Hazelnut Cappuccino Milkshake with Salted Pecan Chocolate Graham Toffee

It's the first night of Hannukah and as we prepare to light the menorah, spin the driedel and sing at the top of our lungs, there is only one thing on our minds and that my friends, is the food. Hannukah is known as the Festival of Lights and by non-Jews as the Jewish version of Christmas that happens to have 8 days of presents. Well, being Jewish I know that the best part of Hannukah isn't the presents, it's the once a year pass to eat all the fried foods your heart desires. This holiday, more than any other Jewish holiday, is the anti-diet. You can't fight it and honestly, why would you try? I mean there is nothing better in the world than eating a freshly fried doughnut or latke, but more on that later.

Tonight I've whipped up the ultimate drink to pair with your holiday festivities. It's the perfect compliment to wash down those sugary, hot doughnuts. It's a boozy milkshake! But, this isn't your average spiked childhood favorite, it's so much more than that. This shake has got Zachlawi Hazelnut Cappuccino Vodka, which is amazing on it's own, plus rich vanilla ice cream, brandy, loads of ice and topped with my secret weapon, the Salted Pecan Chocolate Graham Cracker Toffee. This garnish deserves a post in itself but I just can't wait to share it with you.

I'll show you how to make the toffee first, as you'll want to make it at least 40 minutes and up to 2 days in advance, not that it will last without being eaten for that long! Next, I'll show you how to make this super simple boozy milkshake. It goes without saying that the toffee garnish is the perfect thing to dip into this shake. You can even dip it in your morning coffee or eat it straight, either way I know you're going to love it! Let's get boozy!

Salted Pecan Chocolate Graham Cracker Toffee

8-10 Pieces of Chocolate Graham Crackers
1 1/2 Sticks of Unsalted Butter
1 Cup Dark Brown Sugar
1 tsp. Bourbon Vanilla Extract (or whichever you have on hand)
1/2 Cup of Crushed Pecans
1/2 tsp. Sea Salt

Preheat the oven to 350 degrees. Line a half sheet tray with parchment paper. Cut the Chocolate Graham Crackers along the lines into fourths. Place the crackers tightly together on the parchment. Use more or less crackers depending on how many fit on the tray in a single layer. In the meantime, cut the butter into pieces and heat it on medium high heat. Once melted, add the Brown Sugar and Vanilla Extract. 

Heat to a boil for 2 minutes stirring constantly. Make sure you do not burn the mixture! Pour and spread the mixture on to the graham crackers. 

Top with crushed Pecans and Sea Salt. Bake for 6 minutes or until you see the caramel bubbling. Remove from the oven and let cool for about 25-30 minutes or until it is completely firm.

 Break into pieces and it's ready to eat!

Zachlawi Hazelnut Cappuccino Vodka Milkshake

4 oz. Zachlawi Vodka Hazelnut Cappuccino 
1 oz. Brandy
2 Cups of Vanilla Ice Cream 
2 Cups Ice
1 Cup Milk
1 tsp. Vanilla Extract 
Salted Pecan Chocolate Graham Cracker Toffee
Whipped Cream

Comine all ingredients up until the vanilla extract in a blender.

 Top with the  Whipped Cream, Cinnamon and a piece of the Graham Cracker Toffee. 

Enjoy :) 


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