Caramel Mocha Milkshake Recipes

CARAMEL MOCHA MILK SHAKE

Steps:

• 1. For caramel sauce heat some sugar in non-stick pan and wait till the sugar start has caramelized it ill change color to golden brown so cook it for 3 to 4 minutes on medium heat flame...
• 2. So when the sugar has caramelized switch off the heat and add fresh cream mix well...
• 3. Switch on the heat add butter in a same pan mix it well.So our caramel sauce is ready.Switch off the heat and keep it aside...
• 4. Put coffee powder in a big bowl add some water to it and mix it well until it became little thick then keep it aside...
• 5. At the same time in the blender jar put the ice-cream,milk,coffee paste,caramel sauce and blend it till it became nice and smooth...
• 6. Our Caramel mocha milk Shake is ready transfer in a jar...
• 7. Garnish it with whipped cream and caramel sauce...

MOCHA MILKSHAKE

Steps:

• Roughly chop 75g of the chocolate and put into a large jug with the coffee. Bring 300ml of the milk just to the boil, then pour over the chocolate and coffee mix, stirring to melt. Once melted, cool.
• Tip the cooled mocha milk into the blender with the ice cream and remaining milk. Blitz until blended, then pour into 4 tall glasses. Add an extra scoop of ice cream to each, if you like, then grate a little of the remaining chocolate on top.

MOCHA MILKSHAKE

Steps:

• mix coffee and hot water until coffee is dissolved.
• crush ice in blender.
• add all ingredients to blender.
• puree until smooth.

CARAMEL-MOCHA ICE CREAM DESSERT

Steps:

• Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers., Bake 8-10 minutes or until bubbly. Cool completely on a wire rack., Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm., Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set., Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm., Remove from freezer 15 minutes before serving. Garnish with chocolate curls.