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Espresso Coconut Milkshake with Chocolate Syrup

moka coffee pot
The Espresso Coconut Milkshake with Chocolate Syrup mixes bold espresso, creamy coconut milk, chilled ice, and indulgent chocolate syrup into a vegan delight.
Print Recipe
Prep Time 3 minutes
Total Time 3 minutes
Servings 2 servings
Calories 250 kcal

Ingredients
  

  • Strong brewed espresso – ½ cup cooled
  • Coconut milk – ½ cup full-fat
  • Ice cubes – 6–8
  • Chocolate syrup – 2 tbsp vegan-friendly
  • Maple syrup – 1 tsp optional
  • Vanilla extract – ¼ tsp optional
  • Vegan whipped coconut cream – ¼ cup optional

Instructions
 

  • Brew espresso and let it cool completely.
  • Add coconut milk, ice cubes, maple syrup, and vanilla extract into the blender.
  • Pour cooled espresso and blend until creamy and frothy.
  • Drizzle chocolate syrup into glasses before pouring milkshake.
  • Pour blended milkshake into glasses and swirl lightly with remaining syrup.
  • Top with vegan whipped coconut cream if desired.
  • Serve immediately for a chilled, chocolatey, indulgent experience.

Notes

Nutritional Values (Per Serving)

  • Calories: 250
  • Total Fat: 15g
  • Saturated Fat: 12g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g
Vitamins and Minerals (% DV per serving):
  • Calcium: 15%
  • Iron: 6%
  • Potassium: 8%
  • Vitamin C: 4%
  • Magnesium: 5%

Additional Notes & Tips

  • Chill espresso for maximum froth and flavor.
  • Adjust chocolate syrup for desired sweetness intensity.
  • Blend longer for an ultra-creamy texture.
  • Use a spoon or squeeze bottle for fancy syrup patterns.
  • Perfect for brunch, afternoon pick-me-ups, or impressing guests effortlessly.