Coffee Milkshakes Three Ways

Milkshakes are a strangely personal treat - I know people who would fight to the death over exactly how thick a milkshake should be. Some want it so thick it can barely make it up the straw, others prefer not to struggle with a spoon. I'll leave you to decide the perfect consistency for yourself; I'm here to provide you with some inspiration for irresistible (and perhaps unexpected) flavour combinations.

 

Two of these recipes are quite straightforward and classic - the others may leave you questioning my sanity. Coffee and citrus? In a milkshake? It might sound crazy, but the results are surprisingly delicious. Citrus provides a bit of a lift to this often heavy dessert, adding a refreshing element that balances out the richness. Throw in some booze and you're ready for a party! However, if you're catering to a crowd (and that crowd likes their milkshakes tall) you'll have to increase the quantities of these recipes; each recipe makes approximately enough to fill a pint glass (depending on how much milk you add). If you're particularly hardcore about your milkshakes, you can even chill your pint glasses in advance. 

 

The great thing about these recipes is that they're easy to change depending on the audience. The milk and ice cream can easily be swapped for vegan alternatives, should you have any dairy-averse friends, and the alcohol can be omitted for a more kid-friendly version. And you don't have to go to the trouble of making ice cream or caramel yourself to enjoy these - simply swing by the store and save yourself some time. Whether you choose to put in the extra effort of going 100% homemade, or simplify for the sake of your sanity, the end result will still be a delicious treat that's ready in minutes!

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Spiced Coffee & Orange Milkshake

  • 6 scoops of coffee ice cream (about 1.5 cups)
  • 4 Tbsp. orange juice (fresh squeezed preferable)
  • 3/4 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 shot Grand Marnier (optional, replace with orange juice if omitting)
  • milk, to desired consistency
  • 1 orange

 

  1. ZEST your orange, taking care not to grate any of the pith (the white layer just under the orange's skin). 
  2. JUICE  the orange, straining out any seeds.
  3. COMBINE the ice cream, 4 tablespoons of orange juice, orange zest, cinnamon, clove, and Grand Marnier in a blender.
  4. ADD a splash of milk and blend for 5-10 seconds. Repeat this until the milkshake has reached your preferred thickness. 
  5. POUR into a glass, and sprinkle with cinnamon. Add a straw, and enjoy!
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Spiced Coffee and Hazelnut Milkshake

  • 6 scoops of coffee ice cream (about 1.5 cups)
  • 4 shots Baileys Irish Cream (substitute Irish Cream flavoured coffee creamer if omitting)
  • 1 tsp. ground cinnamon
  • hazelnuts, chopped (I recommend buying a small amount from your grocery's bulk section)
  • milk, to desired consistency

 

  1. TOAST your hazelnuts in a 300 degree (f) oven until golden brown and fragrant, about 5-10 minutes. 
  2. COMBINE the ice cream, Baileys, and cinnamon in a blender. 
  3. ADD a splash of milk and blend for 5-10 seconds. Repeat this until the milkshake has reached your preferred thickness. 
  4. POUR into a glass and sprinkle a generous amount of the toasted hazelnuts over the top. If you'd  prefer hazelnuts throughout the milkshake, simply give the milkshake a stir, and finish with another sprinkle on top. Add a straw, and enjoy!
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Spiced Lemon and Coffee Milkshake

  • 6 scoops coffee ice cream (about 1.5 cups)
  • 4 tsp. lemon juice (preferably fresh squeezed) 
  • 1 lemon
  • 1 tsp. ground cinnamon
  • milk, to desired consistency
  1. ZEST your lemon, taking care not to grate any of the pith (the white layer just under the lemon's skin). 
  2. JUICE the lemon, straining out any seeds.
  3. COMBINE the coffee ice cream, 4 teaspoons of lemon juice, lemon zest, and cinnamon in a blender.
  4. ADD a splash of milk and blend for 5-10 seconds. Repeat this until the milkshake has reached your preferred thickness. 
  5. POUR into a glass and sprinkle with cinnamon. Add a straw, and enjoy!
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Coffee Chocolate Chip Milkshake with Caramel and Toasted Almond

  • 6 scoops coffee chocolate chip ice cream (about 1.5 cups)

OR

  • 6 scoops coffee ice cream
  • 2 Tbsp. chopped dark chocolate

 

  • 1 shot brandy
  • flaked almonds

 

  • caramel sauce (store bought)

OR

  • 300 g sugar (1.5 cups)
  • 80 ml. water
  • 105 ml. heavy cream (7 Tbsp.)
  • 45 g butter (3 Tbsp.) cubed and refridgerated
  • 1/8 tsp. salt

 

To make the caramel sauce (optional)

  1. WASH a small stainless steel pot thoroughly and dry. Your pot needs to be very clean or else it can contaminate the sugar, causing it to crystalize.
  2. MEASURE 200 grams (1 cup) of the sugar into the clean pot, reserving the rest. Add water to the pot (at least 1/4 cup) and stir until the sugar has reached a uniform consistency similar to wet sand (keep the 80 ml. of water you measured to the side). You should use the coldest water possible, as cold water will give the sugar more time to dissolve as it heats.
  3. CLEAN the walls of your pot with a pastry brush dipped in cold water. Brush the sides of the pot with cold water until no sugar granules remain above the slurry mixture. Any sugar stuck on the side of your pot can encourage crystallization as the mixture heats. (Is it obvious yet that making caramel is a bitch, and very easy to get wrong? I included the option to just go buy it for a reason.)
  4. PLACE the pot on the stove gently (If you slosh the mixture on to the sides of the pan, you will have to clean it again with a pastry brush before cooking). Set the heat to medium-low, and DO NOT TOUCH OR STIR THE SUGAR MIXTURE, AT ALL. Do not swirl the pan, rock the pan, or do anything to it. Any disturbance to the sugar/water once it starts to heat can cause it to crystalize. If any sugar bubbles up on to the side of the pot as it cooks, brush it with the pastry brush dipped in cold water.
  5. WATCH the pot closely as it heats. The sugar will dissolve, and then come to a rapid boil. As the water evaporates, the boil will slow and the mixture will start to look more syrupy. If at any point the mixture turns white, patchy, and grainy, the sugar has crystalized, and you will need to dump it out, wash your pot, and start over from scratch. 
  6. TURN the heat to low once the boiling has slowed. Continue to watch the sugar carefully, until it begins to take on colour and turn amber. At this point, if the sugar isn't colouring uniformly, you can very gently swirl the mixture to ensure an even heat. Caramel can overcook quickly, so make sure your heat is as low as possible, and watch the mixture carefully. You're looking for a rich amber/golden brown - take it slow, and don't go too dark, or the sauce will taste bitter. 
  7. POUR in the water quickly and swirl the pan quickly to deglaze. Be careful not to burn yourself, as the mixture will steam/bubble copiously once the water is added.
  8. WHISK in the remaining 100 g (1/2 cup) of sugar and heavy cream until fully combined. 
  9. REMOVE the pan from the heat. Sprinkle with salt and whisk in the cold cubed butter until homogenous. 
  10. COOL the caramel and store in an airtight container in the fridge for up to two weeks.

(If you're nervous about the caramel making process, this video gives a good overview, though the ingredients used differ slightly.) 

 

To make the milkshake

  1. TOAST  the flaked almonds in a 300 degree (f) oven until golden brown, about 5-10 minutes. Set aside to cool.
  2. COMBINE the ice cream, chocolate (if your ice cream doesn't have chocolate chips in it already), and brandy in a blender. 
  3. DRIZZLE with caramel. 
  4. ADD a splash of milk and blend for 5-10 seconds. Repeat this until the milkshake has reached your preferred thickness. 
  5. POUR the milkshake into a glass. Sprinkle the flaked almonds over the top, and finish with another drizzle of caramel. Add a straw and enjoy!
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Cheers!

MSB