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Creamy Espresso Milkshake

Creamy Espresso Milkshake created by HokiesMom

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:
20mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@heather in Ont
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@heather in Ont
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"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."
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  1. HokiesMom
    Creamy Espresso Milkshake Created by HokiesMom
    Reply
  2. 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
    Reply
  3. 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.
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