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Drink recipe · from the recipe book

Gingerbread Cheesecake Espresso Milk-Cube Shake

A creamy, frosty blend of frozen whole-milk cubes and bold espresso with molasses, ginger and cinnamon, plus a tangy cheesecake note from Greek yogurt and cream cheese.

Gingerbread Cheesecake Espresso Milk-Cube Shake

Ingredients

  • ¾ cup (180 ml)200 gWhole milkfrozen in an ice cube tray
  • 4 shots120 gEspressochilled
  • 4 oz120 gPlain Greek yogurt, nonfatcold
  • 2 tbsp30 gCream cheesesoftened
  • 2⅛ tsp15 gMolasses
  • 1¾ tsp packed8 gBrown sugar
  • ½ tsp2 gVanilla extract
  • ¾ tsp1.5 gGround ginger
  • ½ tsp1 gGround cinnamondivided
  • ⅛ tsp0.2 gGround cloves

Steps

  1. At least 4 hours ahead, pour the whole milk into an ice cube tray and freeze until solid.
  2. Brew the espresso and chill it in the fridge while the milk cubes freeze.
  3. Add the chilled espresso, Greek yogurt, softened cream cheese, molasses, brown sugar and vanilla to the blender and blend until smooth.
  4. Add the ground ginger, the cloves and three quarters of the cinnamon to the blender and pulse to mix.
  5. Add the frozen whole-milk cubes and blend on high until thick and frosty, about 45 seconds.
  6. Pour into two glasses and dust the tops with the remaining quarter of the cinnamon. Serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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