Why I love it: This drink has all my favorite dessert flavors packed into one jar: vanilla, chocolate, pumpkin spice, espresso and coffee liqueur. It’s easy to make and quite refreshing on a warm summer day.
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Happy milkshake season! Nothing better than sitting outside after (or before) dinner and sip a cool, refreshing milkshake on a warm summer day, is there? Personally, I love a drink that surprises me with something different in every sip, which is why I only blended ice cream and milk together here but added all remaining components separately.
It’s a French vanilla ice cream mix that is layered with pumpkin spice chocolate ganache, a fresh shot of espresso and a shot (or more) of coffee liqueur. When you take a sip (or spoonful) you may get vanilla or espresso or chocolate or a pocket of liqueur, it’s a surprise every time. The pumpkin spice flavor (a blend of cinnamon, nutmeg, allspice, clove, ginger and mace) is subtle but gives the shake a nice complexity.
- ½ cup milk
- 10 ounces French vanilla ice cream
- pumpkin spice ganache (recipe here)
- 2 shots of espresso
- 2 shots of coffee liqueur (I used Kapali)
- whipped cream (optional)
- cocoa powder
- Add milk and ice cream to a blender (or food processor if you don't have a blender) and blend.
- Layer ice cream/milk, ganache, espresso and liqueur into two 8-ounce glasses.
- Top with whipped cream, if using.
- Dust with cocoa powder.
- Serve immediately.
Food Photography and Styling: I went back to my tried and trusted bright food, dark shadows lighting setup for this shot and I think that worked well for the drink. To imply action I stuck a straw in the drink (it’s a paper straw I bought from Jo-Ann some time ago) and to tell the reader that there is pumpkin spice in the shake I put some of the individual spices in the composition as well. I tried to add props in the background (like a milk bottle) but they just distracted from the drink and I ended up liking the shot best without them.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.