Mocha milkshake

Ingredients

• 500 mlcold milk
• 30 ginstant coffee
• 500 mlvanilla ice cream
• 125 gmilk chocolate
• 3 tablespoonsmilk
• to tasteunsweetened cocoa powder

Instructions

1. 1

   Melt the chocolate

   Chop the chocolate and melt it in a heatproof bowl over a pan of simmering water with 3 tablespoons of milk, stirring as it melts.

2. 2

   Mix the coffee

   Stir the instant coffee into the cold milk until dissolved.

3. 3

   Combine the liquids

   Put the melted chocolate and coffee-and-milk mixture into a blender.

4. 4

   Blend briefly

   Run the blender for a few seconds.

5. 5

   Add the ice cream

   Add the vanilla ice cream and blend again.

6. 6

   Pour into glasses

   Pour the milkshake into long drink glasses.

7. 7

   Dust with cocoa

   Finish the surface with a light dusting of unsweetened cocoa powder.

8. 8

   Serve with straws

   Serve the milkshakes with straws.

What is a mocha milkshake?

A mocha milkshake brings coffee and chocolate together with ice cream and milk. The name points to that familiar coffee-and-chocolate pairing, while this Italian-style version serves it cold as a blended drink.

Melted milk chocolate adds sweetness and body, while instant coffee gives a clear coffee flavour without needing to brew and chill coffee first.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 8g protein, 37g carbs, 19g fat.

The milk and ice cream contribute most of the protein and fat, while the ice cream and chocolate provide much of the carbohydrate and sugar. Pair a glass with fruit or a simple savoury snack to make a more balanced serving.

Why melt the chocolate first?

Gentle heat: melting the chopped chocolate with a little milk makes it easier to blend smoothly into the cold ingredients.

Cool before blending: let the melted mixture lose some heat before adding it to the blender, so it does not warm the ice cream too much.

Getting the coffee flavour right

Dissolve fully: mix the instant coffee into the cold milk before blending, checking that no dry clumps remain.

Taste and adjust: coffee brands differ in strength, so you can use the finished drink as a guide if making another batch.

Blending for a creamy texture

Blend briefly at first, then add the ice cream and blend again until the mixture looks even and thick. A long blend can soften the ice cream and make the drink thinner.

If the shake is too thick to pour, blend in a small splash of cold milk; if it is too loose, add a little more ice cream.

Serving and finishing

Long drink glasses suit the milkshake’s pourable consistency and leave room for the cocoa dusting. Add the cocoa just before serving so it remains visible on the surface.

Serve promptly with straws, while the ice cream is still cold and the texture is at its creamiest.

What to serve alongside

The drink is rich and sweet, so it pairs well with a small plain biscuit or a piece of fresh fruit. For a more substantial snack, serve it with toast or a simple sandwich rather than another rich dessert.

Recipe notes & tips

• Chop the chocolate into small pieces so it melts evenly.
• Use a heatproof bowl that fits over the pan without touching the simmering water.
• Stir the coffee into the milk until fully dissolved before blending.
• Let the melted chocolate cool slightly before combining it with the cold milk.
• Blend only until smooth to keep the shake thick.
• Dust with cocoa immediately before serving.

Variations

• Stronger coffee: add a little extra instant coffee for a more pronounced flavour.
• Dark chocolate: use dark chocolate instead of milk chocolate for a less sweet, deeper cocoa taste.
• Cinnamon finish: add a small pinch of cinnamon to the cocoa dusting.
• Dairy-free version: use plant-based milk and dairy-free vanilla ice cream and chocolate.
• Coffee garnish: sprinkle a few crushed coffee beans over the cocoa for extra aroma.

Common mistakes to avoid

• Overheating the chocolate: melt it gently over simmering water and keep the bowl clear of the water.
• Adding hot chocolate: let it cool briefly first, or it can soften the ice cream and thin the shake.
• Leaving coffee clumps: dissolve the instant coffee thoroughly in the milk before blending.
• Blending for too long: stop once the mixture is smooth to avoid a runny texture.
• Waiting to serve: pour and serve straight away before the ice cream melts.

How to store

This milkshake is best served immediately. If needed, keep it covered in the refrigerator for a short time and stir or briefly reblend before serving; it will lose some thickness as it melts.

Frequently asked questions