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It’s no surprise, I’m a huge fan of chocolate and coffee. The two play together so well: chocolate takes on a richer flavor when paired with coffee, while the chocolate knocks down the bitterness of a black coffee. They are the best of friends. This recipe is more of a guideline, and there are places here and there I have suggested changes of less chocolate or more coffee. In its current state, it’s a chocolate milkshake with coffee notes. But you can crank the coffee dial way up with a few changes and have a totally different drink. It’s up to you.
1 pint chocolate (or coffee) ice cream
1/2 cup cold coffee
1/2 cup milk
1 package chocolate Darling biscotti
Chocolate whipped cream:
1/2 cup heavy whipping cream
1 tbs. cocoa
1 tbs. powdered sugar
Begin by making the chocolate whipped cream. When I’m making a small amount of whipped cream, I like to make it from scratch, but I also forgo the mixer and just shake my own. It’s a nice workout, plus, you don’t have to mess up a giant bowl and pull everything out – just use a small mason jar with the lid. Pour heavy cream into jar.
Add the powdered sugar and cocoa.
Shake. Shake. Shake. The more you shake, the thicker it will become. Set aside in the fridge until we’re ready to garnish.
Start with the ice cream. Put the whole pint into the blender. I used chocolate ice cream (because I love chocolate and I like coffee) but you could use a coffee ice cream and make it really yummy.
Add 1/2 cup of cold coffee and 1/2 cup of milk.
Crumble two of the biscotti cookies into the blender. I used Darling biscotti in the “Muse” flavor (a delicious chocolate on chocolate cookie). If you’re not familiar with biscotti, it’s a twice baked cookie that is meant to be dunked in coffee (or tea), and it’s very crunchy.
Blend until everything is combined. Pour into waiting glasses.
Top with chocolate whipped cream. (If this is too much chocolate for you, *gasp* simply omit the cocoa from the whipped cream and top with traditional whipped cream).
Garnish with broken biscotti and add a whole biscotti. (This will make a delicious “spoon” to get more of the milkshake!)
And if you’re a huge coffee fan, turn it into more of an affogato by adding even more coffee.
Take your milkshake outside and enjoy with a good book. (Or slurp it over the sink like I might have done with this one.)