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Drink recipe · from the recipe book

Banana Pecan Caramel Shaken Espresso

Foamy blender-shaken espresso poured over a thick, nutty date-and-banana caramel soy cream for a creamy, toffee-like iced coffee.

Banana Pecan Caramel Shaken Espresso

Ingredients

  • 4 shots120 gEspressobrewed and cooled
  • 1 medium118 gBananasliced
  • 30 gMedjool dates, pittedpitted and chopped
  • 2 tbsp chopped15 gPecans
  • ¾ cup (180 ml)200 gSoy milk, originalcold
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso and let it cool for a few minutes.
  2. Add the banana, the dates, the pecans, the soy milk, the vanilla and the salt to a blender and blend on high until completely smooth to make the caramel soy cream.
  3. Fill two glasses with ice and pour half of the caramel soy cream into each glass.
  4. Rinse the blender, add the cooled espresso with a handful of ice and blend on high for 20 to 30 seconds until thick and foamy.
  5. Pour half of the foamy espresso over the caramel soy cream in each glass and serve right away.

Contains: Tree nuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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