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!
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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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