This is my take on my favorite frozen coffee drink from that endlessly popular coffee chain—you know the one. As with most things, the homemade version beats the store-bought hands down. Top yours with lots of freshly whipped cream and, if you are really looking for a jolt, a smattering of chocolate-covered espresso beans, and the mass-market variety doesn’t stand a chance.

　　

Ingredients

Makes one 16-ounce milkshake or two 8-ounce milkshakes

　　1/4 cup whole milk

　　1/2 teaspoon instant espresso powder

　　3 tablespoons Chocolate Syrup (page 153)

　　3 tablespoons Caramel Sauce (page 153), plus more for garnish

　　11 ounces premium coffee ice cream (about 1 3/4 packed cups)

　　Freshly Whipped Cream (page 154)

　　Chocolate-covered espresso beans, for garnish (optional)

　　

Step 1

Combine the milk, espresso powder, chocolate syrup, and caramel sauce in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately, garnished with whipped cream and chocolate-covered espresso beans and a drizzle of caramel sauce, if desired.

　　

Adults

Step 2

Add 1 ounce (2 tablespoons) Kahlúa to the blender when you add the milk.

　　Bobby Flay's Burgers, Fries, and Shakes