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Autumn Spiced Coffee Milkshake



– 1 cup Real California vanilla ice cream – 1 cup Real California coffee ice cream – 1/2 cup Real California 2% low-fat milk or lactose-free milk – 1/2 cup brewed coffee, cold – Dash ground cinnamon – Dash pumpkin pie spice – 2 dashes cardamom, divided – 3 tbsp. Real California whipped cream – 1 tsp. honey
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Serves 1

In the jar of a blender, combine the ice creams, milk, coffee, cinnamon, pumpkin pie spice, and 1 dash of the cardamom and process on low until smooth. Transfer to a tall glass and top with the whipped cream. Drizzle with the honey and sprinkle with the remaining dash of cardamom before serving.

By Debbi B. from Hendersonville, North Carolina

I originally added these spices to hot coffee one crisp fall morning and it tasted great. So on a hot summer day I decided to make a milkshake out of it! It's really good and we love it!