Chikoo Coffee Milkshake Recipe – Easy Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Chikoo Coffee Milkshake Recipe – Easy Indian Summer Drink

Okay, let’s be real. Summer in India? It demands a good milkshake. And this isn’t just any milkshake. This Chikoo Coffee Milkshake is a little slice of heaven – creamy, dreamy, and with a unique flavor you won’t forget. I first made this when I was craving something different from the usual mango lassi, and honestly, it’s become a family favorite! It’s the perfect blend of fruity sweetness and a coffee kick.

Why You’ll Love This Recipe

This milkshake is seriously easy to make – we’re talking 10 minutes, tops! It’s a fantastic way to use up ripe chikoos (also known as sapodilla), and the coffee adds a lovely depth of flavor. Plus, who doesn’t love a milkshake? It’s a guaranteed mood booster, especially on a hot day. It’s a little bit different, a little bit special, and totally delicious.

Ingredients

Here’s what you’ll need to whip up this amazing Chikoo Coffee Milkshake:

• 2 ripe Chikoos (peeled, deseeded)
• 1 cup milk (about 240ml)
• 0.25 cup heavy cream (about 60ml)
• 2 tbsp sugar (or to taste)
• 1 tsp cocoa powder
• 0.5 tsp instant coffee
• 0.5 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Chikoo/Sapodilla: This fruit is the star! It has a naturally sweet, almost caramel-like flavor and a slightly grainy texture when ripe. Make sure your chikoos are nice and soft to the touch – that’s how you know they’re perfect.
• Coffee Powder: I prefer using a good quality instant coffee for this. It dissolves easily and gives a nice, clean coffee flavor. You can experiment with different brands to find your favorite!
• Heavy Cream: Don’t skip this! The heavy cream is what gives the milkshake its luxurious, creamy texture. You can use half-and-half in a pinch, but it won’t be quite as decadent.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, heat ½ cup (120ml) of milk in a bowl. Stir in the coffee powder and let it cool down. This little step helps the coffee dissolve properly and prevents a grainy texture.
2. Next, in a blender, combine the chilled milk, heavy cream, and ice cubes (if you like a really thick milkshake).
3. Now, add the chopped chikoo, vanilla extract, cocoa powder, and the cooled coffee-milk mixture. Don’t forget the sugar!
4. Blend everything together until it’s super smooth and creamy. You don’t want any chunks of chikoo left – blend until it’s perfectly homogenous.
5. Pour into chilled glasses and serve immediately. Seriously, don’t wait! This milkshake is best enjoyed fresh.

Expert Tips

Here are a few things I’ve learned over the years:

• Chill Everything: Using chilled milk, cream, and even chilling the glasses makes a huge difference in the milkshake’s texture.
• Don’t Overblend: Once it’s smooth, stop blending! Overblending can make the milkshake too frothy.
• Taste as You Go: Adjust the sugar to your liking. Everyone has a different sweet tooth!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the milk and heavy cream for plant-based alternatives like almond milk and coconut cream. It’s just as delicious! My friend, Priya, swears by using cashew milk for extra creaminess.
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol to make a guilt-free version.
• Chocolate Intensity Adjustment: Add an extra ½ tsp of cocoa powder for a richer, more chocolatey milkshake.
• Frozen Chikoo Variation: Peel, deseed, and freeze the chikoo chunks beforehand. This will give you an even thicker, colder milkshake – perfect for scorching summer days!

Serving Suggestions

This Chikoo Coffee Milkshake is amazing on its own, but here are a few ideas to take it to the next level:

• Garnish: Top with a sprinkle of cocoa powder, a few chocolate shavings, or a dollop of whipped cream.
• Pairing: Serve with a side of biscuits or cookies for a complete treat.
• Brunch: It’s a surprisingly good addition to a weekend brunch spread!

Storage Instructions

Honestly, this milkshake is best enjoyed immediately. However, if you must store it, you can keep it in an airtight container in the refrigerator for up to 2 hours. Be aware that it may separate slightly, so give it a good stir before drinking.

FAQs

Got questions? I’ve got answers!

• Can I use frozen Chikoo for this milkshake? Absolutely! Frozen chikoo will make the milkshake extra thick and cold.
• What is the best type of coffee powder to use? Any good quality instant coffee will work. I recommend trying different brands to find one you like.
• Can this milkshake be made ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop the chikoo, measure out the coffee and sugar) ahead of time.
• How can I adjust the sweetness level? Simply add more or less sugar to taste.
• Is Chikoo/Sapodilla seasonal, and will that affect the milkshake’s flavor? Yes, chikoo is typically in season from November to March. While you can find it year-round, the flavor will be best during peak season.