Brace yourself, queen of caffeine: the Frozen Espresso Coconut Milkshake arrives, frosty, bold, and unapologetically delicious. Coconut milk swirls luxuriously, softening espresso’s strong, bitter attitude. Ice cubes crash in like tiny, cold drama queens, keeping each sip refreshingly fierce. Optional maple syrup flirts with sweetness but doesn’t steal the spotlight. Every creamy gulp shouts, “Yes, you can adult and treat yourself simultaneously.” Vegan, icy, and sassily indulgent, this milkshake demands attention. Warning: Instagram photos might explode, friends may beg for the recipe, and you might suddenly feel like the goddess you already are.
Frozen Espresso Coconut Milkshake
This Frozen Espresso Coconut Milkshake blends bold espresso, creamy coconut milk, and ice into a quick, vegan, icy indulgence.
Ingredients
- Strong brewed espresso – ½ cup cooled
- Coconut milk – ¾ cup full-fat
- Ice cubes – 8–10
- 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.
- Add coconut milk, ice cubes, maple syrup, and vanilla extract to blender.
- Pour in cooled espresso and blend until creamy and frothy.
- Serve in glasses and top with optional whipped coconut cream.
- Enjoy immediately for a refreshingly bold, icy vegan treat.
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 before blending for maximum frostiness.
- Adjust maple syrup for desired sweetness.
- Blend longer for extra creamy texture.
- Vegan whipped coconut cream adds luxurious richness.
- Perfect for summer mornings or guilt-free indulgence anytime.
