This post contains affiliate links. I must admit that I am one of those people who falls victim to those Click bait articles that profess to tell you the “best” food item in every state. It can be the best cheeseburger, BLT, fountain drink, dessert, you name it. Largely, I am disappointed in those articles because they often list places I’ve never heard of, in towns that I didn’t know existed, or when they do list my town, I am in strong disagreement with their choice. Recently an article on the favorite drink in every state was one that I couldn't resist. When I got to Rhode Island (I seldom last that long) I saw the words “Coffee Cabinet.” Now, I don’t know about you, but when I hear those two words I think of a place where I store bags of beans and coffee filters. That wasn’t the case here. Come to find out, in Rhode Island a Coffee Cabinet is a coffee milkshake. I thought that sounded pretty good, wonderful, in fact, but in viewing the recipe, I had to ask myself, Pattie, why use milk when you can use Kahlúa…so I did. Oh, mama! Is this thing good! The coffee syrup alone makes this recipe worthwhile; it is sensational! Add it to your malt mixer, blender, or whatever you happen to use to make such beverages, along with coffee ice cream and Kahlúa and you have an adult winner. I thought of my dad today when I used his older-than-I-am Hamilton Beach malt mixer from the 50s. (You can buy a new version here, and you must, you simply MUST!) I grew up sitting on the kitchen counter watching him make shakes, until I was too big to lift. The malt mixer and I go way back, and it still works! Coffee Cabinet (Rhode Island-Style Coffee Milkshake) Adapted from seriouseats.com For the coffee syrup: 1 c. strong brewed coffee 1 c. sugar 1/4 t. vanilla extract For the coffee cabinet: 1 pint coffee ice cream 1/4 c. Kahlúa 1/4 c. chilled brewed coffee 2 T. coffee syrup In a medium saucepan dissolve sugar in coffee. Bring mixture to a light boil then reduce to simmer. Simmer until the mixture has reduced to form a slightly thickened syrup, about 15 minutes. Remove from heat and whisk in vanilla extract. Cover and refrigerate to cool. Add ice cream, Kahlúa, chilled coffee, and coffee syrup to blender or malt mixer. Blend until smooth. If you prefer a thinner shake, you can add additional Kahlúa and or chilled coffee, if desired. Top with a spritz of whipped cream and chocolate-covered espresso beans.