Coffee Shake: Walnut Cinnamon Mocha
vegan, serves 1-2
5 “coffee” ice cubes
5 non-dairy milk cubes (almond milk used) (about 1 cup loose cubes)
2 water ice cubes (or for stronger coffee flavour, 3 more coffee cubes)
1 large frozen banana
1/2 cup non dairy milk (add more as needed to blend)
1/4 tsp cinnamon
2 tbsp raw walnuts, chopped (about 1 small handful)
1 tsp cacao powder
Options:
* Add any “coffee syrup” flavour can be added (hazelnut, vanilla, pumpkin spice)
* vanilla bean instead of cacao
* For a richer “milkshake” substitute coconut milk in place of the added non-dairy milk for ice cubes
* Add 1 Tbsp pumpkin and 1/8 tsp pumpkin pie spice for a pumpkin spice latte shake
Directions:
1. To make your coffee cubes, you can either freeze strongly brewed coffee in ice cube trays. Or use espresso. If using espresso, I would water down each shot of espresso with one shot of water. These will be your coffee cubes in your shake.
2. Blend the ice cubes and all other ingredients in a blender until thick, creamy and frosty. Serve immediately.
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