Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup very strong brewed coffee, chilled to 40°F (4°C)
- 3 cups vanilla ice cream (about 6 large scoops / 24 oz)
- 1 cup whole milk, cold
- 1/3 cup chocolate syrup, plus more for drizzling
- 1/4 tsp pure vanilla extract
- Pinch kosher salt
- Topping: 1 cup whipped cream; 2 tbsp hot fudge or chocolate syrup
Do This
- 1. Brew extra-strong coffee and chill completely (to 40°F / 4°C).
- 2. Freeze two 12-oz glasses for 10 minutes for frosty sides.
- 3. Add to blender: milk, chilled coffee, chocolate syrup, vanilla, and salt.
- 4. Add ice cream on top. Blend low, then high until thick and silky (20–45 seconds).
- 5. Adjust: more ice cream for thicker, a splash of milk/coffee for thinner; sweeten with 1–2 tbsp more syrup if desired.
- 6. Drizzle chocolate inside cold glasses, pour shake, top with whipped cream and a fudge drizzle. Serve immediately.
Why You’ll Love This Recipe
- True-to-memory mocha flavor: bold coffee plus chocolate in perfect balance.
- Ultra-thick, spoonable texture that still sips easily through a straw.
- Simple pantry ingredients and ready in minutes if your coffee is pre-chilled.
- Easy to customize: stronger coffee, extra chocolate, or dairy-free—your call.
Grocery List
- Produce: None (optional: maraschino cherries for garnish)
- Dairy: Vanilla ice cream, whole milk, whipped cream
- Pantry: Ground coffee or cold brew concentrate, chocolate syrup, hot fudge, vanilla extract, kosher salt
Full Ingredients
Shake Base
- 1/2 cup very strong brewed coffee, chilled to 40°F (4°C) (or 1/3 cup cold brew concentrate + 3 tbsp cold water)
- 3 cups vanilla ice cream (about 6 large scoops / 24 oz), very cold
- 1 cup whole milk, cold (38–40°F / 3–4°C)
- 1/3 cup chocolate syrup
- 1/4 tsp pure vanilla extract
- 1 small pinch kosher salt
Toppings
- 1 cup lightly sweetened whipped cream
- 2 tbsp hot fudge or chocolate syrup, for drizzling
Optional Extras
- 4–6 coffee ice cubes (or up to 1 cup regular ice) to boost thickness without extra dairy
- Chocolate shavings or a few coffee beans, for garnish
Step-by-Step Instructions
Step 1: Brew and chill the coffee
Brew coffee at double strength (about 2 tablespoons ground coffee per 1/2 cup water) so the flavor holds up when blended with dairy. Chill to 40°F (4°C)—about 30 minutes in the fridge or 10 minutes in an ice bath. For ultra-cold, freeze some into coffee ice cubes in advance.
Step 2: Frost the glasses and prep the blender
Place two 12-ounce glasses in the freezer for 10 minutes so the shake clings and stays frosty. To keep the blend extra cold, briefly chill your blender jar by swirling in ice water, then drain before adding ingredients.
Step 3: Load the blender smartly
Add cold milk, chilled coffee, chocolate syrup, vanilla, and salt to the blender first. Add the ice cream last on top. This layering helps the blades pull liquids through the ice cream for a smooth blend without over-mixing.
Step 4: Blend to thick, silky perfection
Blend on low speed for 5–10 seconds, then increase to high until smooth and thick, 20–45 seconds total. Use a tamper if your blender has one. Aim for a thick but pourable consistency; the shake should mound softly on a spoon and measure around 32–34°F (0–1°C) right after blending.
Step 5: Fine-tune thickness and flavor
Taste and adjust. For thicker, add 1–2 more scoops ice cream or a few coffee ice cubes and pulse. For thinner, add 1–3 tablespoons cold milk or coffee. Add 1–2 tablespoons more chocolate syrup if you prefer sweeter or more chocolate-forward.
Step 6: Pour, garnish, and serve
Drizzle chocolate or hot fudge inside the cold glasses for a mocha “ribbon.” Pour in the shake. Top with a generous swirl of whipped cream and a final fudge drizzle. Garnish with chocolate shavings or a coffee bean if you like. Serve immediately with straws and spoons.
Pro Tips
- Use very cold ingredients: 38–40°F (3–4°C) milk and fully chilled coffee keep the shake thick.
- Freeze coffee into ice cubes so you can thicken without diluting flavor.
- A tiny pinch of salt amplifies chocolate and balances sweetness—do not skip it.
- For prettier glasses, drizzle chocolate around the inside just before pouring the shake.
- If the shake starts to soften, pulse in another scoop of ice cream to restore body.
Variations
- Dairy-Free/Vegan: Use coconut or oat vanilla ice cream and unsweetened almond or oat milk; choose dairy-free chocolate syrup and whipped topping.
- Malted Mocha: Add 2 tablespoons malted milk powder for a nostalgic soda-fountain vibe.
- Boozy Jamocha (adults only): Add 1–1.5 ounces coffee liqueur or chocolate liqueur per shake; reduce milk slightly to keep it thick.
Storage & Make-Ahead
Shakes are best enjoyed immediately. For make-ahead, brew and chill the coffee up to 3 days in advance, or freeze coffee ice cubes for up to 1 month. Pre-scoop ice cream into portions and freeze on a parchment-lined tray for fast blending. Leftover shake? Freeze in pop molds or small lidded cups; thaw 5 minutes and stir, or reblend with a splash of milk.
Nutrition (per serving)
Approximate: 700 calories; 30 g fat (19 g saturated); 100 g carbs; 12 g protein; 220 mg sodium; 1 g fiber; 84 g sugars. Values will vary with brand and toppings.
