Do you like coffee shakes but don’t know how to make it? Don’t worry we have listed 7 recipes of Coffee Shakes That Taste Like Heaven. Try them at your home and let us know how it went.
Our Recipes on 7 Coffee Shakes That Taste Like Heaven:
1. Mocha Protein Shake
protein drink to share with you guys and I’m super excited about it because it involves coffee and I loooooove coffee. Introducing the latest greatest workout fuel I’ve been whipping up- it’s the Chocolate Mocha Protein Shake. This Chocolate Mocha Protein Shake is very reminiscent of Starbucks Mocha Frappuccino and an absolute dream for all of you fellow coffee lovers. It will surely perk you up with healthy carbs, plenty of protein and just enough caffeine to elevate your workout and fuel your morning.
A combination of two a.m. obsessions—coffee and smoothies—into one drink? You guys are going to want a Chocolate Mocha Protein Shake every morning.
- 1 scoop chocolate protein powder My favorite is vegan chocolate Shakeology
- 1/2 cup chilled coffee*
- 1/2 cup unsweetened vanilla almond milk any milk will work
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 packet stevia sweetener optional
- 1 cup ice
- Blend all ingredients. Add more ice as desired. I like to blend well with about 1/2 cup of ice and then slowly blend with another 1/2 cup ice. This makes for a slushier shake. Enjoy!
*For a stronger coffee flavor, use 1 cup chilled coffee and omit the milk. I also like subbing cold-brew concentrate on the coffee. It has a smoother flavor. You can make your own or buy it at most grocery stores. Trader Joe’s has a great option.
**For a creamier smoothie with a little more staying power, add a half to a whole ripe frozen banana.
2. Coffee Banana Shake Recipe
When the weather’s warm, a cold blender drink makes the perfect breakfast. This quick smoothie brings it all together with sweet banana, nutty hazelnuts, and a jolt of chilled coffee. I’ve been making this type of coffee shake for almost a decade and I can personally say this very good and recommend it after an intense post-workout drink. It’s rich in protein, potassium, and much more.
Note: When your bananas are starting to get too ripe, peel them and stash them in the freezer for this drink, and they won’t have to go to waste. The coffee can also be prepared in advance and held in the refrigerator overnight, or brewed directly onto ice.
- 1/2 cup brewed coffee, chilled
- 1/4 cup hazelnuts, soaked in water (at room temperature) overnight, drained
- 1/4 cup milk, nut milk, or soy milk
- 1 frozen peeled banana
- 1 tablespoon agave nectar
- 5 ice cubes
- Toasted coconut flakes, for serving (optional)
3. Vanilla Latte Shake
Making your own Caramel Vanilla Latte at home is easy — even if you don’t have a fancy espresso machine or steamer. I’ll even show you my tip for getting great foam.
As someone who loves her coffee, I’m always noticing great coffee drink recipes on blogs and Pinterest. While I’ve made some frozen coffee drinks at home in the blender, the one thing I’ve been hesitant to make at home is hot coffee drinks.
First, I don’t have a fancy espresso machine or something that will steam milk. I know some of the recipes I’m seeing probably don’t require those, but I’ve always figured it must be hard to make my own lattes at home if I didn’t have one. So, I just don’t attempt it. I stick with my basic brewed coffee with French Vanilla cream. It’s my thing, BUT I still crave those fancy-schmancy lattes as the weather has gotten much cooler here in Vegas. So, my solution — stop at the local coffee shops occasionally to get one of their holiday coffee drinks.
I do have great restraint and don’t stop daily. And while that’s all great and stuff, I’ve been doing the math and even if I only get ONE latte per week from a coffee shop, I’m spending about $20 per month just on FOUR DRINKS. That’s kinda crazy.
So, I decided to see if I could make my very own fancy latte drink at home. And guess what? I DID. And it turned out delicious, without an expensive machine. If I can do it, you can do it too and I’m going to show you how.
To make your own Caramel Vanilla Latte, you will need hot brewed coffee (double-strength), Coffee-Mate French Vanilla Liquid Coffee Creamer, caramel sauce (make homemade or buy a jar) and milk (I used 2%). Optionally, you can also use whipped cream (homemade or not). My “secret ingredient” for making my own Caramel Vanilla Latte is an OXO Egg Beater. I love this thing and making frothy milk was SO easy with it. If you don’t have an egg beater, you can use a whisk.
Read more: 7 Ways Coffee can Increase Weight Loss
- In a large coffee cup (I used one that is 14 oz), you add 2 tablespoons of the caramel sauce, 3 tablespoons of Coffee-Mate French Vanilla Liquid Coffee Creamer, and 2/3 cup hot coffee. You stir this until the caramel is dissolved. In a small pan, heat 1 cup of milk over medium heat, beating constantly with an egg beater (or whisking constantly) to create foam.
- Once the milk is hot, remove from heat and pour the milk slowly into your coffee cup, while using a large spoon to hold back the foam while you are pouring. Add the foam to the top.
- Drizzle the top of your foam with additional caramel, if you wish.
- If the foam isn’t your thing, you don’t have to add it (or even create it). This one below is minus the foam, but with whipped cream and a caramel drizzle.
- 1 cup granulated sugar
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 2 cups semi-sweet chocolate chips (12 oz bag)
- 2 tablespoons of vanilla extract
- 2 cups of coffee
4. Flax Seed Coffee Shake
This lightly sweetened morning sipper contains only six grams added sugars—far less than what you’ll typically find at a smoothie shop. Tangy Greek yogurt provides a hefty amount of protein in this breakfast beverage, while flaxseeds offer up healthy fats and fiber. We call for cold-brew concentrate for a jolt of deep, rich coffee flavor; look for shelf-stable options on the coffee aisle or refrigerated versions near the creamer or with the fresh juices.
- 1 cup ice cubes
- 2/3 cup plain 2% reduced-fat Greek yogurt
- ¼ cup cold-brew coffee concentrate
- 1 ½ tablespoon ground flaxseed
- 1 tablespoon unsweetened cocoa
- 1 ½ teaspoons maple syrup or honey
- ½ teaspoon vanilla extract
How to Make It
Place ice cubes, yogurt, coffee concentrate, ground flaxseed, cocoa, maple syrup or honey, and vanilla in a blender; process until smooth.
Why you should make it?
When you add a tablespoon of flaxseed to coffee, you’ll get between two and three grams of unsaturated fat, depending on whether you use whole or ground flaxseed. In particular, flaxseed contains alpha-linolenic acid, which is a type of unsaturated omega-3 fatty acid. Adding these types of fat to your diet can help you lower your cholesterol level and reduce your risk of heart disease. One tablespoon of ground flaxseed contains 1.6 grams of omega-3 fatty acids, which, according to MayoClinic.com, is all you need for the entire day.
With just over one gram of protein per tablespoon, ground flaxseed is a good source of protein. Ground flaxseed is also a good source of dietary fiber, supplying about 2 grams per tablespoon. A study published in the “Health Studies Journal” notes that the fiber in flaxseed can help control weight by satisfying your hunger and reducing your appetite.
One tablespoon of ground flax seed supplies small amounts of potassium for a healthy heart and well-functioning muscles, as well as iron and zinc to boost your immunity. You also get trace amounts of thiamin, riboflavin, and niacin, B vitamins that help your body turn food into energy. A tablespoon of flaxseed contains a tiny dose of folate, a B vitamin that helps reduce the risk of birth defects.
While you can eat whole flaxseeds, they don’t digest as well as ground flaxseed. If you don’t digest the tiny seeds, you won’t reap the nutritional and health benefits they offer. Most supermarkets and health food stores sell ground flaxseed, but if you buy them whole, grind them in a coffee grinder before adding to your coffee shake. Add the flaxseed before you blend you the coffee shake so it is well-incorporated into the entire drink. Start with a teaspoon or so until you get used to the new texture and subtle flavor, and work your way up to a tablespoon.
5. Caramel Macchiato
Caramel Macchiato – An EASY, at-home recipe for the beloved coffee shop drink!! It tastes AMAZING and your wallet will thank you! No espresso maker or milk frother required!!
If there’s one drink that I’m prone to order when I go to a coffee shop, it’s a caramel macchiato. I have a passion for all things caramel. This easy, at-home recipe tastes amazing, you’ll save yourself a trip to the coffee shop, and your wallet will thank you, too. It’s perfect for chilly weather, holiday brunches, or as ‘dessert’ after a holiday meal and celebration you’re hosting. It’s rich, creamy, decadent, and wonderfully caramely.
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon light-colored corn syrup (can be omitted but helps reduce crystallization)
- 1/2 cup Horizon Heavy Whipping Cream
- 1 to 2 teaspoons vanilla extract, optional
- 1/2 teaspoon salt, optional and to taste for ‘salted caramel’ sauce
- Caramel Sauce – Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You’re working with boiling sugar and your full attention on the recipe is necessary.
- To a medium/large high-sided saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
- Allow the mixture to boil for 5 to 9 minutes, or as necessary, for it to turn caramel-colored, at which point it could be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn or you’ll have to start over. Throughout the boiling time, you can swirl the pan gently or whisk the mixture every minute or so, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce. Tip – If you’re unsure and you’re going to err on under or overcooking the caramel, undercook it. Overcooking results in caramel hard candy, not caramel sauce.
- As soon as the sauce has turned caramel-colored, reduce the heat to low.
- Very carefully and slowly, add the heavy cream. Stand back because the mixture will bubble up considerably.
- Optionally, and very carefully, add the vanilla and optional salt, to taste. Stand back because the mixture will bubble up again.
- Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
- Transfer sauce to a glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into the glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. The sauce will keep airtight at room temp for at least 1 month; set extra sauce aside. If sauce sets up overly firm or your kitchen is cold, zap it in the micro for 10 seconds to loosen it.
- Optionally, drizzle about 1 to 2 tablespoons of caramel sauce over the interior surface of a coffee mug. Skip this step if you don’t prefer a lot of caramel. Set mug aside.
- Coffee – Prepare the espresso or coffee and pour into the mug. Note – I find the drink is sweet enough with just the caramel and the whipped topping but if you think you want additional sweetener/sugar, add it now and stir to combine; set mug aside.
- If you have a milk frother, use it here. If not, add the milk to a glass measuring cup or other microwave-safe container and heat for about 1 minute on high power, or until milk is very warm but not boiling; alternatively, this can be done on the stovetop. Whisk the milk for about 15 seconds to froth it up a bit.
- Add the warmed milk to the mug to taste, top with CocoWhip, drizzle with caramel sauce to taste, and serve immediately. The drink is best warm and fresh.
6. Yogurt Coffee Shake
We eat a serious amount of yogurt in this house. Being mostly vegetarian, it’s a big source of protein for us. Between the four of us eating almost a serving each per day, it adds up. It comes to probably 20+ containers of yogurt a week. I always joke about the “wall of yogurt”traveling down the conveyor belt at the grocery store. The number of plastic containers going in the recycling was starting to unnerve me, as well as the cost (Brown Cow is not the cheapest brand but I love it).
Well, inspired by my fabulous sister-in-law, I decided to start making my own yogurt, which I’ve been doing for a couple of weeks now. I’ve been tinkering with the recipes to get it to a consistency that we like, but I think I’ve finally figured it out.
I started out making plain and strawberry, but now I’m hooked on making coffee yogurt. So, for your reading enjoyment here’s how I go about it.
First of all, you don’t really need a yogurt maker, but keeping a steady temperature for 6 – 8 hours is difficult, to say the least, and I’m too lazy to watch my yogurt grow all day. After doing some research I decided to go with the Euro Cuisine yogurt maker. It comes with individual glass (reusable!) jars that double as serving containers so you don’t need to dig it out of a quart size container. Plus you can mix up different flavors if you want in one batch. I highly recommend it.
- 1 cup (240 g) plain whole-milk yogurt
- 3/4 cup (150 g) sugar
- Pinch of salt
- 3/4 cup (180 ml) heavy cream
- 1 cup (250 ml) brewed espresso, cooled to room temperature
- 1/4 teaspoon finely ground dark roast coffee
- Whisk together the yogurt, sugar, salt, cream, espresso, and ground coffee.
- Chill for 2 hours.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Strawberry Coffee Shake
A few of my readers have been asking for coffee smoothie recipes. I really don’t have a lot of coffee recipes on my site, so I thought I would create some that blend my favorite fruits with everyone’s favorite “bean”.
Since I quit milk a while ago, I used decaf coffee for this recipe. It’s up to you if you want to add caffeinated coffee to your smoothie.
I didn’t use a lot of coffee so it’s not an overpowering flavor, which both my husband and I liked. If you want more of a coffee flavor, you can add one teaspoon of instant coffee instead of 1/2 teaspoon.
I used instant coffee because it packs the most flavor and completely dissolves when blended. Using coffee as the liquid makes this smoothie too thin, and I feel the coconut milk is an important element in the overall texture and flavor of this particular recipe.
As you drink this smoothie, you’ll first notice the strawberry and vanilla flavor, followed by a pleasant coffee taste.
Strawberry-Coffee Smoothie Recipe
- 5 large strawberries
- 1/2 teaspoon instant coffee grounds (or more, to taste)
- 1 banana, peeled
- 1 tablespoon chia seeds, soaked for 5 minutes
- 1 scoop protein powder. (I use NutriBiotic Vegan Protein Powder.)
- Vanilla from 1 vanilla bean or use 1/2 teaspoon vanilla extract (or you can skip the vanilla and use vanilla-flavored protein powder)
- 1 cup unsweetened coconut milk
- Any coffee brand you prefer (Foggers is my fav!)
Start by adding the liquid to your blender (see my blender recommendations), followed by the rest of the ingredients. Blend on high for 30 seconds or until the smoothie is creamy.
Calcium: 12% RDA (Recommended Daily Allowance)
Vitamin A: 22% RDA
Vitamin C: 84% RDA
This smoothie is also a rich source of vitamin B6, copper, magnesium, manganese, phosphorus, potassium and zinc.
Serving Size: One.