From the first sip of Cafe con Leche at my sister's house a few years ago, to all the other coffee moments along the way, I am truly hooked on a great cup of coffee. I've come a long way from the girl who wouldn't touch coffee a few years ago.
COOK'S NOTE: The coffee mixture will keep nicely in the refrigerator for several days. Stir it together now and you'll be able to blend the perfect iced coffee whenever you want.
Yield: 4 servings
6 cups (48 ounces) freshly brewed hot coffee
(1) 14 ounce can sweetened condensed milk
Stir the milk into the hot coffee. Let the sweetened coffee sit until room temperature and then fill two ice trays with the sweetened coffee. Place the trays in the freezer until frozen solid. Pour the remaining coffee mixture into a jar and refrigerate until chilled.
For each milkshake, place 8 sweet coffee ice cubes and 1 cup of the coffee mixture in the blender. Blend until thick. Pour into a glass and serve. Enjoy!
Check out The Little Kitchen and Love and Olive Oil for more awesome #MilkshakeWeek recipes and giveaways all week long! Here are the rest of today's spectacular milkshakes: (I want them all!)
- Peanut Butter and Brownie Milkshakes from The Little Kitchen
- Bourbon Salted Caramel Milkshakes from Love & Olive Oil
- Milkshakes of Desperation from Bake at 350
- Roasted Pineapple Coconut Vegan Milkshake from Cafe Johnsonia
- Pudding Pop Milkshake from Confessions of a Cookbook Queen
- Lemon Pie Milkshake from Crazy for Crust
- Peanut Butter Pretzel Milkshake from Cookies and Cups
- Vanilla Chai Milkshake from Kitchen Treaty
- Cheesecake Milkshake from Cook the Story
- Cherry-Cola Milkshake from Boulder Locavore
- Peanut Butter-Caramel Milkshake from Miss in the Kitchen
- Biscoff Cookie Milkshake from Katie's Cucina
- Turtle Pecan Milkshake from Dairy Good Life
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