By Lee & Lou Havlicek.
Lee & Lou Cook.
On one of the first really warm days of the year—too warm, even, for spring—we were trying to decide on our next post. We’d been talking for a while. Maybe a dessert, but what kind? Something easy…something to celebrate the weather warming up…something that didn’t require the oven turning on.
Then, like it’s no big thing to come up with a killer recipe suggestion that makes even two even people in just about the most indecisive of moods jump out of their seats and race to the kitchen, Ray comes in and makes an off-hand suggestion (this is the way Ray makes all of his most awesome suggestions): milkshakes with bourbon….and we were done. There are very few things that sound as good on a hot, late afternoon. And we’re here to tell you, very few things that taste as good, too. There are few ways to shake it out (whatever this week’s “it” is) that are better than a really good milkshake.
We started playing around with flavor combinations, but we knew we had a winner from the beginning. Our sea salt caramel sauce + really good vanilla ice cream + bourbon = no explanation needed. This is such stuff as dreams are made on—creamy, caramely, slightly salty, bourbon-y dreams…
For the rest of the post, the recipe, and oh so much more Lee & Lou click here.