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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