Creamy Espresso Milkshake Recipes

CREAMY COFFEE MILKSHAKE

Steps:

• For the protein cubes, sprinkle the gelatin over the cold coconut milk and stir until the gelatin has dissolved and a paste has formed. Leave to rest for a few minutes, then pour the hot espresso on top and stir.
• Add the coconut crystals (if using) and the salt, then pour the mixture into ice-cube trays. Freeze for 30 minutes to cool.
• This makes more than enough protein cubes so you have extra for other days.
• To make the milkshake, put all the ingredients into the blender and blend until combined. Serve.

CREAMY ESPRESSO MILKSHAKE

Steps:

• In a small saucepan, combine the sugar, espresso powder, cocoa powder, and 1/4 cup of water.
• Bring to a boil over low heat; set aside to cool to room temperature.
• Pour half of the espresso mixture into a blender. Add 2 cups of the milk, 4 of the ice cubes and 1/4 teaspoon of the vanilla.
• Blend until thick and foamy.
• Pour into 2 tall (16 oz) glasses.
• Repeat with the remaining espresso mixture, milk, ice and vanilla.