Perfect for a special Sunday brunch.
16 oz of Melitta Colombian Supreme coffee
2 cups vanilla ice cream
2 shots cognac
2 tablespoons chocolate syrup
2 tablespoons caramel syrup
chocolate syrup and caramel syrup for garnish
Brew a 16-ounce cup of Melitta Colombian Supreme coffee.
Refrigerate the coffee until cool.
In a blender, combine the chilled coffee, ice cream, cognac, chocolate syrup and caramel syrup.
Mix on high speed until smooth, about 1 minute.
Pour the coffee shake into two chilled beverage glasses and drizzle the chocolate and
caramel syrup over each shake.