Vegan Jamocha Shake Maple Sweetened Food

VEGAN JAMOCHA SHAKE (MAPLE-SWEETENED!)

Steps:

• 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.

MOCHA / JAMOCHA SHAKE

Steps:

• Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
• Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy.
• Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
• Pour drink into two 16 ounce glasses.