We’ve teamed up with Chameleon Cold-Brew Coffee to bring you a recipe for boozy milkshakes made with concentrated cold brew coffee, black Mission figs, vanilla ice cream, and rum.
I love the transition from summer to fall. Bright sunshine and crisp weather are enough to sell me, but it’s also a splendid time for fruit. After the rainbow hues of summer, fall produce tends toward the jewel-toned purples, deep reds, and ochres of fresh figs, grapes, and apples. But fall fruit is fleeting – an early October frost is all it takes to cut things short. So this time of year, I make a point of enjoying all the figs and grapes I can.
While grapes are somewhat hardier, figs are impossibly delicate and should be enjoyed quickly. They’re wonderful eaten out of hand, but they can also lend depth and sweetness to a range of desserts. For a recent black Mission fig haul, I kept things simple with these coffee and fig boozy milkshakes. The flavors play off one another beautifully, making for a sweet sip that’s complex and smoky with the distinctive kick of delicious coffee.
Speaking of coffee (and fall), I’ve been keeping a bottle of Chameleon Cold-Brew Concentrate in my fridge and it’s made for a welcome pick-me-up on busy afternoons. I blend 4 ounces each Chameleon Cold-Brew Coffee Concentrate and milk for instant morning and afternoon pep. I love how simple it is to make, and the rich, smooth coffee flavor that comes through without the hassle of grinding beans or making a pour over.
Chameleon Cold-Brew Concentrate brings that same smooth coffee flavor to these boozy milkshakes, making for an easy, yet decadent, fall treat.
- 1 cup dried black Mission figs (about 18 figs)
- 1 cup sugar
- 1/2 cup water
- 8 ounces Chameleon Cold-Brew Black Coffee Concentrate
- 10 large fresh figs, stems removed
- 2 cups vanilla ice cream
- 4 ounces dark rum
- 4 tablespoons fig simple syrup
- 2 figs, stems trimmed and sliced
- unsweetened whipped cream
Pour the water into a medium-sized saucepan and set over medium heat. Stir in sugar, and when dissolved, add dried figs. Remove from heat just as mixture begins to boil. Set aside to steep for 30 minutes, then strain into a clean jar and chill, reserving the plumped figs for another use.
Set out two Collins glasses. If desired, press sliced figs into the sides of the glasses for visual effect.
To make milkshakes, combine Chameleon Cold-Brew Black Coffee Concentrate and fresh figs in the pitcher of a blender. Blend until mixture is smooth, but still has a few flecks of fig. Add ice cream, fig simple syrup, and rum, and blend just until combined and creamy.
Pour milkshakes into glasses and garnish with whipped cream and a fig slice. Serve immediately.