Mocha Milkshake Mocha Milkshake

Photography: Roger Proulx | Food Styling: Michelle Diamond

  • Total time 20 minutes
  • Portion size 4 servings



Combine sugar and 11⁄2 tbsp cocoa powder in bowl large enough to fit rims of glasses. Place 1⁄4 cup milk in another bowl the same size. Turn glasses upside down and dip rims in milk, then in cocoa mixture. Turn right-side up; set aside.

PureĢe remaining milk and cocoa powder, ice cream and espresso in blender until smooth.

In medium bowl, using electric mixer on medium speed, beat cream until soft peaks form, 2 to 3 minutes; gradually add icing sugar and vanilla. Increase speed to medium- high; continue beating until stiff peaks form, 2 to 3 minutes.

Carefully pour mixture into prepared glasses, avoiding dipped rim. Top with whipped cream and chocolate syrup (if using).



For a happy hour adult version, add a splash of rum before whipped cream and chocolate syrup.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 215 mg
  • Protein 12 g
  • Calories 735
  • Total fat 44 g
  • Cholesterol 155 mg
  • Saturated fat 28 g
  • Total carbohydrate 73 g
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Mocha Milkshake