Creamy Espresso Milkshake

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. In a small saucepan, combine the sugar, espresso powder, cocoa powder, and 1/4 cup of water.
2. Bring to a boil over low heat; set aside to cool to room temperature.
3. 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.
4. Blend until thick and foamy.
5. Pour into 2 tall (16 oz) glasses.
6. Repeat with the remaining espresso mixture, milk, ice and vanilla.