Who said kids had to have all the fun at Halloween? This boozy Bailey's freakshake is the perfect spooky party starter and takes just minutes to prepare.
If you're making for little trick-or-treaters, then simply switch out the Bailey's for chocolate milk to make a family-friendly version. Delicious!
Find more of our most popular recipes for Halloween here.
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Yields:
4
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Cal/Serv:
326
Ingredients
FOR THE SPIDER
50 g (2oz) dark chocolate, melted
50 g (2oz) chocolate vermicelli sprinkles
2 ring doughnuts (we used Krispy Kreme)
8 giant pretzels, snapped into ‘legs’
FOR THE FREAKSHAKE
500 ml (17 fl 0z) tub salted caramel ice cream
250 ml (9 fl oz) whole milk
100 ml (3 1/2 fl oz) Baileys
FOR THE DECORATION
4 edible eyes
50 ml (2 fl oz) chocolate sauce
50 ml (2 fl oz) caramel sauce
Candy floss
Directions
Step 1
To make the spider; melt the dark chocolate in a shallow heatproof bowl over a pan of simmering water. Set aside. Pour the chocolate sprinkles into another shallow bowl, and dip the doughnuts first in the chocolate, and then into the sprinkles. Use the giant pretzels, snapped into ‘legs’ to decorate the spider, and add on some edible eyes. Chill until set.
Step 2
Next, decorate the large glasses (about 400ml (14fl oz) capacity each). Brush chocolate sauce around the lip of the jars, and drizzle chocolate and caramel sauce over the inside and outside of the jars. Stick pieces of candy floss around the top of each jar to create a ‘web’.
Step 3
Tip the shake ingredients into a blender and blend on high speed until everything is well combined. Pour into the glasses, place spider on top and finish with straws to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
