Recipe by heather in Ont,
For a thick shake, place the milk in the freezer for about 10 minutes before blending. If possible chill the espresso mixture too. Found this recipe in Readers Digest.
Top Review by HokiesMom
A nice Espresso Milkshake. I found it a bit sweet so when I make it again I will reduce the sugar just a bit Instead of ice cubes I think freezing a bit of cold espresso would give it a great kick and then you could use the 1/4 c sugar. It did form up more like a Frappacino than a milkshake but still enjoyed! Overall a nice treat! Made for the My 3 Chefs Event June 2008
- 1⁄4 cup sugar
- 2 tablespoons instant espresso powder
- 1 teaspoon unsweetened cocoa powder
- 4 cups ice-cold low-fat milk (1%)
- 8 ice cubes
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- In a small saucepan, combine the sugar, espresso powder, cocoa powder, and 1/4 cup of water.
- Bring to a boil over low heat; set aside to cool to room temperature.
- Pour half of the espresso mixture into a blender. Add 2 cups of the milk, 4 of the ice cubes and 1/4 teaspoon of the vanilla.
- Blend until thick and foamy.
- Pour into 2 tall (16 oz) glasses.
- Repeat with the remaining espresso mixture, milk, ice and vanilla.