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Drink recipe · from the recipe book

Iced Chocolate Espresso Almond Milk Shake

A frosty, mocha-rich shake with deep cocoa, bold espresso and a silky, frothy body from almond milk and creamy tofu.

Iced Chocolate Espresso Almond Milk Shake

Ingredients

  • 1½ cups (350 ml)400 gAlmond milk, unsweetenedchilled
  • 2 shots60 gEspressocooled
  • 2 scoops40 gWhey protein powderchocolate or vanilla
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tbsp16 gSemisweet chocolate chipsdivided
  • 4 oz120 gFirm tofucut into chunks
  • 1 tbsp24 gMaple syrup
  • ¾ tsp3 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso ahead and let it cool; chill it in the fridge if you have time.
  2. Finely chop half of the chocolate chips for the garnish and set them aside; keep the remaining half whole for blending.
  3. Pour the almond milk and the cooled espresso into the blender.
  4. Add the tofu chunks to the blender.
  5. Add the whey protein powder and the unsweetened cocoa powder to the blender.
  6. Add the maple syrup, vanilla, salt and the whole half of the chocolate chips.
  7. Blend on high for about 60 seconds, until completely smooth and frothy, with a handful of ice if you like it extra cold.
  8. Pour into two glasses over ice and sprinkle the chopped half of the chocolate chips on top. Serve right away.

Check labels: Gluten-free when you buy whey protein powder labeled gluten-free.

Contains: Milk, Tree nuts, Soy. Some brands contain gluten.

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

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