bizarre texturally when mixed with ice cream. In this recipe, a little bacon fat goes a long way to flavor a maple-vanilla shake. A pinch of salt is added before blending to amp up the savory factor and accentuate the sweetness.

Mixing up a batch of these breakfast-appropriate shakes at home, I decided to use the rendered bacon as a shake topper along with freshly whipped cream. A little over the top? Well, yeah, isn't that the point?

As always with our Drink the Book feature, we have five (5) copies of Thoroughly Modern Milkshakes to give away this week.

Adapted from Thoroughly Modern Milkshakes by Adam Ried. Copyright © 2009. Published by W.W. Norton. Available wherever books are sold. All Rights Reserved.

Drink the Book: Maple-Bacon Shake

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About This Recipe

Yield:4
Special equipment:blender, skillet

Ingredients

  • 2 slices bacon (about 2 ounces/57 grams), cut into thin strips
  • 6 tablespoons cold whole or lowfat milk (about 3 ounces/90 milliliters)
  • 2 tablespoons pure maple syrup, preferably grade B (about 1 ounce/30 milliliters)
  • Pinch of salt
  • 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/680 grams), softened until just melty at the edges

Procedures

  1. 1

    Fry the bacon in a small skillet set over medium heat, stirring frequently, until rendered and crisp, about 5 minutes. With a slotted spoon, remove the cooked bacon to paper towels to drain, and nibble on it or reserve it for garnishing the shake. Off the heat, briefly cool the fat in the skillet.

  2. 2

    Place the milk, maple syrup, 1 tablespoon of cooled bacon fat (if there is any more, you can discard it), salt, and ice cream in a blender and pulse several times to begin breaking up the ice cream. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once, garnishing with rendered bacon if desired.

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