Yes it really is National Coffee Milkshake Day...

Who doesn’t love a nice cold coffee drink while hanging out with friends during those deliciously warm summer evenings? Here are some of the most decadent coffee milkshake recipes we found for Coffee Milkshake Day (July 26)! Enjoy!


Coffee Milkshake


1 cup strong coffee, cooled to room temp

6 big scoops coffee ice cream

2-3 tablespoons chocolate covered espresso beans (optional)

1/2 cup half and half or milk  


Place coffee in blender with ice cream and half and half or milk. Add in a handful of chocolate covered espresso beans, if you like. Blend until smooth and serve immediately.





Chocolate Buzz Milkshake


1 cup milk

5 cubes ice

1 fluid ounce espresso coffee

3/4 cup chocolate ice cream

2 teaspoons instant hot chocolate mix

2 tablespoons chocolate syrup


In a blender combine milk, ice cubes and espresso. Blend until smooth. Stop blender and scoop in the ice cream. Add the chocolate powder and a generous squeeze of chocolate syrup. Blend again until smooth. Pour into 2 tall glasses and serve immediately.

Mocha Liqueur Shake 21+


3/4 cup light rum

1/4 cup coffee flavored liqueur

1 pint vanilla ice cream

4 cubes ice


In a blender, combine rum, coffee liqueur and ice cream. Insert ice cubes until volume reaches 5 cups. Blend until smooth. Pour into chilled glasses, and serve.





Chocolate Banana Latte Shake


1/2 cup milk

1/2 cup cold coffee

1 banana

3 tablespoons vanilla ice cream

3 tablespoons chocolate syrup

2 cups crushed ice


Combine the milk, coffee, banana, ice cream, chocolate syrup, and ice in a blender; blend until smooth.





 Chocolate Cocoa Coffee Milkshake


1/2 tablespoon coffee powder or espresso

3 tablespoons cocoa powder

3 tablespoons chocolate Shavings

3 cups Milk

6 tablespoons sugar or as required

Chocolate shavings for decoration (optional)


Take 1/2 cup boiling water in a cup. Mix coffee powder, cocoa powder. Stir all of them well. Now strain this mixture. Allow this coffee-cocoa mixture to cool down. Combine milk, sugar, chocolate shavings and the strained coffee-cocoa mixture. Add ice cubes and grind them into a processor for 3 to 4 min. Garnish with chocolate shavings.





Mexican Coffee Milkshake


1/4 cup granulated sugar

1 cinnamon stick

2 tablespoons orange zest (from about 1 orange)

1 tablespoon instant coffee

1 quart coffee ice cream

Optional Garnishes:

1 cup heavy whipping cream

1 tablespoon powdered sugar

Ground cinnamon


For the milkshake: Combine 1 cup water and the granulated sugar in a small saucepan and cook over medium-high heat, stirring until the sugar dissolves. Add the cinnamon stick and orange zest and let the mixture sit until the flavors infuse, about 5 minutes. Discard the cinnamon stick. Add the instant coffee and stir until completely dissolved. Let cool. Transfer the infused simple syrup and the ice cream to a blender. Blend until smooth. Serve immediately, or keep in the freezer until ready to serve. For the optional garnishes whip the cream to soft peaks; add the powdered sugar and continue to whip to stiff peaks. Add a dollop to each shake of the whipped cream and dust with ground cinnamon to serve.





 Spiked Coffee Ice Cream Milkshake Recipe 21+


1/2 cup Starbucks' Caramel Macchiato Ice Cream

1 ounce vodka

1 ounce Kahlua

1 ounce strong drip coffee


Combine all ingredients in a blender, blend until smooth and serve.





Coffee Shake Surprise


2 table spoons of Nutella (yes table spoons, not Tbsp.)

Cold Coffee

1 Tbsp. Vanilla Extract

Vanilla Ice Cream


Fill blender half way with Vanilla Ice Cream, add in Vanilla Extract and 1/2 C coffee (more if you want the flavor stronger). Start the blender and mix until it has taken on a milkshake consistency, with the blender on high add in the first table spoon of Nutella.

You may need to use a wooden spoon handle to make sure the Nutella makes it all the way into the blender so that it can get mixed in before it hardens. Repeat with second spoonful. You’ll know that you’re successful when you see dark flecks of Nutella in your shake.

~Nutella is not supposed to be refrigerated, it says so right on the container. If you do not get it into the middle of your shake in the blender fast enough, it will become sticky and tacky. Spoon it out and try again 





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