Overloaded Mexican Chocolate Milkshake
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- 1 1/2 cups milk
- 1 pint chocolate ice cream
- 2 ounces Mexican chocolate plus more for garnish
- 3 tablespoons Cajeta or dulce de leche divided
- 4 chocolate graham crackers divided
- Whipped cream for garnish
- To the jar of a blender, add the milk, ice cream, Mexican chocolate, 1 tablespoon of the cajeta or dulce de leche. Blend until smooth. Crumble two graham crackers into the jar and pulse a few times to combine.
- Spread the remaining cajeta or dulce de leche on the remaining graham crackers and sandwich together. Break up into pieces and use for a garnish.
- Split the milkshake between two glasses. Spoon a large dollop of whipped cream on top. Top with the graham cracker sandwich pieces and shave some Mexican chocolate on top.
4comments inOverloaded Mexican Chocolate Milkshake
Love this recipe for both summer and winter! What kind of Mexican chocolate do use use?
You can use Abuelita, Ybarra or any that is actually grainy, enjoy!
Dear Pati i live in Tijuana B.C. Mexico i want to say that i love your show, i love the food you make.
You should visit B.C. the food is a mix of U.S. an Mexico and the sights are amazing .
Thank you for tuning in Anya! I’m hoping to get to Baja California soon and showcase the food scene there.