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Epicurious

Mocha-Caramel Milkshake

This is my take on my favorite frozen coffee drink from that endlessly popular coffee chain—you know the one. As with most things, the homemade version beats the store-bought hands down. Top yours with lots of freshly whipped cream and, if you are really looking for a jolt, a smattering of chocolate-covered espresso beans, and the mass-market variety doesn’t stand a chance.

Recipe information

  • Yield

    Makes one 16-ounce milkshake or two 8-ounce milkshakes

Ingredients

1/4 cup whole milk
1/2 teaspoon instant espresso powder
3 tablespoons Chocolate Syrup (page 153)
3 tablespoons Caramel Sauce (page 153), plus more for garnish
11 ounces premium coffee ice cream (about 1 3/4 packed cups)
Freshly Whipped Cream (page 154)
Chocolate-covered espresso beans, for garnish (optional)

Preparation

  1. Step 1

    Combine the milk, espresso powder, chocolate syrup, and caramel sauce in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately, garnished with whipped cream and chocolate-covered espresso beans and a drizzle of caramel sauce, if desired.

  2. Adults

    Step 2

    Add 1 ounce (2 tablespoons) Kahlúa to the blender when you add the milk.

Bobby Flay's Burgers, Fries, and Shakes
TagsMilkshakeBeveragesCoffeeKahluaLiqueurAlcoholAmericanGluten FreeNut FreeBlenderCookbooks
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