This recipe is inspired by the Owl Cafe, in Albuquerque, which celebrates its 40th anniversary this year. The owl-shaped, retro-style diner’s specialty New Mexico Shake spices up the classic chocolate dessert with a touch of New Mexico red chile powder. The addition of local coffee gives this version some bittersweet depth. “The chile with chocolate reminds me of a mole from Mexico,” says co-owner Corey Moulton, who grew up eating at the Owl and purchased it with his business partner, Matthew Bernabe, in 2024. “When we heard the property was becoming available, we wanted to make sure it stayed the same,” he says. “It’s an iconic place for Albuquerque, and we’re excited to continue its legacy—hopefully for another 40 years.”
- 1 teaspoon mild New Mexico red chile powder, plus more for dusting
- 1 cup strong coffee, freshly brewed (New Mexico Piñon Coffee gives a nutty twist)
- 3 cups vanilla ice cream (we like Heidi’s or Taos Cow), more as needed
- ¼ cup milk, more as needed
- 1 tablespoon sugar
- 1 pinch sea salt
- 3 tablespoons chocolate syrup
- Whipped cream (optional)
MAkes 2 large or 4 small shakes
1. In a small bowl, whisk 1 teaspoon red chile powder with warm coffee until smooth (this softens the spice and prevents grit). Refrigerate until completely chilled.
2. Let ice cream soften slightly on counter. In a blender, combine coffee mixture, milk, sugar, and salt, and blend briefly to dissolve sugar. Add the ice cream and syrup and pulse until smooth and thick. (If too thin, add a little more ice cream; if too thick add a splash of milk. Blend
again.)
3. Pour shake into chilled glasses. Top with whipped cream, if using, and an additional sprinkle of chile powder, to taste.
This recipe originall appeared in "Ode to Hi-D-Ho" by Joshua Wheeler.