Mexican Chocolate Coffee Shake By Eddie Food

MEXICAN CHOCOLATE SHAKE

Steps:

• Put all the ingredients except for shavings in a blender and purée until smooth. Chill for at least 30 minutes in the freezer. Garnish with chocolate shavings before serving.

MEXICAN CHOCOLATE COFFEE SHAKE BY EDDIE

Steps:

• 1. In a cocktail shaker or blender combine chocolate ice cream or (vanilla ice cream for a variation.
• 2. Add remaining ingredients and process until icy. Serve in small tumblers.
• 3. If no ice cream is available use 1/2 cup milk for a less rich rendition.

MEXICAN CHOCOLATE COFFEE

Steps:

• You'll use a coffee machine for this.
• Put all of the ingredients in the order listed.
• So nutmeg and cinnamon go in first, cocoa above that and coffee last.
• Add the water into the coffee machine and brew as you would for plain coffee.
• If you like coffee strong, use 4 cups water, medium strength: 6 cups, and weak: 8 cups.
• If the flavor seems strong, skip the nutmeg.
• The nutritional ananlysis will probably be off because everything is diluted.
• Enjoy!

VANILLA-BOURBON MILKSHAKES WITH SPICY CHOCOLATE PRETZEL RODS

Steps:

• Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. Make the pretzels: Put the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Let cool until thick but still pourable, then pour into a short, narrow glass and mix in the vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the baking sheet and sprinkle with cayenne. Refrigerate until set, at least 20 minutes.
• Make the caramel sauce: Melt the butter with the brown sugar in a small saucepan over medium-high heat and cook, whisking, until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cook until thickened, about 3 minutes. Season with kosher salt and let cool.
• Make the milkshakes: Combine the ice cream, 1/2 cup bourbon, the vanilla and a sprinkle of Maldon salt in a blender. Blend until smooth, adding up to ½ cup more bourbon if desired.
• Pour into the chilled glasses. Drizzle with the caramel sauce, sprinkle with more Maldon salt and garnish with the pretzel rods.

MEXICAN CHOCOLATE MILKSHAKE

Steps:

• Combine the ice cream, milk and chocolate syrup in a blender and blend until smooth, 10 to 15 seconds. Serve immediately, topped with a dollop of whipped cream, if using, and a pinch of chile powder, if desired.

MEXICAN COFFEE MILKSHAKE

Steps:

• For the milkshake: Combine 1 cup water and the granulated sugar in a small saucepan and cook over medium-high heat, stirring until the sugar dissolves. Add the cinnamon stick and orange zest and let the mixture sit until the flavors infuse, about 5 minutes. Discard the cinnamon stick. Add the instant coffee and stir until completely dissolved. Let cool.
• Transfer the infused simple syrup and the ice cream to a blender. Blend until smooth. Serve immediately, or keep in the freezer until ready to serve.
• For the optional garnishes: Whip the cream to soft peaks. Add the powdered sugar and continue to whip to stiff peaks. Dollop each shake with the whipped cream and dust with ground cinnamon to serve.

MEXICAN COFFEE

Steps:

• Frost rims of 2 cups with sugar. Pass it through the fire, gilding the edge little by little. Add the tequila and the coffee liqueur to them tilting the cup a little towards the fire so that the liqueur begins to flame. Dust with cinnamon. Immediately add hot coffee and a scoop of vanilla ice cream. Top with a cherry.

CHOCOLATE COFFEE SHAKE

Steps:

• Blend all the ingredients in the blender until smooth. Pour into a large glass.
• Place a dollop of whipped cream on top.
• Sprinkle cocoa over thewhipped cream and enjoy.

ICED MOCHA SHAKE

Steps:

• In a blender, combine ingredients (adding sugar to taste or omitting it) and blend until smooth.
• Pour into chilled glasses.