Summer is long gone but sometimes we want something to cool off especially during the mid mornings. Coffee is my usual choice of drink but not always....
Something to lift up the spirits ... Hhhhmmmm!!!! Creamy blend of coffee and icecream topped with a soft white cloud of whipped cream and a waft of delicious scent of spices drenches the senses with such a delightful freshness..:))
No, I am not exaggerating. You need to try this milkshake and then you will agree with me..
The essence of the flavour lies in the spice blend that makes the experience of tasting the milkshake to another level.
For the milkshake: Serves 2
Fresh coffee decoction: 100mls.
Dark muscavado sugar: 2 - 3 tbsp.
Cardamom pods: 3.
Cinnamon sticks: 1 inch piece.
Skimmed milk [chilled]: 300-350 mls.
Low fat vanilla icecream: 2 scoops.
To garnish: Wafer curls and whipped cream
To Serve: Chocolate chip cookies
1.First prepare the coffee decoction either with instant coffee powder or with traditional filter coffee powder [see notes].
2.Warm the decoction with the spices and sugar for a couple of minutes. Let it cool completely.
3.Strain the decoction. Add the chilled milk and icecream and whiz in the blender for a couple of minutes.
4.Pour into tall glasses. Top with whipped cream and decorate with wafer curls.
Serve immediately with chocolate chip cookies.
Notes: I have used skimmed milk and low fat icecream but you can use full fat milk with regular icecream.
Coffee decoction: Add 2 tsp instant coffee powder to 100 mls of hot water or add 100 mls of hot water to coffee filter in which 1 1/2 tsp of filter coffee powder has been added. Collect the decoction in the collector and use according to the recipe.
The amount of icecream used in this recipe yields a thin milk shake. Increase the amount of ice cream to 3 or 4 scoops if you want a thick shake.
You can also use chocolate chips in the shake and to decorate.
Sending this to "SYF&HWS - Cooking with Spices "Cinnamon" guest hosted here which was originally concieved by Anu .
Scribbled by Reva