Iced Chocolate Almond Milk Shaken Espresso Recipe

This is a straightforward homemade version of Iced Chocolate Almond Milk Shaken Espresso — it’s frothy, chocolatey, and hits just the right iced‑coffee vibe without leaving your kitchen. Great when you wanna skip the café line, and it takes like five minutes flat.

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Quick Summary

• Prep time: 5 mins
• Cook time: 0 mins
• Flavor: rich, chocolatey, refreshing
• Great for: quick pick‑me‑ups, hot days, coffee breaks

Why I Like This Recipe

Honestly, some days I just need that chocolate espresso kick but don’t want to grab a drink out. This shakes together strong coffee, almond milk, and chocolate syrup into a creamy, frothy treat—and it’s done faster than I can mess up the first espresso shot.

Ingredients

• 2 shots (about 2 fl oz / 60 ml) espresso or strong brewed coffee
• 2–3 tbsp chocolate syrup (homemade or storebought)
• ¼–½ cup almond milk (enough to top the glass)
• Ice
• Recommended: handheld milk frother for extra froth

How To Make Iced Chocolate Almond Milk Shaken Espresso

1. Shake coffee & syrup: Add a couple handfuls of ice to a jar or shaker, spoon in chocolate syrup, pour espresso (or strong coffee), pop the lid on, and shake vigorously until it’s frothy and the syrup’s dissolved.
2. Pour & finish: Carefully strain into a glass. Add extra ice if you want more chill, then top with almond milk—froth it first if you’ve got a frother for cafe-level texture.
3. Optional garnish: Dust with cocoa powder or a few chocolate shavings for that extra touch.

Tips for Success

• Shake it for at least 15 seconds—frothed espresso = better sip.
• Adjust syrup to sweetness preference—start with less if you’re watching sugar.
• Froth the almond milk separately if you want a latte-style finish.
• Use cold brew in place of espresso if that’s your thing.

Storage and Reheating

This one’s best fresh. The foam disappears fast, so don’t make it too early. If you’ve got extras, just keep chilled, stir well, and drink within a couple hours.

Frequently Asked Questions

• Can I use regular milk?
  Yep, whole or 2% works fine—but almond keeps it vegan and lighter.
• No espresso?
  Use very strong brewed coffee—cold brew’s ok too, just tastes a bit smoother.
• How sweet is it?
  Depends on syrup—2 tbsp’s bittersweet, 3 is dessert-level.
• Can I double it?
  Totally—just use a bigger jar. Shake until your arm aches a little.
• Can I skip frothing?
  Yep, it’ll still taste good. Frother just adds barista vibes.

Common Mistakes and How to Dodge Them

• Undershaking – not long enough = flat texture. Keep shaking.
• Too much ice – dilutes the flavor. Use just enough to chill.
• Syrup clumps – pour syrup in last or mix before shaking.
• Warm almond milk – it’ll melt the foam. Chill it first.
• Skipping garnish – a dust of cocoa makes it look nicer, even if you’re home alone.

Nutrition Facts (Per Serving)

• Calories: 127 kcal
• Carbs: 26 g
• Protein: 1 g
• Fat: 2 g
• Saturated Fat: 0.2 g
• Sodium: 166 mg
• Potassium: 92 mg
• Fiber: 1 g
• Sugar: 20 g