Ingredients:

  • 1 cup brewed espresso, cooled (or 2 shots of espresso)
  • 1/2 cup coconut cream (full-fat, canned)
  • 1 cup milk (dairy, almond, or oat milk)
  • 1 tablespoon maple syrup or honey (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • 1 cup ice cubes
  • 1 tablespoon unsweetened cocoa powder (optional, for a mocha twist)
  • Whipped cream (optional, for topping)
  • Toasted coconut flakes (optional, for garnish)

Equipment:

  • Blender
  • Measuring cups and spoons
  • Chilled glass (optional, for serving)

Instructions:

  1. Prepare the Espresso: Brew 1 cup of espresso or pull 2 shots using an espresso machine. Let it cool to room temperature or chill in the refrigerator for 10-15 minutes.
  2. Blend the Ingredients: In a blender, combine the cooled espresso, coconut cream, milk, maple syrup (or honey), vanilla extract, and ice cubes. If using cocoa powder for a mocha flavor, add it now.
  3. Blend Until Smooth: Blend on high speed for 30-45 seconds until the mixture is smooth and frothy.
  4. Taste and Adjust: Taste the shake and adjust sweetness by adding more maple syrup or honey if desired. Blend briefly to combine.
  5. Serve: Pour the shake into a chilled glass. Top with whipped cream and a sprinkle of toasted coconut flakes for extra flair, if desired.
  6. Enjoy Immediately: Serve with a straw or spoon and enjoy while cold!

Tips:

  • For a thicker shake, add more ice or reduce the milk to 3/4 cup.
  • Substitute coconut cream with coconut milk for a lighter texture.
  • Store any leftover shake in the refrigerator for up to 1 hour, but stir well before drinking as it may separate.

Prep Time:

  • 10 minutes (including espresso cooling time)

Servings:

  • Makes 1 large or 2 small shakes