Vegan Coffee Shake Recipe

Almond milk: A plant-based milk alternative made from almonds, providing a creamy texture and subtle nutty flavor.

Instant coffee: A convenient form of coffee that dissolves quickly in liquids, adding a rich coffee flavor to the shake.

Maple syrup: A natural sweetener derived from the sap of maple trees, offering a unique and rich sweetness.

Ice cubes: Used to chill and thicken the shake, creating a refreshing and frosty texture.

For an extra creamy texture, consider freezing the almond milk into ice cubes before blending. This will give your vegan coffee shake a thicker consistency without diluting the flavor.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in shakes.

• almond milk - Substitute with soy milk: Soy milk is rich in protein and has a slightly thicker consistency, making it a good alternative.

• instant coffee - Substitute with brewed coffee: Brewed coffee can provide a more robust and authentic coffee flavor.

• instant coffee - Substitute with coffee extract: Coffee extract is concentrated and can deliver a strong coffee flavor without the need for brewing.

• maple syrup - Substitute with agave syrup: Agave syrup is a natural sweetener with a mild flavor that blends well in shakes.

• maple syrup - Substitute with date syrup: Date syrup is a natural sweetener with a rich, caramel-like flavor that complements coffee.

• ice cubes - Substitute with frozen banana slices: Frozen banana slices add creaminess and natural sweetness to the shake.

• ice cubes - Substitute with frozen coconut milk cubes: Frozen coconut milk cubes can add a tropical flavor and creamy texture to the shake.

• To store your vegan coffee shake, pour any leftover shake into an airtight container. Make sure to leave a little space at the top to allow for expansion if freezing.
• Place the container in the refrigerator if you plan to consume it within 24 hours. This will keep the shake fresh and maintain its delicious coffee flavor.
• For longer storage, transfer the shake to the freezer. It can be stored for up to 1 month without losing its creamy texture and rich taste.
• When you're ready to enjoy your frozen shake, remove it from the freezer and let it thaw in the refrigerator for a few hours or overnight. This will help it regain its smooth consistency.
• If the shake separates after thawing, give it a quick blend or shake to mix everything back together. The almond milk and maple syrup will recombine beautifully.
• For an extra touch of freshness, consider adding a splash of almond milk or a few ice cubes before blending again. This will enhance the shake's creamy texture and chill factor.
• Remember, the key to maintaining the best flavor and texture is to store the shake in an airtight container and avoid repeated freezing and thawing. This will ensure your vegan coffee shake remains a delightful treat every time you indulge.

• Pour the vegan coffee shake into a microwave-safe container, leaving some space at the top to prevent overflow.
• Heat in the microwave on medium power for 30 seconds. Stir and check the temperature. If needed, continue heating in 15-second intervals until it reaches your desired warmth.
• Alternatively, pour the shake into a small saucepan and heat over low to medium heat on the stovetop. Stir continuously to ensure even heating and to prevent the shake from sticking to the pan.
• If you prefer a cold shake, simply let it sit at room temperature for a few minutes to take the chill off, or blend it again with a few fresh ice cubes to refresh its texture.

• Blender: To combine all the ingredients and blend them until smooth.

• Measuring cup: To measure the almond milk accurately.

• Tablespoon: To measure the instant coffee and maple syrup.

• Ice cube tray: To store and provide the ice cubes.

• Glasses: To pour the finished shake into for serving.

Pre-measure ingredients: Measure out almond milk, instant coffee, and maple syrup ahead of time to streamline the process.

Use coffee ice cubes: Freeze coffee into ice cubes so you can skip adding instant coffee separately.

Batch prep: Make a larger batch of the shake and store it in the fridge for up to 24 hours for quick servings.

Quick clean-up: Rinse the blender immediately after use to save time on cleaning later.