Mint Chip Espresso Shake

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Prep Time 10

Total Time 10

Servings -2

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Ingredients

¾ cup non-dairy milk
2 shots of espresso (see notes for alternatives)
¼ cup mint leaves (do not pack)
1 frozen banana
1 tablespoon nut/seed butter of choice (I used almond)
¼ teaspoon vanilla extract
tiny pinch of sea salt
sweetener of choice, to taste
ice (optional)
1 teaspoon cacao nibs

Instructions

In an upright blender, combine the non-dairy milk, espresso, mint, banana, nut/seed butter, vanilla, sea salt, sweetener of choice, and ice (if using). Blend on high until smooth, about 30 seconds. Turn off the blender and add the cacao nibs. Blend the shake one more time until you have little cacao nib flecks, about 5 seconds. Enjoy the mint chip espresso shake immediately!

Equipment

Blender

Recipe 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.

Mint chip espresso shake is fresh, caffeinated, lightly sweet, and a more wholesome take on takeout blended coffee drinks. Naturally sweetened!

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