Vegan Jamocha Shake (Maple-Sweetened!)

Anyone else love Arby’s Jamocha shake growing up? What’s not to love? Vanilla ice cream infused with coffee and chocolate. So rich and satisfying! Our inspired, vegan version is unbelievably close to the real thing, yet it’s on the healthier side as it’s naturally sweetened and dairy-free!

An incredibly creamy and decadent coconut base is infused with cold brew coffee and cacao powder for the ultimate dreamy shake! Plus, just 7 ingredients required. Let us show you how it’s done! 

Coffee, cacao powder, salt, maple syrup, almond butter, coconut milk, and water

What is Jamocha?

Java + mocha = Jamocha! Java is another way of saying coffee and a mocha involves coffee + chocolate.

So what’s a Jamocha shake, then? A coffee, coffee chocolate shake? Sounds about right! This bold, zippy, chocolaty shake is not to be missed, friends!

How to Make a Jamocha Shake

This dairy-free, naturally sweetened take on Arby’s Jamocha shake relies on a creamy coconut milk base sweetened with maple syrup. It’s blended then frozen into ice cubes, but it magically (thanks to the vanilla extract) doesn’t freeze all the way. So it basically forms a super-easy-to-make vanilla ice cream base. Hubba hubba!

Coconut milk, maple syrup, and vanilla in an ice cube tray

For the cold brew coffee, we poured cold water over ground coffee beans, let it brew overnight, and strained the next day. Easy peasy. But you can totally use store-bought cold brew to make it even easier. Sometimes when you need a Jamocha shake, you just need it now.

Pouring water over ground coffee to make cold brew

When it’s time to make the shake, all that’s required is blending up the coconut milk “ice cream” cubes and cold brew coffee with cacao or cocoa powder for a chocolaty element, almond butter for creaminess and a nutrient boost, and a pinch of salt for flavor.

Pouring coffee over coconut milk ice cubes in a blender

The result is an incredibly delicious, 7-ingredient Jamocha shake made with recognizable, plant-based ingredients!

Blender filled with our chocolate- and coffee-infused jamocha shake

We hope you LOVE this Jamocha shake! It’s:

Rich
Creamy
Chocolaty
Coffee-infused
Lightly sweetened
& Incredibly delicious!

It’s the perfect refreshing treat for summer or whenever the chocolate + coffee or milkshake craving strikes! Top it with coconut whipped cream and cacao nibs for extra decadence and crunch.

More Recipes For Chocolate + Coffee Lovers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overflowing glass of our healthier jamocha shake recipe topped with coconut whipped cream

Prep Time 6 hours 10 minutes

Total Time 6 hours 10 minutes

Servings 4 (Cups)

Course Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 Week

Does it keep? Best when fresh

COLD BREW

  • 1 cup freshly ground coffee (decaf as needed)
  • 2 cups water

COCONUT MILK ICE CUBES

  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 Tbsp vanilla extract
  • 1/4 cup maple syrup

JAMOCHA SHAKE

  • 14-16 standard-size coconut milk ice cubes (1 standard size ice cube is ~2 Tbsp)
  • 1 cup prepared cold brew coffee
  • 1/4 cup cacao or cocoa powder
  • 2 Tbsp almond butter
  • 1 pinch sea salt
  • DAY BEFORE: At least 6 hours before you wish to enjoy the shake, prepare the cold brew and coconut milk ice cubes.

  • COLD BREW: Grind 1 cup (~80 g) of coffee beans into a semi-coarse texture (about the texture of sea salt) and place coffee grounds into a large container (such as a mason jar). Pour 2 cups (240 ml) of cold water over the coffee grounds. Cover and let brew in the refrigerator overnight (or at least 6-8 hours).

  • ICE CUBES: For the ice cubes, place the coconut milk, vanilla, and maple syrup into a high-speed blender and blend until smooth — about 20 seconds. Transfer your mixture to an ice cube tray; it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.
  • FREEZE GLASSES: Optionally, place 2-4 empty serving glasses in the freezer so they are chilled and ready for serving your shake.

  • DAY OF: Strain coffee through a coffee filter or very fine sieve (we prefer using a Chemex coffee brewer and paper cone filter). You can also use a nut milk bag or doubled up cheesecloth with a strainer. Set aside.
  • SHAKE: To a high-speed blender, add all of the coconut milk ice cubes, 1 cup (240 ml) strained cold brew, cacao or cocoa powder, almond butter, and salt. Blend on high until all of the ice cubes have completely broken down and you have a smooth consistency. If the mixture is struggling to blend, use the blender’s tamper to press it down, or add more cold brew 1 tablespoon (15 ml) at a time until it blends more easily.

  • Serve immediately in (chilled) glasses (if desired). Option to garnish with coconut whipped cream and cacao nibs. To freeze, transfer to an ice cube tray and blend again when ready to serve, adding more cold brew coffee or coconut milk as needed. Or, freeze in a glass and then let thaw in the refrigerator overnight before serving.

*Prep time includes time for freezing coconut milk ice cubes and brewing coffee.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 cup Calories: 289 Carbohydrates: 20.6 g Protein: 3.9 g Fat: 21.8 g Saturated Fat: 16.3 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 48 mg Potassium: 330 mg Fiber: 2.8 g Sugar: 14 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 55.7 mg Iron: 1.6 mg




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