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Iced Chocolate Almond Milk Shaken Espresso with Biscotti

moka coffee pot
A decadent, shaken espresso paired with a creamy chocolate almond milk base and served with a crispy, sweet biscotti.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 290 kcal

Ingredients
  

For the Iced Chocolate Almond Milk Shaken Espresso:

  • 1 shot espresso
  • 1/2 cup almond milk
  • 2 tbsp chocolate syrup
  • 1/2 cup ice cubes

For the Biscotti:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/4 cup butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup chopped almonds

Instructions
 

  • Brew a shot of espresso.
  • In a shaker, combine espresso, almond milk, chocolate syrup, and ice. Shake vigorously.
  • Pour the shaken espresso into a glass and set aside.
  • Preheat the oven to 350°F (175°C).
  • In a bowl, mix flour, baking powder, salt, and sugar.
  • Add softened butter, eggs, and vanilla extract. Stir until dough forms.
  • Fold in chopped almonds.
  • Shape dough into a log and bake for 20-25 minutes.
  • Slice the log into biscotti pieces and bake for another 10-12 minutes until crispy.
  • Let the biscotti cool on a rack.
  • Serve the shaken espresso with biscotti on the side.

Notes

Nutritional Values (per serving):
  • Calories: 290
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 4g
Vitamins and Minerals (per serving):
  • Vitamin A: 6%
  • Calcium: 6%
  • Iron: 8%
  • Vitamin C: 0%
  • Potassium: 4%
Additional Notes/Tips to Enhance the Flavor:
  • Add a sprinkle of cocoa powder on top of the espresso for an extra chocolate boost.
  • For a healthier twist, substitute almond milk with oat milk and use dark chocolate syrup.
  • Biscotti can be flavored with orange zest for an extra burst of citrus.
  • Let the biscotti rest before slicing for a firmer texture.