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5 from 1 vote

Coffee Milkshakes

Strong coffee, smooth vanilla ice cream and rich chocolate sauce marry in a creamy milkshake topped with a fluffy cap of whipped cream and drizzled with more chocolate syrup designed to please the coffee lover in your life!
Author Rebecca Lindamood

Ingredients

For the cold brew coffee:

  • 1 brick 10-16 ounces Cafe Goya, Cafe Bustelo or Cafe Pilon (espresso ground coffee)
  • 1 1/2 gallons cold water

For the Coffee Milkshake:

  • 1 cup cold-brewed coffee see recipe below for instructions, or use strong brewed coffee that has been well chilled.
  • 4 giant scoops vanilla ice cream
  • 1 tablespoon chocolate syrup plus extra for drizzling
  • whipped cream

Instructions

To Make the Cold Brew:

  • Dump the coffee grounds into a 2 gallon or larger stainless steel, glass, or food service grade plastic container.
  • Pour about half of the water over the grounds, stir to ensure all of the coffee grounds are wet, and pour the remaining water over the top.
  • Cover lightly with plastic wrap and leave at room temperature overnight (or about 8 hours.)
  • Line a fine mesh sieve with paper towels, a tea towel, or cheesecloth and place the sieve over a large pitcher or bowl.
  • Ladle the coffee sludge into the lined sieve and let it strain slowly.
  • Pour the strained coffee into jars with tight fitting lids and refrigerate for up to a month while using it.

To Make the Coffee Milkshake:

  • Blend the coffee, vanilla ice cream and 1 tablespoon of chocolate syrup together in a blender until smooth. If the mixture is too thick, you can add a couple splashes of milk to loosen it up. If it is too thin, add a little more ice cream and pulse to smooth out.
  • Pour the milkshake into one very large or two medium sized glasses.
  • Top with a very generous head of whipped cream and drizzle with additional chocolate syrup.
  • Serve immediately.