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JULY 1998 RECIPES


Mocha Milkshake

Chocolate-Mint Sauce

Chocolate Mascarpone Mousse

Gelatine Moka

Katie's PB and Chocolate Chippers

Previous Recipes



Sweet Spot

 


Mocha Milkshake

Tips: A quick-to-make blender drink that delivers plenty of chocolate and coffee flavor. Make sure you use good-quality chocolate syrup (I like Hershey's) and ice cream (Haagen-Dazs or Ben & Jerry's for me). This must be served as soon as it is made. This will probably be most appreciated by adults due to the use of espresso, so you might want to add a tablespoon or two of a compatible liqueur before blending. If your blender has trouble handling this mixture, add a little more milk; quickly "pulsing" the blender on-and-off a few times might help, too.

  • 2/3 c. cold whole milk or light cream
  • 2-1/4 to 2-3/4 tsp. instant espresso powder, or to taste
  • 1 tsp. vanilla
  • 3 Tbsp. good-quality chocolate syrup
  • About 1 c. (1/2 pint) good-quality chocolate OR coffee ice cream

In 2 cup liquid measure or small bowl, combine milk, espresso powder, and vanilla. Stir thoroughly. Add chocolate syrup and stir again until most espresso powder is dissolved.

To soften ice cream, remove lid and liner (if any) of pint carton. Microwave at 50% (medium) power for 10-15 seconds, only until ice cream is slightly softened. Working quickly, scoop about half of the pint of softened ice cream into blender container. Pour on milk-espresso mixture. Cover and blend at high speed only until smooth. Serve immediately.

2 servings


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