Mint Chip Espresso Shake
A refreshing mint chip-style espresso shake made with non-dairy milk, espresso, fresh mint, frozen banana, nut or seed butter, and cacao nibs.
Servings: 1 servings
Ingredients
Ingredients
- 3/4 cupnon-dairy milk
- 2 shots of espresso see notes for alternatives
- 1/4 cupmint leaves do not pack
- 1 frozen banana
- 1 tablespoonnut/seed butter of choice I used almond
- 1/4 teaspoonvanilla extract
- tiny pinch of sea salt
- sweetener of choice to taste
- ice optional
- 1 teaspooncacao nibs
Instructions
Instructions
- Pull 2 shots of espresso and set them aside to cool slightly while you gather the other ingredients.
- Add to an upright blender in this order: ¾ cup non-dairy milk, the cooled espresso, ¼ cup fresh mint leaves (do not pack), 1 frozen banana, 1 tablespoon nut/seed butter, ¼ teaspoon vanilla extract, a tiny pinch of sea salt, and sweetener to taste. Add ice only if you want a thicker, colder shake.
- Blend on high until the mixture is smooth and evenly combined, about 30 seconds.
- Turn the blender off and add 1 teaspoon cacao nibs.
- Blend again briefly—about 3–5 seconds—just until the cacao nibs are broken into small flecks.
- Taste and, if needed, add more sweetener and blend briefly to incorporate. Pour and enjoy immediately.
Equipment
- Blender
Notes
No problem if you can’t make espresso at home! Just use ¼ cup very strong coffee or even strongly brewed herbal “coffee” like Teeccino.
You can skip the vanilla if you’re using an “unsweetened vanilla” type of non-dairy milk.
You can skip the vanilla if you’re using an “unsweetened vanilla” type of non-dairy milk.