No fruit nor fruity flavor. Instead, there’s cocoa. And coffee. And mint! If, like me, you’re a fan of Andes chocolate, you will be seduced by the flavor combination in this anytime-of-the-day milkshake.
First, about the mint… There are so many varieties. And if we include the hybrids — whether naturally occuring or created intentionally with human intervention — going through the list will tire your brain as you try to pronounce each one in your head.
How to grow and propagate mint
Mint likes water and the sun. Pinch off the flowers for a more bountiful harvest. Grow more mint from a single plant by sticking cuttings in a jar or bottle of water.
We’ve been growing mint for years. We’ve grown different varieties and hybrids that include peppermint, chocolate mint and lemon mint. But we’ve always gone back to mint that has the most uses. Spearmint. It grows well in warm climate so we harvest all year ’round. We use it to garnish savory dishes, and we also use it to make drinks including herbal brews.
If you’re going to buy mint to make this drink, ask for spearmint or chocolate mint. Those with fruity flavor and aroma like strawberry mint and lemon mint aren’t suitable for making this drink.
Ingredients
- ½ cup milk
- 2 tablespoons cocoa powder
- 2 teaspoons instant coffee
- 1 cup vanilla ice cream softened
- 2 to 3 drops mint extract
- 6 ice cubes
- fresh mint leaves
Instructions
- Heat the milk, cocoa and coffee in the microwave for 30 seconds. Stir.
- Pour the softened ice cream into the blender, add the milk mixture and mint extract. Pulse a few times just until smooth.
- Drop the ice cubes into glasses, pour in the milk shake, top with fresh mint leaves and serve.
