This velvet-smooth chocolate coffee cocktail strikes a beautiful balance of bold espresso, creamy ice cream, and mellow chocolate sweetness. In just 10 minutes, you have a polished dessert drink with a fragrant coffee edge and a satiny foam — serve it in chilled glasses and enjoy.
Ingredients
- 3.2% milk — 200ml (7 oz)
- Chilled espresso — 60ml (1/4 cup)
- Coffee liqueur, such as Kahlúa — 50ml (3 tbsp + 1 tsp)
- Vanilla ice cream — 200g (7 oz)
- Cocoa powder — 1 tbsp
- Chocolate syrup — 2 tbsp
- Ice — 8 cubes
- Salt — a pinch
- Whipped cream — 80ml (about 1/3 cup), for serving, optional
- Finely grated dark chocolate — 10g (about 1/3 oz), for serving, optional
Step-by-step recipe
- Chill the glasses in the freezer for 5–10 minutes.
- Brew the espresso and let it cool completely.
- Add the ice cream to a blender, then pour in the milk, espresso, and coffee liqueur. Add the cocoa powder, chocolate syrup, a pinch of salt, and the ice.
- Blend for 20–30 seconds until smooth and airy. For a thicker texture, add a couple more ice cubes; for a softer drink, add a splash more milk.
- Pour into the chilled glasses, top with whipped cream and grated chocolate, and finish with an extra drizzle of chocolate syrup if you like. Serve immediately.
Nutritional value
| Per serving | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 8 g |
| Fat | 17 g |
| Saturated fat | 10 g |
| Carbohydrates | 58 g |
| Sugar | 49 g |
| Fiber | 3 g |
| Sodium | 160 mg |
| Cholesterol | 55 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Non-alcoholic version: replace the liqueur with another 30–50ml (2 tbsp) espresso and 1 tbsp chocolate syrup, or use coffee-flavored syrup.
- Boost the coffee: if you want a more pronounced coffee note, increase the espresso to 80ml (1/3 cup) and reduce the milk by 20ml (1 tbsp + 1 tsp).
- Deeper chocolate flavor: add 1 tsp dark cocoa powder and a pinch of vanilla.
- Adjust sweetness with the chocolate syrup; for a less sweet version, reduce it to 1 tbsp.
- Serving: keep the glasses cold and use large ice cubes so the drink stays thick for longer.
Serving and storage
Serve immediately after blending, while the cocktail is still thick and airy. If you need to wait up to 15 minutes, keep the mixture in the refrigerator and give it a quick blend again just before serving.
FAQ
What can I use instead of coffee liqueur if I don’t have any?
Mix strong espresso with 1–2 tsp sugar and a few drops of vanilla extract, or use non-alcoholic coffee syrup.
Can I make this cocktail without ice cream?
Yes. Replace the ice cream with 120ml (1/2 cup) heavy cream and add another 1 tbsp chocolate syrup plus a little ice for body.
Which chocolate works best for garnish?
Dark chocolate with 60–70% cocoa is ideal: it highlights the coffee notes and keeps the drink from feeling overly sweet.