Boozy Caramel Milkshake
Makes 4 (6-ounce) shakes
Make the salted caramel sauce: Warm the heavy cream in a small saucepan over medium-low heat.
Meanwhile, in a heavy medium frying pan, melt the sugar over medium heat. As the sugar begins to liquefy, stir continually, as it will begin to change color and caramelize rather rapidly. (Caramelizing sugar can be dangerous, as it is very hot and can burn you easily. Please use caution and do not touch the sugar while it is cooking.) When the sugar has reached an even light-amber color, watch for a bit of smoke to rise from it; this shows the sugar is done being caramelized.
Immediately add the heated cream a little at a time, whisking after each addition. Add the butter and salt. Cook while stirring constantly until it reaches 230 degrees Fahrenheit. Remove pan from heat. Pour into jars and let sit until room temperature.
Make the boozy shake: Place 4 glasses in the freezer to chill.
Blend espresso, ¼ cup of the salted caramel sauce and the rye whiskey together in a blender until smooth and frothy. Add the ice cream and blend until thick and creamy.
Pour milkshake into chilled glasses. Top with a generous scoop of whipped cream, drizzle with the caramel sauce, and finish with a sprinkling of ground espresso.
Notes: Finely ground coffee can be substituted for the espresso. If you aren’t a coffee drinker, sprinkle in some cocoa powder instead. Refrigerate caramel sauce for up to three months.