Save Pin
Whenever that afternoon crash sneaks up, this coffee milkshake is my instant mood booster. The first time I mixed one up was on a lazy day. I wanted something chocolatey, but the dash of coffee I tossed in made it pop! Taste buds woke right up. I was hooked—and now it’s how I fire up my afternoons when I want something creamy and surprising.
After an extra long morning, I tried tossing a spoon of espresso powder in my usual chocolate milkshake. The deep, almost smoky layer it added blew me away. Plain shakes just don’t hit like this now.
Inviting Ingredients
- Instant coffee or espresso powder: brings the coffee punch. Begin with just a teaspoon—everyone’s coffee vibe is personal. Espresso powder wakes things up with an extra jolt.
- Cocoa powder: for serious chocolate flavor, pick a deep, unsweetened type. It makes the whole thing taste like pure chocolate.
- Milk or cold coffee: helps adjust how thick you want it. Whole milk keeps it rich. Swap for leftover coffee to bump up caffeine and lighten up the dairy factor.
- Ice cream: you want it a bit soft so it blends easily. Classic vanilla fits perfectly—full-fat makes it extra smooth and bridges all the flavors together.
Fine, dark cocoa powder that clumps less is key—it mixes up smooth, so your milkshake doesn’t get gritty or weird.
Quick Method
- Flavor Base First:
- Toss instant coffee and cocoa in your blender to get those flavors started before ice cream goes in.
- Add Ice Cream:
- Go slow with the softened ice cream. Blend bit by bit till it’s silky but still thick—don’t thin it out too much.
- Dial In Texture:
- Add milk or leftover coffee little by little. You want it smooth and barely thick enough to drip off a spoon.
- Top It Off:
- Pour into cups and drizzle with fudge if you like, then pile on whipped cream and some shaved chocolate for a café finish.
Save Pin
Outstanding Qualities
Once I swapped milk for cold brew and toned down the cocoa. The shake was smoother and lighter than usual, which made me realize how much I could mix things up. Now I make sure there’s some leftover coffee for my next batch—endless experiments!
Planning Ahead
You can blend cocoa and espresso powder together and stash them in a jar. Next craving, grab the mix, add ice cream plus your liquid, and blend—done in seconds.
Tweaks to Try
Skip cocoa for matcha and swap in condensed milk for a green-tea-coffee spin. Or dash in peppermint extract when it’s chilly outside for a festive treat.
Seasonal Tips
Hot outside? Drop in some ice cubes with your ice cream for extra chill. In winter, warm up the milk a bit before mixing so your shake is lightly cozy instead of straight cold.
Tools You'll Love
You’ll want a strong blender with a pulse setting for the perfect mix. A long spoon helps you scoop every last bit from the jar with no trouble.
Behind-the-Scenes Tricks
1. Let ice cream soften a little—too hard and your blender’s in for a workout; too soft and you lose thickness.
2. Be careful with coffee strength; espresso powder goes a long way, so start with less.
3. Don’t over-blend or you’ll whip in too much air and your shake will turn fluffy instead of creamy and dense.
Save Pin
Common Questions
- → Can I swap milk for leftover coffee?
Sure thing! Chilled leftover coffee works great instead of milk and makes the shake taste stronger.
- → How do I make the coffee flavor stronger?
Start with 1 teaspoon of instant coffee for a gentle taste. Add up to 1 tablespoon if you want it bold.
- → Which ice cream is best for this?
Vanilla ice cream that’s a bit soft works best. It mixes well and brings out the coffee and chocolate flavors.
- → What toppings would you suggest?
Whipped cream, a drizzle of fudge sauce, and some chocolate sprinkles give the shake a nice rich touch and look great too.
- → How can I change how thick the shake is?
Use half a cup of milk or coffee for a thick shake. If you want it thinner and easier to drink, add ¾ cup instead.