Hazelnut Mocha Milkshake with Chocolate Syrup
A creamy, vegan hazelnut mocha milkshake swirled with luscious chocolate syrup. Cold, caffeinated, and absolutely not for sharing.
Ingredients
- 1 cup plant-based milk almond, oat, or coconut
- 1/2 cup vegan vanilla ice cream
- 1 tbsp cocoa powder
- 2 tbsp vegan chocolate syrup
- 1/2 cup chilled espresso or strong brewed coffee
- 2 tbsp hazelnut butter or vegan hazelnut spread
- 1 tbsp maple syrup optional for extra sass
- 1/2 cup ice cubes
- Extra chocolate syrup for decorating the glass
Instructions
- Add milk, ice cream, cocoa, espresso, hazelnut spread, and maple syrup to blender.
- Toss in the ice cubes for the chill factor.
- Blend until smooth, thick, and unapologetically gorgeous.
- Drizzle chocolate syrup inside the glass (because aesthetics matter).
- Pour the shake like you’re on a cooking show.
- Top with extra syrup or crushed hazelnuts if you're feeling boujee.
- Serve immediately with a straw and zero responsibilities.
Notes
🍫 Nutritional Values (Per Serving)
- Calories: 385
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 6g
🌿 Vitamins & Minerals (Per Serving)
- Calcium: 18%
- Iron: 12%
- Magnesium: 14%
- Potassium: 15%
- Vitamin B6: 5%
✨ Additional Tips to Enhance Flavor
- Use cold brew instead of espresso for a deeper coffee vibe.
- Freeze your plant milk in cubes for an extra thick texture.
- Add a tiny pinch of sea salt to elevate the chocolate notes.
- Swap maple syrup with date syrup for a hint of caramel.
- Blast a playlist while blending—it helps, trust me.