Preparation Method
- Place the espresso (or coffee) in the blender, followed by the chocolate ice cream, gelato (or sorbet), vanilla, and coffee liqueur (if using). Select MANUAL/SPEED 3 and pulse to com-bine, scraping down the sides of the blender as needed. Select MANUAL/LO, gradually increase the speed to SPEED 7, and blend until the milkshake moves fluidly in the blender, about 1 minute. Divide between 2 glasses and serve.
Variations
MEXICAN CHOCOLATE SHAKE
Add 1⁄2 teaspoon ground cinnamon and ¼ teaspoon almond extract to the blender along with the other ingredients. Or make ¼ cup double-strength Mexican hot chocolate, refrigerate it until cold, and then substitute it for the espresso (or coffee).
AMPLIFIED RASPBERRY SHAKE
Substitute ¾ cup whole milk for the chilled espresso (or coffee). Substitute raspberry or black raspberry ice cream for the chocolate ice cream and substitute raspberry gelato or sorbet for the chocolate gelato (or sorbet). Substitute 1 tablespoon raspberry jam or pre-serves for the vanilla. Omit the coffee liqueur.
