Vegan Coffee Shake Recipe

Cold brewed coffee: Coffee brewed with cold water, providing a smooth and less acidic taste.

Almond milk: A dairy-free milk alternative made from almonds, offering a creamy texture and nutty flavor.

Maple syrup: A natural sweetener derived from the sap of maple trees, adding a rich, caramel-like sweetness.

Vanilla extract: A flavoring derived from vanilla beans, enhancing the overall taste with a sweet, aromatic note.

Ice cubes: Frozen water used to chill and thicken the shake, giving it a refreshing, icy texture.

For an extra creamy texture, freeze your almond milk in ice cube trays ahead of time and use these almond milk cubes instead of regular ice cubes. This will give your vegan coffee shake a richer, more indulgent consistency without watering down the flavor.

• cold brewed coffee - Substitute with chicory coffee: Chicory coffee provides a similar robust flavor without the caffeine, making it a great alternative for those avoiding caffeine.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and mild flavor that complements the coffee, and it is also nut-free for those with allergies.

• maple syrup - Substitute with agave nectar: Agave nectar is a natural sweetener with a similar consistency to maple syrup and is slightly less intense in flavor, making it a good alternative.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can add a unique twist to the shake.

• ice cubes - Substitute with frozen banana slices: Frozen banana slices can add creaminess and natural sweetness to the shake, reducing the need for additional sweeteners.

• To keep your vegan coffee shake fresh, pour any leftovers into an airtight container. Store it in the refrigerator for up to 2 days. Before serving, give it a good shake or stir to recombine the ingredients.

• If you want to enjoy your coffee shake later, freezing is a great option. Pour the shake into an ice cube tray and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag or container. This method prevents the shake from becoming a solid block, making it easier to blend later.

• When you're ready to enjoy your frozen coffee shake, simply pop the frozen cubes into a blender. Add a splash of almond milk or cold brewed coffee to help with blending. Blend until smooth and creamy.

• For an extra treat, consider adding a frozen banana or a handful of frozen berries to the blender when reconstituting your shake. This will add a delightful twist to the flavor and texture.

• If you prefer a thicker shake, you can freeze the almond milk in an ice cube tray as well. Use these frozen cubes in place of regular ice cubes when blending your shake. This will give you a rich, creamy texture without diluting the flavor.

• To prevent freezer burn, make sure your containers or bags are sealed tightly. Label them with the date so you can keep track of how long they've been stored. Enjoy your vegan coffee shake within one month for the best taste and quality.

• Pour the vegan coffee shake into a microwave-safe mug or container.
• Heat in the microwave on medium power for 30 seconds. Stir well.
• If needed, continue heating in 15-second intervals, stirring in between, until it reaches your desired temperature.
• Alternatively, pour the shake into a small saucepan.
• Warm over low heat on the stove, stirring constantly to prevent separation.
• For a frothy texture, use a handheld milk frother or whisk vigorously after reheating.
• If the shake thickens too much, add a splash of almond milk or cold brewed coffee to thin it out.
• Serve immediately and enjoy your reheated vegan coffee shake.

• Blender: Used to combine and blend all the ingredients until smooth.

• Measuring cups: Used to measure the cold brewed coffee and almond milk accurately.

• Measuring spoons: Used to measure the maple syrup and vanilla extract precisely.

• Ice cube tray: Used to freeze water into ice cubes.

• Glasses: Used to pour and serve the vegan coffee shake immediately.

Prepare ingredients in advance: Measure out the cold brewed coffee, almond milk, and other ingredients the night before to save time in the morning.

Use pre-made cold brew: Opt for store-bought cold brewed coffee to skip the brewing process.

Batch blend: Double or triple the recipe and store extra servings in the fridge for a quick grab-and-go option.

Quick clean-up: Rinse the blender immediately after use to prevent residue from sticking, making it easier to clean.

Pre-chill glasses: Keep your serving glasses in the freezer for a few minutes to ensure your shake stays cold longer.