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Espresso Coconut Milkshake with Almond Butter

moka coffee pot
This Espresso Coconut Milkshake with Almond Butter combines rich espresso, creamy coconut milk, and nutty almond butter for a decadent, plant-based treat.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 300 kcal

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
Vitamins and Minerals (% DV per serving):
  • 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.