Coffee Chocolate Milkshake

September 12 marks National Chocolate Milkshake Day, when American soda-fountain tradition meets a bolder mocha twist. Cold brew and chocolate ice cream blend into a creamy shake finished with whipped cream and espresso beans.

Serves 2 · 10 min prep · 5 min cook

Estimate for one serving

• 590 cal
• 11g protein
• 72g carbs
• 28g fat
• 3.3g fiber

Every recipe here is free to read.

Ingredients

• 2 1/2 cups chocolate ice cream
• 1/2 cup cold brew coffee
• 1/2 cup whole milk
• 1 tbsp unsweetened cocoa powder
• 2 tbsp chocolate syrup
• 1 tsp instant espresso powder
• 1/2 tsp vanilla extract
• 1/2 cup ice cubes
• 1/2 cup whipped cream
• 8 chocolate-covered espresso beans
• 1 tsp cocoa powder for dusting

Instructions

1. 1Chill two sturdy milkshake glasses in the freezer while you assemble the ingredients.
2. 2Scoop the chocolate ice cream into the blender as the rich base.
3. 3Pour in the cold brew coffee and whole milk so the coffee flavor stays bold without watering down the shake.
4. 4Add the unsweetened cocoa powder, chocolate syrup, instant espresso powder, and vanilla extract.
5. 5Toss in the ice cubes to lock in a thick, frosty texture.
6. 6Blend on medium-high for 25 to 35 seconds until the espresso powder dissolves completely and the shake is velvety with no ice shards.
7. 7Pause and scrape the sides once if any cocoa clumps remain, then blend another 5 seconds.
8. 8Check thickness—if you want it denser, add a small extra scoop of ice cream and pulse; if thinner, splash in a touch more milk.
9. 9Pour the mocha shake into the frosted glasses, splitting it evenly.
10. 10Pipe or spoon a tall mound of whipped cream on each.
11. 11Crush a few chocolate-covered espresso beans and sprinkle them over the cream, leaving a couple whole on top.
12. 12Lightly dust the finished shakes with cocoa powder through a fine mesh strainer.
13. 13Serve immediately so the coffee aroma hits as soon as the glass is lifted.