Salt & Straw’s Tacolate Milkshake is a limited-time offering inspired by their Tacolate ice cream taco, blending Cinnamon Snickerdoodle ice cream with real Tacolate pieces, chocolate drizzle, wildberry sugar, and whipped cream. This is a homemade interpretation crafted to get as close as possible to the original, not Salt & Straw’s proprietary recipe.
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What makes Salt & Straw’s Tacolate Milkshake special
The signature of Salt & Straw’s Tacolate Milkshake lies in its blend: creamy Cinnamon Snickerdoodle ice cream, pieces of their Tacolate (a chocolate-dipped, cinnamon-ancho ice cream taco in a crispy waffle shell), and a finishing touch of wildberry sugar. The combination isn’t just about flavor but about texture—crunchy bits, creamy base, and sweet-tart spark. This copycat recipe uses cinnamon ice cream and chocolate-dipped waffle cone pieces to mimic the Tacolate, and berry-flavored sanding sugar to stand in for wildberry sugar, aiming for close-to-authentic flavor and mouthfeel.
Ingredients
- 2 cups Cinnamon Snickerdoodle ice cream — Buy on Amazon
- 1/2 cup Tacolate pieces (or Choco Taco-style chocolate-dipped waffle cone pieces) — Buy on Amazon
- 1/2 cup Milk
- 2 tablespoons Chocolate syrup
- 1 tablespoon Wildberry sugar (or berry-flavored sanding sugar) — Buy on Amazon
- as needed Whipped cream
Tools you’ll need
- Blender (for smooth, even mixing)
- Tall milkshake glass
- Spoon and straw
- Ice cream scoop
How to make it
- Prep your glass: Chill your serving glass in the freezer for 10 minutes so the milkshake stays thick and cold—a key to the classic texture.
- Blend the base: Add 2 cups Cinnamon Snickerdoodle ice cream, 1/2 cup milk, and half (1/4 cup) of the Tacolate or chocolate-dipped waffle cone pieces to the blender. The essential ratio is 2 parts ice cream to 1 part milk; this ensures a thick, spoonable shake. Blending some cone pieces in gives the base its signature crunch.
- Pulse for control: Blend just until smooth but still thick, with some small crunchy bits remaining. Over-blending can make the shake too thin and lose texture—short pulses help keep the bits intact.
- Decorate the glass: Drizzle 2 tablespoons chocolate syrup around the inside of the chilled glass. This adds chocolate flavor and visual appeal.
- Pour and top: Pour the milkshake into the prepared glass. Top generously with whipped cream for a classic shake finish.
- Finish with crunch and sparkle: Sprinkle the remaining Tacolate/cone pieces and 1 tablespoon wildberry sugar (or berry sanding sugar) over the whipped cream. The wildberry sugar is crucial for the sweet-tart finish that sets this shake apart.
- Serve immediately: Add a straw and a long spoon—this milkshake is thick and meant to be enjoyed right away before the textures soften.
How close is it to the original?
This homemade version gets remarkably close in flavor and texture if you use cinnamon-forward ice cream and real chocolate-dipped waffle cone pieces. The wildberry sugar is harder to match exactly, but berry-flavored sanding sugar provides the right burst of color and tang. According to reviewers, the original’s cinnamon isn’t overpowering, and the crunch is nostalgic—using quality ingredients at home delivers a similar balance. Expect a slightly less complex flavor if you use store-bought substitutes, but the core elements—creamy, crunchy, sweet, and tart—are all here.
Troubleshooting
- Milkshake too thin: Over-blending or using too much milk breaks down the ice cream and cone pieces. Stick to the 2:1 ice cream-to-milk ratio and pulse rather than blend continuously.
- No crunch: Not adding enough cone pieces or blending them too finely. Reserve half to sprinkle on top and blend the rest minimally.
- Missing signature tartness: Skipping the wildberry (or berry) sugar removes the sweet-tart finish. Use berry sanding sugar or make your own by mixing granulated sugar with freeze-dried berry powder.
Variations
- Use Choco Taco pieces: If you have Choco Tacos or other chocolate-dipped waffle treats, chop these in for a closer match to the original Tacolate texture.
- Berry swirl: Add a spoonful of berry jam along with the chocolate syrup for extra fruit flavor if wildberry sugar isn’t available.
Ingredient substitutes
- Cinnamon Snickerdoodle ice cream: Substitute with cinnamon ice cream or vanilla ice cream mixed with ground cinnamon and snickerdoodle cookie pieces.
- Tacolate pieces: Use any chocolate-dipped waffle cone, or even chopped chocolate-covered pretzels for crunch.
Storage
This milkshake is best enjoyed immediately. If you need to make it ahead, blend the base (without toppings), freeze, and re-blend briefly before serving. Add whipped cream, cone pieces, and wildberry sugar just before serving for best texture.
FAQ
- Does Salt & Straw do milkshakes?
Yes, Salt & Straw offers milkshakes as limited-time specials, including the Tacolate Milkshake. - What ice cream is in the Tacolate at Salt & Straw?
The Tacolate Milkshake uses Cinnamon Snickerdoodle ice cream as its base. - How many calories in a Salt & Straw Tacolate?
This milkshake contains about 350 calories per large serving, according to official nutritional data. - What flavor is the Salt & Straw Tacolate?
It features cinnamon-ancho ice cream inside a chocolate-dipped waffle shell, highlighted in the milkshake with cinnamon ice cream and crunchy chocolate-coated pieces. - Is the Tacolate good?
Reviewers praise the Tacolate Milkshake for its nostalgic crunch and balanced cinnamon flavor, noting the cinnamon is not overpowering. - Is the Tacolate Milkshake still on the menu?
The Tacolate Milkshake is a limited-time seasonal offering, available as of August 2026.
Sources
- NBC Los Angeles: Sip a Tacolate Milkshake
- Food Network: Tacolate Milkshake Returns
- Allrecipes: Tacolate Milkshake Details
Try other copycat drinks or explore more treats recipes for creative homemade versions of seasonal favorites.
Ingredients
2 cups Cinnamon Snickerdoodle ice cream
1/2 cup Tacolate pieces (or Choco Taco-style chocolate-dipped waffle cone pieces)
1/2 cup Milk
2 tablespoons Chocolate syrup
1 tablespoon Wildberry sugar (or berry-flavored sanding sugar)
as needed Whipped cream
Instructions
Add Cinnamon Snickerdoodle ice cream, milk, and half the Tacolate pieces to a blender.
Blend until smooth but still thick; texture should be creamy with small bits.
Drizzle chocolate syrup inside a tall glass.
Pour the milkshake into the glass and top with whipped cream.
Sprinkle remaining Tacolate pieces and wildberry sugar over the whipped cream.
Serve immediately with a straw and spoon.
