The Barista Recipe

Pull espresso

Brew a 1.5 fl oz shot of fresh espresso using an espresso machine (or make a strong 1.5 fl oz concentrated coffee if you don't have a machine). Pour the hot espresso into a small heatproof container and set aside for 30–60 seconds to cool slightly but remain warm.

Warm espresso into Baileys (optional)

If you want a slightly integrated coffee flavor, pour the 1.5 fl oz espresso into the measuring cup containing the Baileys so the spirits warm slightly and combine. This step is optional but helps meld flavors.

Combine base ingredients

In a blender, add 2 cups chocolate ice cream, 0.5 cup whole milk, and 2 fl oz Baileys (with the espresso if you combined them).

Blend

Pulse on low briefly to break up the ice cream, then blend on medium-high for 10–20 seconds until smooth and thick but still pourable. If the shake is too thick, add milk 1 tablespoon at a time and pulse until desired texture is reached. Do not overblend or the shake will become too thin.

Taste and adjust

Taste cautiously (contains alcohol). If you want stronger coffee flavor, you can carefully drizzle in the reserved espresso (if not already included) and pulse once to incorporate. If you want more sweetness or creaminess, add 1/4 cup extra ice cream or 1/2 fl oz extra Baileys and pulse briefly.

Decorate the glass by drizzling 1 tablespoon chocolate syrup around the inside of a chilled tall glass (optional).

Pour the blended milkshake into the prepared glass.

Top with 2 tablespoons whipped cream and sprinkle 1 teaspoon chocolate shavings or a light dusting of cocoa powder.

Serve immediately with a wide straw and a long spoon. Enjoy responsibly; this recipe makes one generous serving.