The ultimate breakfast milkshake

By Vanessa Gianfrancesco


  • 4 large ice cream scoops vanilla bean ice cream
  • 2 ounces espresso coffee (instant can work as well)
  • 3/4 cup milk
  • 2 tablespoons chocolate hazelnut spread
  • 1/4 cup cheerios
  • 3 mini store bought pancakes*
  • 3 mini store bought eggos*
  • Maple Syrup for drizzling
  • Paper straw of your choice


*If you cannot find mini pancakes or waffles, simply purchase the large ones, and cut them using a 1.5-2-inch circle cookie cutter.

1. In a blender combine the ice cream, espresso coffee and milk. Blend until smooth.

2. In the meantime, get a large glass or mason jar of your choice. Place the chocolate hazelnut spread on a flat dish and rim the glass in chocolate. In a separate dish place the cheerios, then dip the chocolate rim into the cheerios to help them stick.

3. Add in the creamy coffee milkshake to the glass and fill right to the rim.

4. Warm the pancakes and the waffles in the toaster until golden. Using a wood skewer, stack the mini pancakes and the waffles alternating them. Ensure that the stacks are at the top of the skewer then place the empty portion into the milkshake.

5. Place the glass on a small dish lined with a decorative napkin of your choice. Right before serving drizzle the pancakes and waffles with maple syrup; creating an overly dramatic effect as it slowly drips down! Enjoy!

Watch The Marilyn Denis Show Daily at 10am ET on CTV