Description
The Dutch Bros Picture Perfect is a delightful blended espresso beverage featuring rich chocolate milk, espresso shots, and a blend of chocolate and caramel sauces. This creamy, iced drink is topped with whipped cream and drizzles for a visually appealing and indulgent treat.
Ingredients
Scale
Espresso Mixture
- 2 shots of espresso
- 1/2 cup chocolate milk (dairy or non-dairy)
- 1 tbsp vanilla syrup
- 1 cup ice cubes
- 1/4 tsp xanthan gum
Sauces and Toppings
- 1 tbsp chocolate sauce (for drizzling)
- 1 tbsp caramel sauce (for drizzling)
- Whipped cream (for topping)
Instructions
- Blend Ingredients: Combine the 2 shots of espresso, 1/2 cup of chocolate milk, 1 cup of ice cubes, 1/4 tsp xanthan gum, and 1 tbsp vanilla syrup in a blender. Blend until the mixture is smooth and creamy, ensuring the ice is fully incorporated for a chilled, frothy consistency.
- Prepare Glass: Drizzle 1 tbsp chocolate sauce and 1 tbsp caramel sauce around the inside walls of your serving glass to create an attractive layered effect once the beverage is poured.
- Assemble Drink: Pour the blended espresso and chocolate mixture into the prepared glass carefully to maintain the sauce drizzles’ pattern outlined inside the glass.
- Add Toppings: Generously top the drink with whipped cream. For extra indulgence and visual appeal, drizzle additional caramel and chocolate sauces over the whipped cream to finish.
Notes
- Xanthan gum helps thicken and stabilize the blended drink for a creamy texture without separating.
- Use dairy or non-dairy chocolate milk according to dietary preference or restriction.
- Adjust sweetness by modifying the amount of vanilla syrup or sauces.
- This recipe is perfect as a cold, caffeinated treat for hot days or when you desire a sweet espresso beverage.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
Keywords: Dutch Bros, Picture Perfect, espresso, chocolate milk, iced coffee, blended coffee drink, whipped cream, caramel drizzle, chocolate drizzle
