Why go to that expensive coffee shop when you can make this espresso milk shake at home?
Be Your Own Barista
Here’s one of those delicacies that you’d pay through the nose for at one of those fancy coffee shops.
I’m glad to say it’s easily made at home and from things you may already have on hand.
I got a little fancy with these because I wanted to see how good it would look, hence the nice hurricane glasses and the crumbs around the rim.
Now, if you serve this to guests for dessert, fancy it up just like these. On the other hand, if you are alone and slouching on the couch and want one, then go simple!
Chocolate Syrup Or Ganache
Chocolate syrup will work just fine in these espresso shakes if you’re pressed for time or just can’t wait to have one.
I thought a nice dark chocolate ganache would be lovely. The reason is once the chilled mixture goes in the glass, the ganache will solidify. Then it’s like a rich chocolate bar. It necessitates using a spoon to eat, but is that difficult? No way!
If you don’t have espresso–brewed or instant–regular old coffee can stand in for that. It’s also a great way to use up any coffee you have left over.
Milk or cream is usually on hand in most folks’ homes too. Same goes for chocolate chips.
About the only things you may have to buy specially for this is ice cream and marshmallow fluff. At least they’re not items I usually have. As I didn’t want any ice cream left over, I bought it in pint containers. Don’t get me wrong, I like ice cream but I tend to forget that it’s in the freezer.
A word about fancy here–if you really want to put on the dog with guests, coat some coffee beans with chocolate and sprinkle a few on top of the whipped topping on top of the shake!
- 4 cups vanilla ice cream
- ½ cup marshmallow cream
- ½ cup room temp espresso -OR- strong coffee
- ¼ cup milk or light cream
- ¼ cup chocolate syrup -OR- thin ganache (see NOTES)
- Whipped topping
- Coarse graham cracker crumbs
- Rub about a teaspoon of marshmallow cream on the rim of a
- glass. Dip the glass rim in the graham cracker crumbs.Repeat with other glasses
- Drizzle the chocolate syrup or ganache down the sides of each glass; set aside.
- Place all shake ingredients in a blender and process until smooth. Distribute evenly to all glasses.
- Top with whipped topping.
Ganache— Microwave ½ cup of chocolate chips with 3 tablespoons of heavy cream for 30 seconds. Stir until smooth. If it’s not of drizzling consistency, add a little more cream and stir thoroughly. In these, I used ganache made with 70% cacao chocolate.