Baby Eskimo
A creamy and indulgent milkshake-style cocktail that combines the rich coffee notes of Kahlúa with the smoothness of vanilla ice cream and milk. Despite its dairy base, it is often enjoyed as a refreshing palate cleanser following heavier drinks.
What it tastes like
This drink smells primarily of dark roasted coffee and sweetened dairy. It has a heavy, viscous mouthfeel with flavors of vanilla and cold milk chocolate. The finish is thick and sugary with a fading coffee bean bitterness.
Flavour profile
Ingredients
- Kahlúa2 oz
- Milk8 oz
- Vanilla Ice Cream2 ml
Preparation
- 1
Remove the vanilla ice cream from the freezer and allow it to sit at room temperature for approximately 10 minutes to soften.
- 2
Add the Kahlúa, milk, and softened ice cream directly into a Collins glass.
- 3
Stir the mixture vigorously using a chopstick, bar spoon, or long knife until the ingredients are thoroughly blended and smooth.
- 4
Serve immediately while cold.
Substitutions
- KahlúaTia Maria — Tia Maria is less syrupy and adds a stronger Madagascar vanilla note to the drink.
- MilkCold brew coffee — Replacing milk with cold brew increases the caffeine content and adds a sharp, acidic edge.
- Vanilla Ice CreamCoffee Gelato — Coffee gelato intensifies the espresso flavor while providing a denser, smoother texture.
- MilkCoconut Milk — Coconut milk adds a subtle tropical nuttiness and a lighter body compared to dairy milk.
Variations
Mocha Eskimo
Drizzle chocolate syrup inside the glass before pouring to add a rich cocoa layer.
Salted Eskimo
Add a pinch of sea salt to the mixture to cut through the sugar and highlight the coffee notes.