I’ve officially entered my milkshake phase. It’s been a bit of a challenge since I’ve also been trying to cut back on sugar, so I’ve given myself a compromise. I will allow myself to eat all the sugar I want (within reason, of course) on the weekends. It makes me look forward to the weekends. And it makes me excited to plan the sweets I’m going to eat. Those plans almost always include ice cream. This chocolate coffee (or mocha, if you want to be technical about it) is no exception.
The thought of fall approaching has me very excited. The weather is still very warm so I’ve been thinking about fall recipes with a warm weather twist. Milkshakes definitely take the cake in that category. This recipe feels very summer meets fall for me, and it’s wonderful.
I used freshly brewed coffee for this recipe but if you have an espresso machine at home, espresso can be substituted. Instant coffee will also work if you don’t have fresh coffee or espresso. If you don’t have either, you can substitute coffee ice cream but the coffee flavor will be more muted.
Speaking of ice cream, you can’t have a milkshake without it. I used vanilla bean. I find that it compliments the coffee flavor really well. Chocolate, caramel, chocolate chip and pecan would also taste great. Come to think of it, any ice cream will do so pick your favorite.
CHOCOLATE COFFEE (MOCHA) MILKSHAKE RECIPE
Ingredients
- 1 cup of milk (I used almond milk)
- 5 scoops of ice cream
- 1/4 cup of freshly brewed coffee
- 4 teaspoons of cocoa powder
- Chocolate sauce (optional)
- Coffee beans (optional)
Directions
- Combine all ingredients until smooth and creamy in a blender.
- In a serving glass, drizzle chocolate sauce (optional) then pour in the blended mocha milkshake.
- Garnish with more chocolate sauce and coffee beans (optional).
- Enjoy!