The picture looks like a thick, creamy coffee-flavored chocolate milkshake, similar to a café-style mocha shake. The exact ingredients can’t be confirmed from the image, but this homemade version will give you a similar rich, smooth texture.
1. Recipe details
Preparation time
10 minutes
Servings
2 large glasses
Difficulty
Easy
Texture
Thick and creamy
2. Ingredients
Use the checkboxes to track your ingredients.
Chilled full-fat milk
1 cup (240 ml)
Vanilla ice cream
2 cups (about 300–350 g)
Instant coffee
1–2 tsp
Warm water
1 tbsp
Chocolate syrup
2 tbsp
Unsweetened cocoa powder
1 tbsp
Sugar
1–2 tbsp, to taste
Vanilla essence
¼ tsp (optional)
Ice cubes
2–3, optional
Optional toppings
Whipped cream
Chocolate shavings or grated chocolate
A light dusting of cocoa powder
Crushed roasted nuts, if desired
Chocolate sauce for decorating the glasses
3. Step-by-step method
Woman adding granulated instant coffee from spoon into glass cup with boiled water on white background, closeup
Step 1: Dissolve the coffee
Mix 1–2 teaspoons of instant coffee with 1 tablespoon of warm water. Stir until completely dissolved, then let it cool. This helps prevent bitter coffee granules in your milkshake.
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Step 2: Add the ingredients
Pour the chilled milk into a blender. Add the vanilla ice cream, dissolved coffee, chocolate syrup, cocoa powder, sugar, and vanilla essence.
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Step 3: Blend until creamy
Blend for around 20–40 seconds, just until smooth and thick. Avoid over-blending because the mixture can become too runny.
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Step 4: Prepare the glasses
Drizzle chocolate syrup around the inside of two chilled glasses. Pour in the milkshake slowly.
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Step 5: Garnish and serve
Add whipped cream, cocoa powder, chocolate shavings, or chopped nuts if desired. Serve immediately with thick straws or long spoons.
4. How to make it extra thick like the picture
Use less milk: Start with ¾ cup instead of 1 cup, then add more only if needed.
Use firm ice cream: Slightly softened ice cream blends more easily, but completely melted ice cream makes a thinner shake.
Skip excess ice: Ice cubes can dilute the flavor as they melt.
Chill the glasses: Place them in the freezer for 10 minutes before serving.
Add a richer flavor: Use 1 extra teaspoon of chocolate syrup or ½ tablespoon of cocoa powder.
Make it scoopable: Reduce the milk and increase the ice cream slightly.
5. Nuts information and allergy notes
Nuts are optional in this recipe. The milkshake pictured does not clearly show any identifiable nuts.
Nut or ingredient
How to use it
Almonds
Add 1 tbsp finely ground almonds for a mild nutty flavor.
Cashews
Add 1 tbsp soaked, drained cashews for a creamy texture; blend thoroughly.
Hazelnuts
Add 1 tbsp finely ground roasted hazelnuts for a chocolate-hazelnut flavor.
Peanuts
Add 1 tbsp smooth peanut butter for a peanut-chocolate shake.
Walnuts
Add 1 tbsp finely ground walnuts for a stronger nutty taste.
Pistachios
Add 1 tbsp finely ground pistachios for a distinctive flavor.
Important allergy information: Almonds, cashews, hazelnuts, walnuts, and pistachios are tree nuts; peanuts are legumes but are also a common major allergen. Avoid the relevant ingredient if you have an allergy, check ice cream and chocolate labels for cross-contact warnings, and use clean blender equipment. For a nut-free version, leave out all nuts and use products labeled appropriately for your allergy needs.
Nut-free alternative
Use the base recipe exactly as written, without nuts or nut butter. The ice cream and milk provide the creaminess, so nuts are not required.
6. Common questions and answers
Q1. Can I make this without ice cream?
Yes. Blend 1 cup cold milk, 1 frozen banana, 1 tablespoon cocoa powder, 1 teaspoon instant coffee, and sweetener to taste. It will be creamy, although the flavor and texture will differ from an ice-cream milkshake.
Q2. Can I make it without coffee?
Yes. Leave out the coffee and add a little extra chocolate syrup or cocoa powder for a chocolate milkshake.
Q3. Can I use drinking chocolate instead of cocoa powder?
Yes. Use 1–2 tablespoons, but reduce the added sugar because drinking chocolate often contains sugar.
Q4. Why is my milkshake too thin?
Too much milk, melted ice cream, or prolonged blending can make it thin. Blend in another scoop of ice cream or chill the mixture briefly.
Q5. Why does my milkshake taste bitter?
You may have added too much coffee or unsweetened cocoa. Start with 1 teaspoon of coffee and balance the taste with a little sugar or chocolate syrup.
Q6. Can I prepare it in advance?
It is best served immediately. If necessary, refrigerate it in a covered container for a short time, then stir or briefly re-blend. The texture may become thinner as the ice cream melts.
Q7. Can I use plant-based milk?
Yes. Soy, oat, or coconut milk can work. Choose a creamy, unsweetened version and use dairy-free ice cream for a fully dairy-free shake. Check allergen labels carefully.
Q8. Can children drink this?
This recipe contains caffeine from coffee. For children, a coffee-free chocolate version is generally a better choice.
Q9. Can I make it without a blender?
You can whisk softened ice cream with cold milk, dissolved coffee, and chocolate syrup, but the result will generally be less smooth.
Q10. Is this recipe suitable for a diabetic diet?
The standard version contains sugars and carbohydrates from ice cream, milk, and chocolate syrup. You can reduce added sugar and choose suitable alternatives, but portion size and the total carbohydrate content still matter. Individual dietary needs vary.
7. Approximate nutritional information
Estimated per serving, assuming two servings from the full recipe, with full-fat milk, vanilla ice cream, chocolate syrup, cocoa, and sugar. Actual values depend on brands and quantities.
Nutrient
Approx. per serving
Calories
350–450 kcal
Protein
7–10 g
Carbohydrates
40–55 g
Fat
16–23 g
Added sugar
20–35 g
Fiber
1–3 g
Adding nuts will increase calories, fat, protein, and potentially fiber. If you need precise nutrition information, calculate it using the ingredient labels and actual quantities.
8. Recipe variations
Chocolate milkshake with whipped cream Nutrition
Chocolate milkshake
Omit the coffee and increase the chocolate syrup to 3 tablespoons.
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Strong mocha shake
Use 2 teaspoons of instant coffee and 1½ tablespoons of cocoa powder.
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Nutty chocolate shake
Add 1 tablespoon of hazelnut spread or smooth nut butter, accounting for any relevant allergies.
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Banana chocolate shake
Add ½–1 frozen banana and reduce the milk slightly.
My recommendation: For a shake closest to the photo, use cold full-fat milk, good-quality vanilla ice cream, dissolved instant coffee, cocoa powder, and chocolate syrup. Blend briefly and serve in chilled glasses.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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