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Milkshake Madness at BLD with Pastry Chef Mariah Swan + 2 Recipes for Spiked Milkshakes

Mariah Swan, pastry chef at both of Neal Fraser's restaurants, BLD and Grace, had an epiphany last year. Why not take a childhood favorite, milkshakes, and make it more grown up by adding alcohol? Thus Milkshake Madness was born at BLD, held the last Sunday of every month.

Swan transforms classic cocktails into milkshakes, like taking the Irish car bomb cocktail and changing it into a chocolate-oatmeal stout milkshake, using bourbon to bring out the chocolate notes. Each month Swan discovers new mixtures: carmel-tequila was the first milkshake she invented. "The better the tequila, the more nuance you can taste in the shake," says Swan. The graham cracker milkshake with Godiva liqueur is based on s'mores. 

This month's Milkshake Madness, on Nov. 22nd at 5 p.m., will feature a caramel milkshake with Sauza tequila or Don Julio; chocolate oatmeal stout with Jack Daniels or Makers Mark; banana hazelnut with Frangelico; Spanish latte with Grand Marnier; and a raspberry-clementine float with Fris Vodka or Grey Goose Orange. Keep reading after the jump for two of Swan's grown-up milkshake recipes.

Milkshake Madness at BLD with Pastry Chef Mariah Swan + 2 Recipes for Spiked MilkshakesEXPAND
Mariah Swan

Caramel Tequila Milkshake

From: BLD and Grace pastry chef Mariah Swan

Serves: 2

1 pint vanilla ice cream

1/3 cup milk

2 shots of tequila (I recommend an Anejo tequila, but any will do)

1. Place ice cream, milk, and tequila in a blender and blend until combined.

2. Serve in a chilled glass with whipped cream.

Chocolate Oatmeal Stout Milkshake

From: BLD and Grace pastry chef Mariah Swan

Serves: 2 (technically a freeze, as it contains no milk)

1 pint chocolate ice cream

½ cup Oatmeal Stout (I prefer Samuel Smith, but Young's is also good)

2 shots bourbon (Maker's Mark or Jack Daniels)

1. Place all ingredients in a blender and blend until combined.

2. Serve in a chilled glass with whipped cream.

BLD Restaurant: 7450 Beverly Blvd., Los Angeles; (323) 930-9744.


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