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Bacon-Infused Milk Shakes? Make Your Own -- With Vodka

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It's almost a crime that there are no Jack in the Box restaurants in Florida. The whole creepy-child's-toy concept used to scare the living daylights out of me when I was a kid.

There were three fast-food restaurants in a row where I grew up in Brooklyn.  McDonald's, Burger King, and Jack in the Box. I remember going through the drive-through, talking into the creepy clown head to order onion rings.  The food was all the same, but the ick factor of the Jack was undeniable.

Year later, when I read Stephen King's novel It, about a murderous clown, I instantly thought about Jack in the Box.

Turns out, Jack is trying to kill you after all. He's just come out with a bacon-flavored shake.  The bacon shake is made with real vanilla ice cream, bacon-flavored syrup, whipped topping, and a maraschino cherry. Besides the bacon, it packs a punch with 773 calories and 40 grams of fat in every 16-ounce serving of frosty, creamy, bacony goodness. 

Our suggestion? Since there are no fast-food restaurants that serve this frosted, meaty treat, make your own. Then spike it -- with bacon vodka! Because if you're going to go to hell in a blender, you might as well go all the way! Here's how:

Boozy Bacon Shake

Ingredients:
2 slices bacon
1/4 cup cold milk
2 tablespoons maple syrup
4 scoops vanilla ice cream
2 oz. Bakon Bacon-flavored Vodka
Whipped cream
Maraschino cherry

Directions:
Fry the bacon as you normally would. Take the bacon out of the pan and place on paper towels to cool. With a spoon, scoop out all the bacon grease you can and place in a cup. You're going to use that for flavoring.

Place the milk, syrup, ice cream, vodka, and cooled bacon fat in a blender until desired consistency.

Pour into a tall glass and garnish with whipped cream, cherry, and crumbled bacon. Add a little more vodka as a floater, if you wish.

You can get Bakon bacon-flavored vodka at ABC Fine Wine & Spirits ($27.99).


Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.

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