This espresso shake is not only packed with some serious buzz, it’s also protein-packed, making it a great afternoon snack.
Hope you like it!
Buzz-Worthy Vegan Espresso Shake
Prep time: 2 min + time to freeze espresso ice
Blend and serve time: 2 min
1/3 cup raw cashews
1/3 cup silken tofu
1/4 cup hemp milk (or any non-dairy milk)
1 teaspoon coffee grounds
2 to 4 ice cubes (I used 2, 1-ounce cubes)
2 1-ounce espresso shots, frozen into “ice” cubes*
1 tablespoon crushed non-dairy chocolate chips
Optional: 1 teaspoon maple syrup
*Don’t have an espresso machine? No problem! Just prepare double-strength coffee using your usual coffee brewing method and freeze into 4 to 6 ice cubes. My cubes are one ounce, so use that as a guide to figure out how many you’d like to use. If you’re going about things this way, you won’t need to use any plain ice cubes when you blend it all together.
Prep: Make espresso shots or coffee concentrate and freeze. (In a pinch, you can use the espresso in liquid form, but at least let it cool first before adding to the blender so you don’t end up with a melty shake.)
Blend and serve:
1. Add all ingredients except the crushed chocolate chips to a blender and process until smooth. BTW, if you are someone who likes your coffee a little sweet, go ahead and add that optional maple syrup. But if you’re someone who likes your coffee strong and straight up, it’s actually great un-sweetened.
2. Pour shake into a glass and sprinkle crushed chocolate on top.