Espresso Milkshake

Espresso Milkshake


  • 1 litre vanilla ice cream

  • 250ml MARIGOLD Evaporated Creamer, chilled in freezer for 1 hour

  • 4 tbsp instant coffee powder

  • 2 tbsp hot water

  • Coffee powder for topping

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  1. Dissolve instant coffee powder in hot water.

  2. Scoop out 4 large scoops of ice cream and keep in the freezer.

  3. Place remaining vanilla ice cream, MARIGOLD Evaporated Creamer and coffee into a blender. Blend until well combined and pour into glasses.

  4. Top each glass with a scoop of ice cream from the freezer and dust with coffee powder.

Chef's Tip:

Adjust the amount of instant coffee powder to your liking.

Prep time: 10 minutes
Serves: 4
MARIGOLD Evaporated Creamer (390g)