This spiked milkshake from Texaz Grill combines the creamy coffee flavor of Kahlua with the spicy bite of tequila. Chef Steve Friedkin stays true to his Texas roots by using Republic Tequila, which is organic and comes in a bottle shaped like the Lone Star State. In addition, Blue Bell Ice Cream (available regionally in the Southwest) is used in house to make the Santa Anna Shake.
- 1 ounce silver tequila, preferably Republic Tequila
- 1/2 ounce Kahlua
- 1 1/2 scoops vanilla ice cream, preferably Blue Bell
- Whipped cream, for garnish
- Chocolate syrup, for garnish
Add tequila, Kahlua and ice cream to a mixing pitcher. Mix on low until creamy but pourable.
Pour into a low bucket glass. Garnish with whipped cream and chocolate syrup.