Equipment
Ingredients
Main
- 350 ml coffee ice cream, frozen
- 60 ml sweetened condensed milk
- 60 ml milk
- 30 ml kahlúa
Garnish
- whipped cream, aerated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1241 kcal
- Protein
- 22 g
- Carbohydrates
- 133 g
- Fat
- 63 g
- Fiber
- 0 g
- Sugar
- 111 g
- Sodium
- 369 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 56 mg
- Potassium
- 335 mg
- Calcium
- 637 mg
- Iron
- 0.2 mg
- Magnesium
- 24 mg
- Phosphorus
- 231 mg
- Zinc
- 0.9 mg
- Vitamin A
- 153 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.38 mg
- Niacin
- 0.2 mg
- Folate
- 11 mcg
- Water
- 92 g
- Alcohol
- 4 g
- Caffeine
- 2 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the coffee ice cream, sweetened condensed milk, milk, and Kahlúa into the blender jar.
Process the mixture on medium speed until the ingredients are just combined and smooth.
Pour the blended mixture into a chilled pint glass.
Top the drink with whipped cream and serve immediately.
Chef's Notes
- For an even richer flavor, use a high-quality coffee ice cream with a robust coffee profile.
- Ensure your pint glass is thoroughly chilled before pouring; this helps maintain the milkshake's cold temperature and texture.
- Adjust the amount of Kahlúa to your preference, or omit it entirely for an alcohol-free version.
- If your ice cream is very hard, let it soften slightly at room temperature for about 5-10 minutes before blending to ensure a smoother consistency.
Storage
Troubleshooting
Milkshake is too thin or watery
Cause: Over-blending generated heat and melted the ice cream, or the milk ratio was too high.
Fix: Add one additional scoop of frozen ice cream and pulse briefly to thicken.
Prevention: Pulse the blender and stop as soon as the mixture is smooth.
Cultural Context
The Spanish Latte, or Café de Olla, is a traditional Mexican coffee beverage typically brewed in an earthenware pot with cinnamon and piloncillo (unrefined whole cane sugar). While this recipe is a milkshake adaptation, it draws inspiration from that rich, spiced coffee heritage, offering a modern, dessert-focused twist on a beloved classic.
