Love coffee? You’ll love this shake.
Did you love shakes as a kid? Do you still love shakes? Then how about an adult coffee shake with a little Kahula topped with some whipped cream and sprinkles of spice. (Last of my holiday shake recipes I made over Christmas.)
As a kid I remember my grandfather loving chocolate malts. My grandmother would drive over to local ice cream shop and buy quite a few for 25 cents each and take them home to put in the freezer. When he was ready for a chocolate malt treat, which was almost nightly, he would take out a frozen shake, chop out the center and add a little milk and continue chopping on it until it has thawed enough he could eat it. I still remember the taste of those malts and that has been at least 60 years ago.
When it comes to coffee, on the other hand, it’s never been my drink of choice. In fact, I’ve NEVER drank (along with a beer) a cup of black coffee. If I had known way back when that if you added enough milk and sugar to coffee or even ice, it would become a delicious hot or ice latte then I would probably be addicted to the stuff like most people.
I love coffee flavored things like ice cream, creme brûlée, cheesecakes and of course now, years of denying myself, lattes and frappacinos; I’m a convert. I still do not have a cup of coffee to wake me up in the morning; I prefer a pot of tea. I’m not going to turn down any coffee flavored dessert and when I walk the mall today maybe I will stop by Starbucks that just happens to be on one of the corners and have a hot peppermint latte; if there is such a thing. (There was and it was delicious.)
BLAST FROM THE PAST: My daughter, Alexis, posted this Coffee Ginger Ice Cream Sandwich years ago. This would be good for any season. Doesn’t it look beautiful?
You’re one step away from a delicious dessert.
My first attempt at a picture left some pretty messy mugs but was still delicious.
Add a sprinkle of cinnamon and a couple of chocolate covered coffee beans for garnish.
Kahula Coffee Shake
- 1 c. strong brewed coffee
- 1 c. sugar
- 1 tsp. vanilla
- 1 pint coffee ice cream
- 1/4 c. whole milk
- 1/4 c. chilled coffee concentrate
- 2 Tbsp. Kahula or coffee liqueur
In a medium saucepan dissolve sugar in the coffee. Bring mixture to a light boil then reduce to simmer. Simmer until the mixture has reduced to form a slightly thickened syrup, about 15 minutes. Remove from heat and whisk in vanilla extract. Cover and refrigerate until very cold.
In a blender add the ice cream, milk, chilled coffee syrup and the Kahula. Blend until smooth. Top with whipped cream and a few chocolate covered coffee beans.