An Introduction
I personally prefer milkshakes over straight up ice cream, and obviously love coffee, so this recipe is the best of both worlds. A cold brew milkshake doesn’t require any waiting for the coffee to cool off, and doesn’t risk getting coffee grounds stuck in your teeth. While you could use coffee flavored ice cream with milk to achieve a similar flavor, the cold brew milkshake is great when you’re looking for dessert with a full caffeine boost. This method forgoes a blender and replaces it with manual stirring but the mashed coffee milkshake texture is equally delicious.
Plan ahead and follow this Toddy cold brew recipe a day early to really bring out the best flavor in your milkshake.
What you’ll Need:
Toddy Cold Brew System concentrate
Vanilla ice cream
Whole milk
Tall cup
Brew Time
2 mins
Servings
1 cup
Step 1
Remove ice cream from fridge and let sit for a few minutes to soften. We prefer Häagen-Dazs for its extra creaminess. Once ready, add a few scoops of vanilla ice cream to your cup.
Step 2
Add milk to the cup until it covers about half of the ice cream.
Step 3
Add a double shot worth of cold brew concentrate to the cup.
Step 4
Mash or press the ice cream into the coffee and milk using a long spoon, similar to how you would make guacamole with a fork. This will keep the creaminess of the ice cream and incorporate the other flavors well.
