Make your favourite Starbucks Iced Chocolate Almondmilk Shaken Espresso at home. It's easy to make, frothy, rich, perfectly chilled, satisfyingly sweet, and proper coffee shop-level delicious!
Following hot on the heels of my Iced Brown Sugar Oatmilk Shaken Espresso is a new Starbucks copycat recipe. The Iced Chocolate Almondmilk Shaken Espresso!
My iced espresso drinks game is strong right now and I took my research for this one very seriously, ordering the real thing from Starbucks multiple times so I could compare. In fact, this naturally vegan beverage has been my constant companion this summer.
To make my Starbucks Iced Chocolate Almondmilk Shaken Espresso recipe you will need almond milk, coffee, chocolate syrup, and ice.
No fancy equipment or cocktail shaker is required for this iced shaken espresso. A large mason jar or old jam jar will do!
- Coffee - This drink will be at its best when made with fresh espresso from an espresso machine, but you can also make it with any strong or espresso-like coffee, (instant, drip, pressed or even cold brew). You will need 2 shots of espresso, or 2 fl oz/ 60ml if using a different style of coffee. Don't worry about using Starbucks blonde espresso. I mean you can if you want to, but any coffee beans will do!
- Chocolate syrup - I use my homemade vegan chocolate syrup which takes under 5 minutes to make, only needs 4 ingredients (sugar or artificial sweetener, cocoa powder, vanilla, salt and water), and keeps for months in the fridge, but you can use store-bought syrup if you prefer.
- Almond milk - Yep, it's naturally dairy-free. Check out my easy almond milk recipe.
- Ice - Regular ice cubes, or put some in a freezer bag and bash them with a rolling pin to make fancy crushed ice ;O)
How To Make Iced Chocolate Almondmilk Shaken Espresso
This delicious iced coffee drink is really easy to make, even for someone like me with absolutely no barista experience! There's not even any straining. See my video if you prefer a visual:
- Fill a jar with ice. Add some chocolate syrup then 2 espresso shots (or other hot brewed coffee). Pop the lid on and give it a real good shake to dissolve the chocolate syrup and make the mixture really frothy. Use more or less chocolate syrup to adjust the sweetness and strength of the chocolate flavor.
- Pour into your glass and add a little extra ice if necessary.
- Top up with almond milk.
- Sip-sip away!
Want a shortcut? Use store bought chocolate almond milk instead of chocolate syrup and almond milk!
You can customize the sweetness by adding more or less chocolate syrup. For me 2 tablespoons of syrup is just right. If you don't care for sweet drinks I'd recommend starting with just 1 tablespoon.
It's got coffee and dark chocolate vibes going on so kind of tastes like a mocha, and it's sweet but not too sweet.
Shaking the espresso and syrup together with ice creates a smoother coffee taste due to the quick cooling, dilution from the ice, and the aeration. It also makes lots of amazing froth! I've tried it both ways, shaken and not, and you can definitely taste the difference. It's well worth the extra step.
Thirsty for more?
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Iced Chocolate Almondmilk Shaken EspressoAuthor:
- To a jar add a couple handfuls of ice.
- Spoon in the chocolate syrup, then pour in the brewed espresso. Pop the lid on and shake really well to dissolve the chocolate syrup and make the contents of the jar super frothy.
- Pour the entire contents of the jar carefully into your glass. If you need some more ice to fill the glass add it now.
- Top the glass up with almond milk. If you have a hand held milk frother, froth your almond milk before pouring it in. It makes your iced coffee feel like even more of a treat!
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.