Creamy Espresso Milkshake Food

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CREAMY ESPRESSO MILKSHAKE



Creamy Espresso Milkshake image

For a thick shake, place the milk in the freezer for about 10 minutes before blending. If possible chill the espresso mixture too. Found this recipe in Readers Digest.

Provided by heather in Ont

Categories     Shakes

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup sugar
2 tablespoons instant espresso powder
1 teaspoon unsweetened cocoa powder
4 cups ice-cold low-fat milk (1%)
8 ice cubes
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, combine the sugar, espresso powder, cocoa powder, and 1/4 cup of water.
  • Bring to a boil over low heat; set aside to cool to room temperature.
  • Pour half of the espresso mixture into a blender. Add 2 cups of the milk, 4 of the ice cubes and 1/4 teaspoon of the vanilla.
  • Blend until thick and foamy.
  • Pour into 2 tall (16 oz) glasses.
  • Repeat with the remaining espresso mixture, milk, ice and vanilla.

Nutrition Facts : Calories 159.9, Fat 2.4, SaturatedFat 1.6, Cholesterol 12.2, Sodium 109.3, Carbohydrate 26.1, Fiber 0.1, Sugar 25.2, Protein 8.6

VIETNAMESE ICED COFFEE MILKSHAKE



Vietnamese Iced Coffee Milkshake image

This caffeinated milkshake will cool you down and give you the burst of energy you're craving on a warm summer day. Top with whipped cream and toasted coconut for a frozen treat that will remind you of the creamy coffee drink you know and love.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 1 milkshake

Number Of Ingredients 5

1 1/2 cups coconut ice cream (about 5 large scoops)
1/4 cup sweetened condensed milk
Sweetened whipped cream, for serving
1 teaspoon toasted sweetened shredded coconut, optional
1 1/2 teaspoons instant espresso powder

Steps:

  • Put the instant espresso powder in a small bowl with 1/2 cup of hot water. Stir and let the espresso dissolve completely, then allow to cool completely. Pour into an ice cube tray and freeze until completely set, at least 2 hours and up to overnight.
  • Put the coconut ice cream and sweetened condensed milk in the blender, then add the espresso ice cubes. Blend until the mixture is completely combined and smooth, about 2 minutes. (Stop the blender as needed and use a spoon to help evenly disperse the ingredients as they blend.) Pour into a tall glass and top with whipped cream and toasted shredded coconut if using.

COOKIE-ESPRESSO MILKSHAKE



Cookie-Espresso Milkshake image

Skip the coffee shop for our rich frappé-style Cookie-Espresso Milkshake! With crushed chocolate cookies and vanilla ice cream, this espresso milkshake is super tasty.

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield Makes 4 servings, about 3/4 cup each.

Number Of Ingredients 6

9 vanilla creme-filled chocolate sandwich cookies, divided
3/4 cup milk
2 Tbsp. chocolate syrup
2 cups vanilla ice cream
1 Tbsp. instant espresso powder
1/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Crush 1 of the cookies into fine crumbs; set aside.
  • Place milk, chocolate syrup, ice cream, espresso powder and remaining 8 cookies in blender container; cover. Blend until smooth.
  • Pour evenly into 4 glasses; top with whipped topping and the reserved cookie crumbs.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

CREAMY COFFEE MILKSHAKE



Creamy Coffee Milkshake image

Provided by Amelia Freer

Categories     Coffee     Smoothie     Coconut     Summer     Drink

Yield Serves 1-2

Number Of Ingredients 13

Protein cubes:
1 tablespoon grass-fed gelatin powder (can be bought online)
1/2 cup organic canned coconut milk
1 cup hot espresso
1/2 teaspoon coconut crystals (optional)
A small pinch of sea salt
Milkshake:
1 cup espresso
1 cup coconut milk
1 tablespoon coconut butter
A pinch of vanilla powder
4 protein cubes
4 ice cubes

Steps:

  • For the protein cubes, sprinkle the gelatin over the cold coconut milk and stir until the gelatin has dissolved and a paste has formed. Leave to rest for a few minutes, then pour the hot espresso on top and stir.
  • Add the coconut crystals (if using) and the salt, then pour the mixture into ice-cube trays. Freeze for 30 minutes to cool.
  • This makes more than enough protein cubes so you have extra for other days.
  • To make the milkshake, put all the ingredients into the blender and blend until combined. Serve.

OREO ESPRESSO SHAKE



Oreo Espresso Shake image

This makes about 3 cups, of the most delicious shake! You can use frozen vanilla yogurt in place of vanilla ice cream. I used General Foods International Coffee, Italian Cappuccino flavor for this, any instant espresso powder will do, you might even try using instant coffee granules!

Provided by Kittencalrecipezazz

Categories     Shakes

Time 2m

Yield 2-3 serving(s)

Number Of Ingredients 8

10 Oreo cookies (broken into pieces)
3/4 cup milk
2 cups vanilla ice cream
1 tablespoon instant espresso powder
2 tablespoons chocolate syrup
sugar (optional)
whipped cream or cool whip frozen whipped topping, thawed
crushed cookie (to garnish)

Steps:

  • Place the milk, ice cream, espresso powder, chocolate syrup and broken Oreo cookie pieces in a blender; cover and blend until smooth.
  • Divide the mixture between 2 large glasses (or 3 smaller glasses).
  • Top with whipped cream, then sprinkle crushed oreo cookies on top.

Nutrition Facts : Calories 652.7, Fat 30.4, SaturatedFat 14.4, Cholesterol 76.5, Sodium 467, Carbohydrate 86.9, Fiber 3, Sugar 57.1, Protein 11.9

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