Mexican Milkshake Recipes

Steps:

• For the milkshake: Combine 1 cup water and the granulated sugar in a small saucepan and cook over medium-high heat, stirring until the sugar dissolves. Add the cinnamon stick and orange zest and let the mixture sit until the flavors infuse, about 5 minutes. Discard the cinnamon stick. Add the instant coffee and stir until completely dissolved. Let cool.
• Transfer the infused simple syrup and the ice cream to a blender. Blend until smooth. Serve immediately, or keep in the freezer until ready to serve.
• For the optional garnishes: Whip the cream to soft peaks. Add the powdered sugar and continue to whip to stiff peaks. Dollop each shake with the whipped cream and dust with ground cinnamon to serve.

Steps:

• Combine the ice cream, milk and chocolate syrup in a blender and blend until smooth, 10 to 15 seconds. Serve immediately, topped with a dollop of whipped cream, if using, and a pinch of chile powder, if desired.

Steps:

• Put all the ingredients except for shavings in a blender and purée until smooth. Chill for at least 30 minutes in the freezer. Garnish with chocolate shavings before serving.

Steps:

• Put all in a blender and blend until smooth.
• Serve in a wine glass.

Steps:

• In a blender, place the ice cream, sorbet, milk, cinnamon, almond extract, and chipotle or cayenne.
• pulse several times to break up ice cream and sorbet.
• Puree the mixture until smooth, about 1 minute.
• Divide between 2 chilled glasses and garnish with a couple of Red Hots candies, if desired.