So I did this thing.

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And I have NO idea how I’m going to recover.

I made BOURBON CHAI CARAMEL sauce. Bourbon chai caramel. SAUCE.

This is ironic since a little over a year ago you couldn’t tempt me with anything chai flavored and I had no desire to have caramel by the heaping spoonful. Now I’d like to drown in the bowl below.

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When it comes to caramel, over the last year I’ve been making a version of the pioneer woman’s recipe because it is so.dang.easy. Like ridiculously easy. Embarrassingly easy! I’ve never messed it up, burnt it or had it boil over once. It’s perfection.

Therefore, I knew I had to trash it up like nobody’s business. Half bourbon, half cream. And tons of chai spice flavor. Decadent and indulgent.

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I’m saying it now. This might be one of the most fantastic things I’ve ever made. It tastes phenomenal. It can be used on ANYTHING!

Desserts. Coffee! Donuts. Cookies. Pie!

All the things.

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The chai spice comes from adrianna’s chewy chai snickerdoodles which are a freaking staple in this house. That spice mix is so wonderfully warming. It transforms everything into a magic cuddly hug in your mouth.

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While the caramel is incredible on it’s own and is extremely versatile, I had to stick with our thirsty Thursday theme and give it a whirl in the blender with some ice cream.

I’m pretty sure it blended all the calories up so they evaporated and we’re good. Totally sure.

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Bourbon Chai Caramel Milkshakes

5 from 2 votes
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bourbon chai caramel

  • 1 cup brown sugar
  • 1/3 cup bourbon
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 tablespoonoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon salt


  • 2 cups vanilla or chai or cinnamon ice cream
  • 1 cup milk
  • 1/4  tablespoons bourbon chair caramel, plus extra for drizzling
  • toasted marshmallows for the top


bourbon chai caramel

  • Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools!


  • To make the milkshakes, drizzle a few spoonfuls of the caramel on the insides of the glass. In a blender, blend the ice cream, milk and caramel. Pour into the drizzled glass and top with more caramel and toasted marshmallows. If desired, you can sprinkle some extra chai spice on top!


[caramel adapted from pioneer woman]


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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It’s like that glass is wearing stripes.