COFFEE MILKSHAKE
Make and share this Coffee Milkshake recipe from Food.com.
Provided by Bliss
Categories Shakes
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- To make double strength coffee, measure 1 2/3 cups of Starbucks coarsely ground coffee into a 12-cup coffee press.
- Add water that has just come to a boil.
- Allow to brew 4 minutes, then push plunger down.
- Pour into an ice-filled pitcher.
- Combine coffee, milk and ice cream in a blender and blend until smooth.
- Makes 1 serving.
- (Rachael Ray and Paula Deen both add sugar to their shakes, and I've started adding at least one packet of Splenda to mine. Just makes them so much better).
Nutrition Facts : Calories 78.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 60.9, Carbohydrate 5.7, Protein 4.1
COFFEE SHAKE
Make and share this Coffee Shake recipe from Food.com.
Provided by Lisa Sorrell
Categories Shakes
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a blender.
- Adjust amounts to achieve desired thickness.
- Serve immediately.
VIETNAMESE ICED COFFEE MILKSHAKE
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
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.
MEXICAN COFFEE MILKSHAKE
Provided by Marcela Valladolid
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
COFFEE MILKSHAKE
Steps:
- Add all ingredients into a blender or smoothie maker.
- Mix until shake like texture.
- Put into individual coffee cups and top with whip cream. Delicious!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HEALTHY LIVING COFFEE MILKSHAKE
Pour a glass of our Healthy Living Coffee Milkshake for a creamy frozen coffee drink! This coffee milkshake only takes 5 minutes to make with a blender.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 4 servings, about 3/4 cup each.
Number Of Ingredients 5
Steps:
- Pour milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add frozen whipped topping, dry pudding mix and coffee; cover.
- Blend on high speed until smooth.
- Pour into glasses. Serve immediately.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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