This easy milkshake recipe combines coffee and chocolate for the perfect frozen treat!
I really wanted to name this “Layered Coffee Mocha” but my conscience got the best of me. I would definitely be faking the funk since, I, Renz from HomeMadeZagat, have zero patience to layer anything much less a drink, and make it look so fancy. Ha!! But doesn’t that gradient layering look like this was a fancy drink made by a patient filled barista?
Instead, this was made by me. with no patience and my mixer.
Has the heat hit you guys yet? My goodness, South Florida has been easily hitting 90 degrees for the past week. It is a scorcher. As a result, I have resorted to making cold, icy drinks to combat this heatwave. Juices are the first choice. Lemonade is the number one pick to fight the rays. I made this amazingly refreshing ginger pineapple lemonade the other day and it was gone in no time.
Since I can’t go through the whole summer drinking only lemonade I opted to switch my morning favorite from hot to cold. Goodbye hot coffee, mother nature has forced me to deviate from the norm.
This milkshake is not one of those thick, ice creams shakes that takes about an hour to finish. It’s not an “iced coffee with milk” kinda shake either. It’s a nice rich balance between milk, coffee, and coolness.
I used some whole milk and evaporated milk, but you are free to substitute with whatever milk you prefer. Skim Milk?
You are also free to use sweetener of your choice and adjust to taste.
Is it heating up where you are? What’s your favorite cool-down drink?
- 3 tbsps Hot cocoa
- 3 tsp sugar - or sweetener of choice
- 1 tbsp pack instant coffee - approx 1
- 2 tbsps hot water
- 1 cup milk
- 1/2 cup evaporated milk
- Mix dry ingredients together minus the coffee
- Dilute coffee with hot water
- Add coffee and dry ingredients to blender
- Add milk
- Blend together
- Sweeten to taste
- Add ice
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.