11th Course Dessert Sampling: Okinawa Doughnut...

11th Course Dessert Sampling: Okinawa Doughnut & Coffee Milkshake (Photo credit: ulterior epicure)

July 26 – National Coffee Milkshake Day

OMG! Does everything have its day? This is totally ridiculous.

The reason I know it’s National Coffee Milkshake Day is because KRUPS sent me a press release. Here’s their recipe if you are so inclined to try it. I wish they would’ve sent me an immersion blender.

Ingrdients:
2 tablespoons instant coffee**
1 cup nonfat milk
1 teaspoon sugar
1 tablespoon of chocolate powder or syrup
2 scoops coffee or vanilla ice-cream (You can also make it with frozen yogurt to cut calories.)
A few fresh raspberries for garnish (optional)

Directions:
Add coffee, milk, sugar, chocolate powder, and ice-cream in to a large cup. Using an immersion blender, puree the mixture until smooth and creamy. Garnish your shake with a raspberry and enjoy!

** Amount of coffee can be adjusted to your taste

Then of course they want you to go out and buy the KRUPS Immersion Blender   which retails for $80. You have to hand it to them for being creative.

Here’s my own recipe for a coffee milkshake; no immersion blender required. Just say you made a pot of coffee and didn’t use it up or you made more because you want to try this recipe. Now instead of being wasteful and throwing out what you don’t drink, before leaving for the day, pour the leftover black coffee into ice cube trays.

When you think you feel like a coffee milkshake or what I like to think of as coffee frappe. (Is there a national day for that too?)

About 20 minutes before you make the frappe, remove coffee ice cubes from freezer so they can thaw a bit. Add about 3/4  to 1 cup milk or a combo of milk and half + half or soy milk, almond milk, coconut milk, or even chocolate milk to a blender. Add 1 teaspoon sugar or 1/2 teaspoon Stevia, a healthy sprinkle of cinnamon if you like, and the somewhat thawed black coffee ice cubes. If you’re not using chocolate milk, add 1 teaspoon cocoa powder or syrup if mocha madness turns you on. Blend until frothy. I like a little texture to my frappe. Serve and sip or eat with a spoon.


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