This week marks National Coffee Milkshake Day, so I thought we could all use a good recipe. This one, from Beyond Frosting, uses sweetened condensed milk to give it a Vietnamese-style coffee twist.
WHAT YOU NEED
½ cup strong brewed espresso, chilled
½ cup milk
2 tbsp sweetened condensed milk
Half gallon coffee ice cream
WHAT YOU DO
Prepare a strong brewed cup of espresso by combining boiling water with espresso and dissolve espresso. Chill in refrigerator or freezer until cold.
In a blender, combine chilled espresso, milk, sweetened condensed milk and coffee ice cream. Blend until smooth. Serve in a chilled glass.