When you’re a kid, a milkshake is a milkshake: you’re not too picky about it as long as there’s ice cream and probably some chocolate. But as an adult, sometimes you want a milkshake that’s decadent. Indulgent. Over the top.
Look no further, because this is your milkshake: heaps of rich, vanilla ice cream blended with chocolaty, full-bodied organic coffee and homemade, crumbly chocolate espresso cookies. Whipped cream. Drizzles of chocolate syrup. But why are we still talking about it? Go get the blender…
Green Mountain Coffee® Organic Sumatra Aceh Coffee & Cookies Milkshake
1/2 cup strongly brewed Green Mountain Coffee® Organic Sumatra Aceh Coffee, chilled overnight (brewed on 4 oz setting)
3 giant scoops vanilla ice cream
1/2 tablespoon chocolate syrup, plus more for drizzling
2–3 espresso biscuits (optional, recipe below)
Blend the coffee, vanilla ice cream, 1 tablespoon of chocolate syrup, and espresso biscuits (if using) together in a blender until smooth. If the mixture is too thick, you can add a splash or two of milk to loosen it up. If it is too thin, add a little more ice cream and pulse to smooth out. Pour the milkshake into a large glass and top with generous amounts of whipped cream and drizzle with additional chocolate syrup. Sprinkle with crushed biscuit crumbs if you’re really feeling fancy, and enjoy!
1 1/2 cups all-purpose flour
1/2 cup Dutch cocoa
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and ground espresso beans; set aside.
In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Makes 16 cookies.