If you’re on the hunt for a fun indulgence that perfectly balances boozy bliss with creamy decadence, you have to try this Boozy Chocolate Cherry Milkshake Recipe. It’s a luscious blend of smooth Rum Chata, rich chocolate cherry ice cream, and that irresistible cherry-on-top vibe. Whether you’re treating yourself after a long day or impressing friends at a casual gathering, this milkshake brings a playful adult twist to a classic favorite you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of making this milkshake, and these simple staples each add their own magic to the final treat. From the creamy milk to the luscious ice cream and that special splash of Rum Chata, every element works together to create a perfect harmony of flavor and texture.
- Milk (1/2 cup): Provides the creamy base and ensures your shake has a smooth, drinkable consistency.
- Rum Chata (1/2 cup): Adds a warm, cinnamon-vanilla boozy kick that brings this milkshake to life.
- Chocolate Cherry Ice Cream (2 scoops): The star ingredient delivering that luscious chocolate and cherry combo with each creamy bite.
- Chocolate Almond Bark (2 squares, melted): Perfect for rimming your glass with a crunchy, chocolatey edge packed with nutty flavor.
- Sprinkle Mix of Choice (as needed): Adds color, texture, and a cheerful touch to the rimmed glass.
- Redi-Whip Whipped Cream (to top): Fluffy, light topping that makes every sip feel like a celebration.
- Maraschino Cherries (to top): Classic garnish that seals the deal with a pop of bright, sweet flavor.
How to Make Boozy Chocolate Cherry Milkshake Recipe
Step 1: Prep the Glass Rim
Start by melting the chocolate almond bark in a microwave-safe dish, heating in 30-second bursts and stirring in between until it’s silky smooth. Dip the rim of your milkshake glass into the melted chocolate, then immediately dunk it into your sprinkle mix so the glass gets a fun, festive coating. Pop the glass in the freezer for a few minutes to let the chocolate harden—it’s that little detail that adds extra flair and crunch when you take a sip.
Step 2: Blend the Magic
In a large pitcher or bowl, combine the milk, Rum Chata, and chocolate cherry ice cream. Stir vigorously with a wooden spoon until all the ingredients are well incorporated and thickly creamy. This shake is meant to be thick and luscious, so don’t rush—get a smooth texture where everything melts into pure deliciousness.
Step 3: Assemble and Garnish
Once your glass is perfectly rimmed and chilled, pour the milkshake in generously. Then lavish it with a generous swirl of whipped cream on top and crown your creation with a bright maraschino cherry. This extra layer of sweetness and visual appeal transforms your glass into an irresistible indulgence. Cheers to that!
How to Serve Boozy Chocolate Cherry Milkshake Recipe
Garnishes
To make your shake feel extra special, the whipped cream and maraschino cherries are non-negotiable—think of them as the cherry on the cherry! You can also sprinkle a few chocolate shavings or extra sprinkles on top for added texture and whimsy. The rimmed chocolate-sprinkle edge invites you in with crunch and sweetness right at first contact.
Side Dishes
Since this shake is a decadent treat all on its own, pairing it with something simple yet complementary is best. Try serving it alongside a light handful of salted nuts or some buttery shortbread cookies that won’t compete but enhance the chocolate-cherry vibe inside your glass.
Creative Ways to Present
For parties or special moments, serve the shake in vintage milk bottles or elegant cocktail glasses. You can also drip some extra melted chocolate down the inside of the glass before adding the shake for a fun marbled effect. For a festive touch, add a festive straw or a cocktail umbrella and watch how quickly this little boozy marvel disappears.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (though that’s hard to imagine), keep the milkshake covered in an airtight container in the fridge for up to 24 hours. Be aware that the texture may thin out slightly as the ice cream melts.
Freezing
You can freeze any leftovers in an ice cube tray or small containers to create boozy milkshake cubes. These are awesome to add later to a fresh batch if you want to thicken it up or chill drinks without watering them down.
Reheating
This milkshake is best enjoyed cold, so reheating isn’t recommended. Instead, give any stored shake a good stir or brief pop in the freezer to refresh the creamy texture before serving again.
FAQs
Can I make this milkshake without alcohol?
Absolutely! Simply omit the Rum Chata and replace it with an equal amount of milk or cream for a delicious, kid-friendly version of this shake.
What can I use if I don’t have chocolate almond bark?
You can substitute with any good-quality melting chocolate or chocolate chips melted gently. Dark, milk, or white chocolate all work – just adjust based on your preferred sweetness level.
Is there a non-dairy alternative for this recipe?
Yes, you can use almond milk or oat milk and choose a dairy-free chocolate cherry ice cream to keep it vegan and dairy-free while still super tasty.
How thick should the milkshake be?
The perfect boozy chocolate cherry milkshake recipe calls for a thick and creamy texture, so aim for a shake that’s thick enough to hold the whipped cream on top but still easy to sip through a straw.
Can I prepare this milkshake ahead of a party?
You can prepare the mix a few hours ahead and chill it in the fridge, but assemble just before serving to keep the ice cream texture fresh and the whipped cream fluffy.
Final Thoughts
This Boozy Chocolate Cherry Milkshake Recipe has quickly become a personal favorite because it feels like a little party in a glass every time. It’s easy to make, utterly delicious, and perfect for sharing with someone you love or simply savoring solo. Give it a try—you’ll be amazed how quickly this indulgent treat becomes your go-to sweet escape.
Print
Boozy Chocolate Cherry Milkshake Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Description
Indulge in a decadent Boozy Chocolate Cherry Milkshake that perfectly blends rich chocolate cherry ice cream with the creamy warmth of Rum Chata. This delightful adult treat features a fun, festive rim of melted chocolate almond bark and sprinkles, topped with whipped cream and a maraschino cherry for the perfect finishing touch.
Ingredients
Milkshake
- 1/2 cup milk
- 1/2 cup Rum Chata
- 2 scoops Chocolate Cherry Ice Cream
Glass Decoration
- 2 squares Chocolate Almond Bark (melted)
- Sprinkle Mix of Choice
Toppings
- Redi-Whip Whipped Cream (to top)
- Maraschino Cherries (to top)
Instructions
- Prepare the Glass Rim: In a medium shallow dish, melt the Chocolate Almond Bark in the microwave for about 30 seconds, stirring halfway through until completely melted. Place the Sprinkle Mix in another shallow dish. Dip the rim of the milkshake glass first into the melted chocolate, then immediately into the sprinkles to create a festive rim. Place the glass in the freezer to allow the chocolate to set firmly.
- Mix the Milkshake: In a large pitcher, combine the milk, Rum Chata, and chocolate cherry ice cream. Stir vigorously with a wooden spoon until the ingredients are well mixed and the milkshake reaches a thick, creamy consistency.
- Assemble and Serve: Remove the decorated glass from the freezer and pour the milkshake into it. Top generously with Redi-Whip whipped cream, then place a maraschino cherry on top. Serve immediately and enjoy your boozy, chocolatey treat!
Notes
- Adjust the thickness of the milkshake by adding more milk for a thinner consistency or extra ice cream for a thicker shake.
- Feel free to substitute Rum Chata with another creamy liqueur like Baileys if preferred.
- If you want to make it non-alcoholic, simply omit the Rum Chata and add an extra 1/2 cup milk or a splash of vanilla extract.
- To create a festive garnish, experiment with different sprinkle mixes or crushed nuts in place of sprinkles.
