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Espresso Milk Shake
Why go to that expensive coffee shop when you can make this espresso milk shake at home?
- 4 cups vanilla ice cream
- 1/2 cup marshmallow cream
- 1/2 cup room temp espresso OR strong coffee
- 1/4 cup milk OR light cream
- 1/4 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.
How many glasses you get depend on the size of the glass. I got enough to fill 2 large hurricane glasses that were approximately 12-16 oz each.
Ganache— Microwave 1/2 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.
Serving: 1g | Calories: 768kcal | Carbohydrates: 115g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 252mg | Potassium: 649mg | Fiber: 2g | Sugar: 95g | Vitamin A: 1160IU | Vitamin C: 1.6mg | Calcium: 378mg | Iron: 1mg