Boozy Coffee Milkshake Recipe
coffee liqueur, double batch coffee, vanilla milkshake, cinnamon
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Ingredients
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Coffee Base
Shake Base
Finishing & Garnish
Method
Coffee Base
Brew double-strength coffee by using about twice the coffee grounds you normally would for 1 cup of water (or brew a concentrated espresso-style shot). Allow coffee to cool to room temperature, then chill in the refrigerator until cold (at least 15–20 minutes).
Measure 1 cup chilled double-strength coffee and stir in the coffee liqueur until combined. Keep chilled until ready to blend.
Shake Base
Assemble the milkshake
In a blender, combine the chilled coffee + liqueur mixture, 3 cups vanilla ice cream, 1 cup whole milk, 1 teaspoon vanilla extract and 1 tablespoon granulated sugar. If you want a thicker texture, add the optional 1/2 cup ice. Pulse 3–5 times to break up ice and combine, then blend on high for 15–25 seconds until smooth and creamy. Scrape down the sides and blend 5–10 seconds more if needed.
Taste and adjust: if you want it stronger coffee-flavored, add 1–2 tablespoons more chilled coffee; for more boozy flavor, add up to 1 tablespoon more coffee liqueur and blend briefly to incorporate.
Finishing & Garnish
Pour the milkshake into two tall chilled glasses, dividing evenly.
Top each shake with a generous dollop (about 1/4 cup) of whipped cream. Sprinkle 1/2 teaspoon ground cinnamon over each whipped cream top and finish with a pinch of chocolate shavings or a light dusting of cocoa powder if using.