Stressed spelled backwards is desserts, yes! This mocha milkshake is just like eating dessert in liquid form. It is one of my top picks for milkshakes in the summer time because it is super creamy and has strong hints of both coffee and chocolate. Anything mocha basically has the perfect balance of chocolate and coffee and that’s what makes it so incredible. You will need a high-speed blender for this which holds a large capacity like 2 liters. Since this mocha milkshake makes a large serving, it is a godsend in the summer.
This mocha milkshake recipe is basically just a chilled version of café mocha, now commonly referred to as just mocha. Café mocha, or mochaccino, is traditionally a chocolate-flavored warm beverage made with espresso, milk and sugar. It is a variant of café latte and is usually served in a glass rather than a mug. I used chocolate syrup, crushed KitKat chocolate and French vanilla ice cream so don’t be shy to add your favorite candy as you blend this up.
Bring out your favorite syrups, sprinkles as well as whipped cream to decorate this creamy godsend. I think a drizzle of caramel syrup would go really well with this drink. Ready-made whipped cream is just easier to use than whipped cream made from scratch.
Ingredients
8 scoops vanilla ice cream
1/2 cup chocolate syrup or melted chocolate chips
1 cup chilled almond milk/dairy milk
1 cup brewed coffee, at room temperature
1/2 cup chopped chocolate candy (optional)
Whipped cream for topping
Sprinkles for topping
Instructions
- Blend the ice cream, milk, chocolate syrup/melted chocolate coffee, and chocolate candy (I used KitKat) in a 2L capacity blender.
- Serve cold with whipped cream and/or sprinkles.