- 150 g white chocolate, chopped
- 8 tsp Jed’s freeze dried instant coffee
- 2 tbsp Jed’s whole beans
- freeze dried mandarin, optional
- Your choice of sweetness!
- 4-8 scoops vanilla ice cream
- 800 ml milk
- 1 cup whipped cream
- 4 plain donuts, sliced in half
- Caramel sauce
- Grate a little of the chocolate onto a saucer and set aside for garnishing the glasses.
- Put the remaining chocolate in a bowl over simmering water or in the microwave to melt until smooth.
- Take 4 milkshake style glass and dip top of each glass in the chocolate then sprinkle on some freeze dried coffee, coffee beans and grated chocolate. Set aside until needed.
- Line a baking tray with baking paper and using a palate knife or spatula, spread the reaming melted chocolate in an even layer, about 3 mm thick over the paper. Sprinkle with chopped coffee beans and freeze dried mandarin if liked. Refrigerate to harden, about 15 minutes, then break into shards and set aside.
- For each shake, put 1-2 teaspoons of instant coffee in a blender and dissolve with a little hot water, sweeten to taste, add 1-2 scoops of the ice cream and pour over the 200 ml of milk. Blend for 30 seconds – 1 minute until well mixed. You may need to do this in 2 batches depending on the size of your blender.
- Fill the prepared glasses with the shake. Spoon or pipe a little whipped cream over the top and top with half a donut, add more cream and then the other half donut, more cream, decorate with chocolate shards and drizzle with caramel sauce.