Coffee, cream and caramel combine for the ultimate in boozy shakes.
- 750 ml (25½ oz/3 cups) milk
- 80 ml (2½/1⁄3 cup) Irish cream liqueur (such as Baileys)
- 80 ml (2½/1⁄3 cup) coffee liqueur (such as Kahlua)
- 2 scoops vanilla ice cream
- 1 scoop coffee ice cream
Monster your shake
- 175 g (6 oz/1 cup) dark chocolate buttons
- coffee whipped cream (see note)
- 2 scoops coffee ice cream
- 2 choc-chip cupcakes (see note)
- mini chocolate candies and chocolate sprinkles, for decorating
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the chocolate buttons in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Dip the rims of the glasses into the melted chocolate and sit upright, allowing the chocolate to drizzle down the glasses.
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Gently pour the shake into the glasses and top with a scoop of ice cream. Using a piping bag fitted with a medium round nozzle, pipe whipped cream around the rims of the glasses and on top of the shake.
Top with the cupcakes, pipe on more whipped cream and decorate with the chocolate candies and sprinkles.
• For the coffee whipped cream, place 300 ml (10 oz) thickened cream in a medium-sized bowl along with 1 tablespoon instant coffee granules and 3 tablespoons icing (confectioners’) sugar. Using an electric mixer, beat on medium for 3–4 minutes until the cream is fluffy and holds soft peaks. Use immediately or transfer to an airtight container. This whipped cream will keep in the fridge for up to 1 week.
• For the cupcakes, preheat the oven to 180°C (350°F). Lightly grease a 12-hole muffin pan, or line with cupcake liners. Combine the 185 ml (6 oz/3⁄4 cup) buttermilk, 1 egg and125 ml (4 oz/½ cup) vegetable oil in a jug and set aside. Sift 220 g (8 oz/1½ cups) plain (all-purpose) flour into a large mixing bowl and add 145 g (2⁄3 cup) caster (superfine) sugar. Make a well in the centre and pour in the milk mixture, stirring until just combined. Fold in add 90 g (3 oz/½ cup) white, dark or milk choc chips. Spoon the batter into the muffin holes, filling each to about two-thirds full. Bake for 20 mins for regular-sized cupcakes, or until a skewer inserted into the centre comes out clean. Cool in the pan for 2 minutes before turning out onto a wire rack. Ice the cooled mini cupcakes with chocolate ganache and decorate with rainbow sprinkles.
This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.