Add the scoops of ice cream, brewed espresso, espresso powder, malted milk powder, half-and-half, and bourbon to a blender. Blend until smooth and creamy.

Pour the milkshake into a glass. To keep it nice and thick, place it in the freezer for about 30 minutes before serving.

For the praline topping, combine the brown sugar and butter in a saucepan.

Stir until the sugar dissolves and the butter melts completely.

After about 2 minutes, or once the mixture becomes bubbly, remove the pan from the heat. Add the vanilla extract and water, then whisk to combine.

Beat in the confectioners' sugar until the praline mixture is smooth. Let it cool for about 20 minutes before adding it to the whipped cream.

In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed.

Once soft peaks form, add the cooled praline mixture. Whip for another 30 seconds on medium speed, or until fully incorporated.

Add the bourbon and mix just until combined.

To serve, top the espresso milkshake with praline whipped cream and chopped pecans. Enjoy!