Coffee Milkshake Food

COFFEE SHAKE

Steps:

• Mix all ingredients in a blender.
• Adjust amounts to achieve desired thickness.
• Serve immediately.

COFFEE MILKSHAKE

Steps:

• To make double strength coffee, measure 1 2/3 cups of Starbucks coarsely ground coffee into a 12-cup coffee press.
• Add water that has just come to a boil.
• Allow to brew 4 minutes, then push plunger down.
• Pour into an ice-filled pitcher.
• Combine coffee, milk and ice cream in a blender and blend until smooth.
• Makes 1 serving.
• (Rachael Ray and Paula Deen both add sugar to their shakes, and I've started adding at least one packet of Splenda to mine. Just makes them so much better).

MOCHA MILKSHAKE

Steps:

• Roughly chop 75g of the chocolate and put into a large jug with the coffee. Bring 300ml of the milk just to the boil, then pour over the chocolate and coffee mix, stirring to melt. Once melted, cool.
• Tip the cooled mocha milk into the blender with the ice cream and remaining milk. Blitz until blended, then pour into 4 tall glasses. Add an extra scoop of ice cream to each, if you like, then grate a little of the remaining chocolate on top.

MEXICAN COFFEE MILKSHAKE

Steps:

• For the milkshake: Combine 1 cup water and the granulated sugar in a small saucepan and cook over medium-high heat, stirring until the sugar dissolves. Add the cinnamon stick and orange zest and let the mixture sit until the flavors infuse, about 5 minutes. Discard the cinnamon stick. Add the instant coffee and stir until completely dissolved. Let cool.
• Transfer the infused simple syrup and the ice cream to a blender. Blend until smooth. Serve immediately, or keep in the freezer until ready to serve.
• For the optional garnishes: Whip the cream to soft peaks. Add the powdered sugar and continue to whip to stiff peaks. Dollop each shake with the whipped cream and dust with ground cinnamon to serve.

HEALTHY LIVING COFFEE MILKSHAKE

Steps:

• Pour milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add frozen whipped topping, dry pudding mix and coffee; cover.
• Blend on high speed until smooth.
• Pour into glasses. Serve immediately.

VIETNAMESE ICED COFFEE MILKSHAKE

Steps:

• Put the instant espresso powder in a small bowl with 1/2 cup of hot water. Stir and let the espresso dissolve completely, then allow to cool completely. Pour into an ice cube tray and freeze until completely set, at least 2 hours and up to overnight.
• Put the coconut ice cream and sweetened condensed milk in the blender, then add the espresso ice cubes. Blend until the mixture is completely combined and smooth, about 2 minutes. (Stop the blender as needed and use a spoon to help evenly disperse the ingredients as they blend.) Pour into a tall glass and top with whipped cream and toasted shredded coconut if using.

COFFEE MILKSHAKE RECIPE

Steps:

• Pour cold brewed coffee in a blender jar.
• Pour milk over it.
• Add vanilla ice cream.
• Add chocolate syrup (or cocoa powder).
• Blend until frothy and smooth texture. Creamy coffee milkshake is ready. Pour it into a serving glass and garnish with ice cream and chocolate syrup.

COFFEE MILKSHAKE

Steps:

• Add all ingredients into a blender or smoothie maker.
• Mix until shake like texture.
• Put into individual coffee cups and top with whip cream. Delicious!