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Drink recipe · from the recipe book

Chocolate Chip Espresso Oat Milk Shake

A creamy, frosty shake of homemade oat milk, bold espresso and deep cocoa, with crunchy flecks of chocolate chips in every sip.

Chocolate Chip Espresso Oat Milk Shake

Ingredients

  • ½ cup40 gOld-fashioned rolled oats
  • 1½ cups360 gWatercold
  • 2 shots60 gEspressobrewed and chilled
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1½ scoops30 gWhey protein powderchocolate or unflavored
  • 2 tbsp12 gUnsweetened cocoa powder
  • 2¼ tsp15 gMaple syrup
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 2 tbsp20 gSemisweet chocolate chipsdivided

Steps

  1. The night before, stir the oats into the cold water in a jar, cover and soak in the fridge for at least 8 hours.
  2. Brew the espresso, let it cool, then chill it in the fridge until cold.
  3. Pour the soaked oats and their soaking water into the blender and blend on high for about 1 minute until smooth; this is your oat milk, made right in the blender jar.
  4. Add the chilled espresso and the greek yogurt to the oat milk.
  5. Add the whey protein powder and the unsweetened cocoa powder to the blender.
  6. Add the maple syrup, vanilla and salt, then blend for 30 to 45 seconds until thick, creamy and no dry powder remains.
  7. Add half of the chocolate chips and pulse 3 or 4 times, just enough to break them into small flecks.
  8. Pour the shake into 2 glasses over ice and sprinkle the remaining half of the chocolate chips on top. Serve cold right away.

Check labels: Gluten-free when you buy old-fashioned rolled oats and whey protein powder labeled gluten-free.

Contains: Milk. Some brands contain gluten, soy.

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

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