Ladies, meet your new obsession: the Espresso Coconut Milkshake with Coconut Milk, because regular mornings deserve dramatic, caffeinated decadence. Coconut milk glides luxuriously, softening espresso’s bold, bitter personality. Ice cubes crash the party, keeping every sip frosty and refreshingly daring. Sweetness tiptoes in from optional maple syrup, but the milkshake steals attention effortlessly. Every creamy gulp whispers, “You’re adulting, but treat yourself anyway.” Vegan, silky, and playfully indulgent, it balances sophistication with sheer joy. Beware: friends may demand your recipe immediately, and Instagram likes might skyrocket faster than your espresso shot can hit your bloodstream.
Espresso Coconut Milkshake with Coconut Milk
This Espresso Coconut Milkshake with Coconut Milk combines bold espresso, creamy coconut milk, and frosty ice into a quick vegan delight.
Ingredients
- Strong brewed espresso – ½ cup cooled
- Coconut milk – ¾ cup full-fat
- Ice cubes – 6–8
- Maple syrup – 1 tsp optional
- Vanilla extract – ¼ tsp optional
- Vegan whipped coconut cream – ¼ cup optional
Instructions
- Brew espresso and allow it to cool completely.
- Place coconut milk, ice cubes, maple syrup, and vanilla extract into blender.
- Add cooled espresso and blend until creamy and frothy.
- Pour into glasses and top with vegan whipped coconut cream, if desired.
- Serve immediately for a chilled, indulgent, frothy experience.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Calcium: 15%
- Iron: 6%
- Potassium: 8%
- Vitamin C: 4%
- Magnesium: 5%
Additional Notes & Tips
- Chill espresso for maximum froth and flavor.
- Adjust maple syrup for sweetness preference.
- Blend longer for extra creamy texture.
- Optional whipped coconut cream makes it extra decadent.
- Perfect for a morning boost or guilt-free indulgence.
