📝 About This Recipe
This luxurious coffee milkshake is the ultimate marriage between a high-end dessert and a sophisticated caffeine kick. Drawing inspiration from the classic Italian affogato and the American soda fountain tradition, it features a deeply concentrated espresso base blended with premium Madagascar vanilla bean ice cream. The result is a silky, bittersweet masterpiece that offers a complex flavor profile far beyond your average diner shake.
🥗 Ingredients
The Coffee Base
- 4 shots Freshly brewed espresso (chilled to room temperature; approx. 1/2 cup)
- 1 teaspoon Instant espresso powder (to intensify the roasted flavor)
- 2 tablespoons Dark chocolate syrup (high-quality cocoa-based syrup)
The Creamy Foundation
- 3 cups Premium Vanilla Bean Ice Cream (high fat content for maximum creaminess)
- 1/4 cup Whole milk (cold; adjust for desired thickness)
- 1 pinch Sea salt (to balance the sweetness)
- 1/2 teaspoon Pure vanilla extract (to enhance the floral notes)
The Garnish & Finish
- 1/2 cup Heavy whipping cream (cold, for homemade whipped cream)
- 1 tablespoon Powdered sugar (for the whipped topping)
- 4-6 pieces Chocolate covered coffee beans (roughly chopped)
- 1 pinch Cocoa powder (for dusting)
- 1 teaspoon Dark chocolate shavings (using a vegetable peeler)
👨🍳 Instructions
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1
Place two tall milkshake glasses in the freezer for at least 15 minutes prior to assembly to ensure the shake stays frosty.
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2
Brew your 4 shots of espresso. Stir in the instant espresso powder while the liquid is hot so it dissolves completely, then let it cool to room temperature.
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3
In a chilled bowl, whisk the heavy whipping cream and powdered sugar until stiff peaks form. Set aside in the refrigerator.
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4
Drizzle 1 tablespoon of the dark chocolate syrup down the inside walls of your chilled glasses, rotating them to create an artistic swirl.
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5
Remove the vanilla bean ice cream from the freezer and let it sit for 2-3 minutes to soften slightly for easier blending.
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6
In a high-powered blender, combine the softened ice cream, chilled espresso mixture, whole milk, and the remaining tablespoon of chocolate syrup.
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7
Add the pinch of sea salt and the vanilla extract to the blender canister.
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8
Pulse the blender 5-6 times to break up the large scoops, then blend on low speed for 15 seconds.
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9
Increase to medium speed and blend for another 10 seconds until the texture is smooth and uniform, but still thick.
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10
Check the consistency; if it is too thick, add an extra splash of milk. If too thin, add one more small scoop of ice cream and pulse.
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11
Pour the mixture carefully into the prepared, chocolate-swirled glasses, leaving an inch of space at the top.
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12
Top each glass with a generous dollop of the homemade whipped cream.
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13
Garnish with the chopped chocolate-covered coffee beans, dark chocolate shavings, and a light dusting of cocoa powder.
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14
Serve immediately with a wide-diameter straw and a long spoon.
💡 Chef's Tips
Always use cold milk and chilled coffee; adding hot coffee will melt the ice cream instantly and create a thin, soupy texture. For a deeper flavor, use 'Cold Brew Concentrate' instead of espresso if you prefer a less acidic profile. Avoid using ice cubes in the blender as they dilute the richness; if you want it colder, freeze your milk into ice cube trays beforehand. If you're looking for a dairy-free version, oat milk ice cream and coconut cream provide the best mimicry of dairy fats. Don't over-blend! Heat from the blender blades starts melting the shake the longer it runs, so keep it under 30 seconds total.
🍽️ Serving Suggestions
Pair with warm, salted almond biscotti for a delightful crunch. Serve alongside a plate of fresh raspberries to cut through the richness of the chocolate and coffee. Excellent as a 'boozy' dessert by adding 1 ounce of Coffee Liqueur or Bourbon during the blending process. Complement with a small side of buttery shortbread cookies. Enjoy as a mid-afternoon pick-me-up on a hot summer day.