Ladies, forget boring coffee—meet your new obsession: the Espresso Coconut Milkshake with Almond Butter. Creamy coconut milk meets bold espresso. Nutty almond butter crashes the party, whispering “healthy indulgence” while secretly being decadent. Ice cubes tumble in the blender like tiny acrobats as coffee and nuts swirl into frothy perfection. Maple syrup or agave adds a cheeky sweetness, while vanilla extract flirts with your taste buds. Sip it slowly, pretending you’re at a fancy café, or gulp shamelessly while ignoring responsibilities. This vegan shake boosts energy, satisfies cravings, and convinces you that dessert for breakfast is totally justified.
Espresso Coconut Milkshake with Almond Butter
This Espresso Coconut Milkshake with Almond Butter combines rich espresso, creamy coconut milk, and nutty almond butter for a decadent, plant-based treat.
Ingredients
- Strong brewed espresso – ½ cup cooled
- Coconut milk – ¾ cup full-fat
- Almond butter – 2 tbsp
- Ice cubes – 6–8
- Maple syrup or agave – 1 tsp optional
- Vanilla extract – ½ tsp optional
- Vegan whipped coconut cream – ¼ cup optional for topping
Instructions
- Brew espresso and let it cool completely.
- Combine cooled espresso, coconut milk, almond butter, ice cubes, maple syrup, and vanilla in a blender.
- Blend until smooth, creamy, and frothy.
- Pour into glasses and top with vegan whipped coconut cream if desired.
- Serve immediately for a nutty, coffee-flavored vegan indulgence.
Notes
Nutritional Values (Per Serving)
- Calories: 300
- Total Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Calcium: 15%
- Magnesium: 12%
- Iron: 10%
- Potassium: 8%
- Vitamin E: 6%
Additional Notes & Tips
- Use full-fat coconut milk for maximum creaminess.
- Adjust almond butter for nuttier or milder flavor.
- Maple syrup or agave enhances sweetness if desired.
- Perfect for breakfast, dessert, or mid-afternoon energy boosts.
