I wanted something sweet to drink and I had half a small carton of cream leftover to use up. Ordinarily I’d have used vanilla ice cream, but this time I omitted all vanilla ice cream and extract from the recipe.
I had to resist the urge to Snapchat document the entire process. An addiction I will describe in another post haha. I think I would make a decent vlogger… Recipe videos would be so much fun as well.
I planned to shake up all the ingredients in the milk bottle that was a little less than half full. Asking my brothers if they wanted milkshakes, I decided to amp up the flavour from iced coffee flavoured milk to something sweeter with a bit of caramel ice cream topping sauce.
Verdicts from the brothers:
Ivan: “Looks great! I’m gonna Instagram it.”
Anan: I asked him if it looked like something a White girl would order at Starbucks and he said “Yeah” with a chuckle. (Okay I am actually gonna get up and go to his room and see how he like the taste – brb.) “Anaaaaaaaaaaaaaaaaan, did you like the milkshake?” “Yeah.” Cool, cool.
Alvi: “Tres bien.” he said to me after one sip. 🙂
- 400ml milk
- 1 tablespoon sweetened condensed milk
- 3 tablespoons caramel sauce, plus extra for topping
- 3 tablespoons sugar
- 150ml cream
- 1 tablespoon instant coffee dissolved
- Whipped cream, for topping
- Chocolate sprinkles, for topping
- First dissolve the instant coffee and add to milk.
- Blend cream, sugar and sweetened condensed milk with milk before finally adding the caramel sauce and blending to combine.
- Serve and top with whipped cream, extra caramel sauce swirled, and sprinkles if desired.
- I did not use a blender for this recipe. I simply shook up all the ingredients in the milk bottle that was on it’s way to being emptied. 🙂
- Yield = 4 small serves (one mug is smaller and differently shaped to the others photographed but portions are equal).