Just like coffee cream, coffee milkshake, consumed as the perfect end to a meal, or maybe a sweet break, is always an excellent idea, in any season. And it’s also a good way of using up the cold espresso left in your moka pot, if you don’t want to recycle your leftover coffee in a recipe. Let’s find out how to make 3 different delicious versions of coffee milkshake: the classic recipe, one without ice-cream and one without milk.
A mouth-watering dessert: classic coffee milkshake with ice-cream is a real treat, easy and quick to make. And it’s also perfect for offering to guests.
- 150 gr cream or coffee ice-cream.
- 15 ice cubes.
- 4 small cups of espresso coffee. For this recipe, we recommend a delicate blend like 100% Arabica for moka. If you prefer a stronger taste, the Classic blend is also a good option.
- 2 teaspoons sugar.
- Start by making the coffee with the moka pot and place it on the hob.
- Meanwhile, add the ice, ice-cream, and sugar to the blender. Then add the coffee when it’s ready.
- Turn the blender on for a few minutes until the mixture is nice and creamy.
- Pour the coffee milkshake into the glasses and savour just how good it tastes!
Coffee milkshake without ice-cream
All out of ice-cream? No problem, the solution is coffee milkshake without ice-cream, but with cream. Let’s face it: we could all do with a little self-pampering sometimes!
- 150 ml whole milk.
- 75 ml whipping cream.
- 75 gr sugar.
- 3 small cups of espresso coffee. If you prefer avoiding the effects of caffeine, you can use decaffeinated ground coffee or decaffeinated compatible capsules.
- 10 ice cubes.
- Make the coffee, add the sugar, stir, and leave to cool in the fridge.
- Once cold, pour the coffee into the blender, add the cream, and begin blending.
- Add the milk and ice and continue blending until the mixture is smooth and even. Your milkshake without ice-cream is ready to serve!
Coffee milkshake without milk
And yes, we’ve also spared a thought for those who prefer a lighter version: coffee milkshake without milk or sugar, perfect for fans of vegan smoothies.
- 350 gr coconut milk.
- 6 small cups of espresso coffee. This recipe is best made with a strong blend such as Super Blend for moka or Intense compatible capsules.
- 110 gr avocado slices into small pieces.
- 20-25 almonds.
- 10 ice cubes.
- Stevia to taste.
- Cocoa powder for decoration.
- Again, start by making the coffee, and leaving it in the fridge to cool.
- Combine the ingredients in the blender.
- Blend until the mixture is dense and smooth.
- Pour into the glasses and decorate with some cocoa powder.
How did your milkshake turn out? If you adore espresso-flavoured specialities, then you have to try out these three gourmet coffees: a real taste sensation for the palate!