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Autumn Spiced Coffee Milkshake
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– 1 cup Real California vanilla ice cream
– 1 cup Real California coffee ice cream
– 1/2 cup Real California 2% low-fat milk or lactose-free milk
– 1/2 cup brewed coffee, cold
– Dash ground cinnamon
– Dash pumpkin pie spice
– 2 dashes cardamom, divided
– 3 tbsp. Real California whipped cream
– 1 tsp. honey
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Serves 1
In the jar of a blender, combine the ice creams, milk, coffee, cinnamon, pumpkin pie spice, and 1 dash of the cardamom and process on low until smooth. Transfer to a tall glass and top with the whipped cream. Drizzle with the honey and sprinkle with the remaining dash of cardamom before serving.
By Debbi B. from Hendersonville, North Carolina
I originally added these spices to hot coffee one crisp fall morning and it tasted great. So on a hot summer day I decided to make a milkshake out of it! It's really good and we love it!
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