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Espresso Coconut Milkshake with Toffee Bits

moka coffee pot
This Espresso Coconut Milkshake with Toffee Bits blends bold espresso, creamy coconut milk, and crunchy vegan toffee for a decadent, plant-based treat.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • Cold espresso – ½ cup
  • Coconut milk – ¾ cup full-fat
  • Ice cubes – 6–8
  • Vegan toffee bits – 2 tbsp
  • Almond butter or cashew butter – 1 tbsp optional
  • Maple syrup – 1 tsp optional
  • Vanilla extract – ½ tsp optional
  • Vegan whipped coconut cream – ¼ cup optional topping

Instructions
 

  • Brew cold espresso or use pre-made cold coffee.
  • Add espresso, coconut milk, ice cubes, nut butter, maple syrup, and vanilla to blender.
  • Blend until smooth and frothy.
  • Pour into glasses and sprinkle vegan toffee bits on top.
  • Top with coconut whipped cream if desired and serve immediately.

Notes

Nutritional Values (Per Serving)

  • Calories: 300
  • Total Fat: 18g
  • Saturated Fat: 14g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
Vitamins and Minerals (% DV per serving):
  • Calcium: 15%
  • Magnesium: 10%
  • Iron: 8%
  • Potassium: 7%
  • Vitamin E: 6%

Additional Notes & Tips

  • Full-fat coconut milk ensures creamy indulgence.
  • Nut butter adds protein and richness.
  • Adjust maple syrup to control sweetness.
  • Vegan toffee bits add a playful crunch.
  • Perfect for breakfast, afternoon treat, or anytime a woman deserves chaos in a glass.