This is my take on my favorite frozen coffee drink from that endlessly popular coffee chain—you know the one. As with most things, the homemade version beats the store-bought hands down. Top yours with lots of freshly whipped cream and, if you are really looking for a jolt, a smattering of chocolate-covered espresso beans, and the mass-market variety doesn’t stand a chance.
Recipe information
Yield
Makes one 16-ounce milkshake or two 8-ounce milkshakes
Ingredients
Preparation
Step 1
Combine the milk, espresso powder, chocolate syrup, and caramel sauce in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately, garnished with whipped cream and chocolate-covered espresso beans and a drizzle of caramel sauce, if desired.
Adults
Step 2
Add 1 ounce (2 tablespoons) Kahlúa to the blender when you add the milk.
