Milkshakes these days tend to be so thick that you need a spoon. We wanted a shake to sip through a straw.
Why This Recipe Works
To get the texture and consistency we wanted for these milkshakes—smooth, rich, and sippable through a straw—we ditched the blender and pulled out the food processor. The heat and size of the processor blade breaks down the ice crystals both evenly and more efficiently. We used vanilla ice cream as the base and boosted the coffee flavor with a couple of teaspoons of instant espresso powder and a pinch of salt.
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