It’s hard to tell how long coffee milkshakes have been around. Coffee has a history that dates back to Kaldi, a 9th-century Ethiopian goatherd. Milkshakes in comparison are much younger with a history only dating back to 1885. One could safely assume that it was sometime between now and then [1885], when someone got the genius idea to mix the two and get the dessert we celebrate today.
Here's one way to shake up your morning coffee ritual - July 26 is National Coffee Milkshake Day.
There’s nothing quite like an iced coffee on a hot day. You get a (necessary) caffeine fix and a quick cool down all in one cup. If you want to amp up the cool down even further, you’re ready for a coffee milkshake.
The key to a good coffee milkshake is cold brewed coffee. Note, this isn’t the same as regular coffee just chilled (though that can be used if you’re pressed for time). There’s an entirely different process to follow for the cold version, but luckily it’s easy.
Some of the advantages of using cold brewed coffee include that it has slightly less caffeine (so the milkshakes are more kid-friendly), it’s less acidic and not as bitter.
Cold brewing coffee also brings out different flavors in the bean that don’t peak when heat is used. The process is simple: You combine ground coffee with cold, filtered water and let it sit for anywhere between 8 and 24 hours. This method needs a longer brew time because there’s no heat. Once your coffee is done, be sure to strain it to get rid of the excess grounds.
To make your coffee milkshake, blend your coffee, some good vanilla ice cream and chocolate syrup together until they form a consistency you’re pleased with. Pour into a glass and top with whipped cream and more chocolate sauce. You can also experiment with different syrups - vanilla or hazelnut would work very well here too. For the adults in the room, try adding a shot of Kahlua or Bailey’s cream.
