Coffee & Cookies Milkshake, plus Espresso Biscuits

By Dana Routhier

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

Serves 1

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)

Whipped cream

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!

Espresso Biscuits

1 1/2 cups all-purpose flour

1/2 cup Dutch cocoa

1 tablespoon finely ground coffee beans, such as Vermont Country Blend® or any of your Green Mountain Coffee® bagged coffee favorites

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.

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