Chocolate-Coffee Almond Milk Shake
Makes about 3 1/2 cups 2 milkshakes
Adapted from Thoroughly Modern Milkshakes (Norton) by Adam Reid Medaglia D’Oro is a popular brand of instant espresso powder that you can often find in gourmet and Italian specialty shops. Tread lightly with it, and with the almond extract, especially in dishes that don’t see any heat. Almond extract is stronger than you may expect. It’s an unmistakable flavor that’s out-loud-and-proud, unlike vanilla extract, which blends into the scenery easily.
1/2 cup (125ml) cold whole or low-fat milk
2 1/2 teaspoons instant espresso powder
1/2 teaspoon almond extract
4 medium scoops French vanilla ice cream (about 1 pint/340g), softened until just melty at the edges
4 medium scoops chocolate sorbet (about 1 pint/340g) or chocolate sherbet, softened until just melty at the edges
1. Place the milk, espresso powder, and almond extract in a blender and blend to mix thoroughly, about 15 seconds.
2. Add the slightly-softened ice cream and sorbet and pulse several times to begin breaking the scoops up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
3. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar. Pour into a chilled glasses, and serve at once.