Espresso Milkshake

espresso milkshake, marigold evaporated creamer, susu kocak espresso, krimer sejat marigold, milkshake, coffee, ice cream

Ingredients

1 litre vanilla ice cream

250ml MARIGOLD Evaporated Creamer, chilled in freezer for 1 hour

4 tbsp instant coffee powder

2 tbsp hot water

Coffee powder for topping

Method

  1. Dissolve instant coffee powder in hot water.
  2. Scoop out 4 large scoops of ice cream and keep in the freezer.
  3. Place remaining vanilla ice cream, MARIGOLD Evaporated Creamer and coffee into a blender. Blend until well combined and pour into glasses.
  4. Top each glass with a scoop of ice cream from the freezer and dust with coffee powder.
Chef's Tip:
Adjust the amount of instant coffee powder to your liking.
Prep time: 10 minutes
Serves: 4