I really wanted to create a Christmas themed milkshake this year because a) milkshakes are delicious and b) I just wanted an easy, festive dessert (#lazygirllife). So I went to the milkshake connoisseur herself, my friend Lindsay. Lin loves milkshakes like Santa loves cookies, so I knew she’d be the one to ask when I wasn’t sure exactly what flavour to make. The conversation quite literally went like this… Me: “If you were to have the Christmas milkshake of your dreams, what would be in it?” Lin: “Peppermint mocha milkshake with shortbread crumble on top.” Done.
I instantly started dreaming up pretty garnishes and different ways to bring this dream into reality. Now, if you don’t know, I’m currently a Nutrition student and therefore future Holistic Nutritionist, so it is of great interest to me to make the holidays as healthy and wholesome as possible. So I initially thought I would try to make this milkshake with frozen banana and coconut milk instead of ice cream. It was terrible. Banana “nice cream” is one of my favourite healthy indulgences but oh man it was not good as the base for a peppermint mocha milkshake. So I gave up on that idea pretty quick and decided I should stick to actual ice cream.
So in short, yes this recipe has lots of sugar but part of having a healthy relationship with food is letting yourself indulge sometimes. This is one of those times (if you want it to be).
A few notes, the recipe will likely be pretty significantly impacted by the following things: The ice cream you choose and the strength of your coffee. I used So Delicious Vanilla Bean ice cream. They’re in my top two favourite plant-based ice cream brands, next to Luna and Larry’s – if you’re curious. Any non-dairy vanilla ice cream will do, but this is what I used and it’s wonderful. Additionally, the strength of your coffee will obviously make a difference. I brew my coffee on the stronger side and use a medium roast. I would be careful not to use coffee that’s too weak. It may cause you to have to use more coffee to achieve the same flavour which could make the shake too watery. If you are so lucky to have access to espresso in your home (you boujie bitch, you), I would use a bit less than the recipe calls for unless you want a stronger coffee flavour.
The mint I use is mixed with oil rather than being a pure mint extract. I believe that may make it slightly weaker so err on the side of caution with the mint, you can always add more.
For the garnishes, I used other people’s recipes because I am certainly not the expert when it comes to baking – and particularly not when it comes to the delicate issue of vegan shortbread. The chocolate for the base of the chocolate peppermint rim is just one tablespoon coconut oil and a half cup vegan chocolate chips melted together. This comes from Veg News Chocolate-Dipped Almond Cranberry Shortbread Cookies. You could use that shortbread recipe (though it has almonds and cranberries) or you could use the one I used which is from Unconventional Baker and is vegan and gluten free! I have also made the Veg News shortbread recipe with my friends and we subbed in spelt flour for regular flour and it worked really well. The spelt flour admittedly did not work as well with the Unconventional Baker recipe so if you’re gluten free, maybe try a different gluten free flour and if you’re not then use whatever flour you like!
The candy canes I used for the chocolate candy cane rim are the Wholesome Organic Candy Canes (a recent miraculous Whole Foods discovery) which I crushed up in a zip lock bag and then the whip cream is Gay Lea Coconut Whipped Topping – SO good.
And that’s it!
My friends, this is so good. I hope you enjoy it. Lin, this one’s for you! And also conceived by you… so thanks for sharing your milkshake dream.
Lindsay’s Shake – Vegan Peppermint Mocha Milkshake with Shortbread Crumble
- 2 cup So Delicious Dairy Free Vanilla Ice Cream or any vegan vanilla ice cream
- 1/2 cup medium roast coffee ensure medium to strong brew
- 2 tsp cocoa
- 1/2 tsp peppermint I used Simply Organic peppermint flavour
- GayLea Coconut Whipped Topping or any other non-dairy whip cream
- 1/4 cup crushed vegan shortbread cookie see post for shortbread recipe suggestions
- 1/4 cup melted chocolate see post
- 1/4 cup crushed candy canes
- Prep your shortbread cookies first. While they are baking, start on the chocolate peppermint rim.
- Dip desired milkshake glass rim into melted chocolate, about a half inch deep.
- Evenly disperse crushed up candy canes on a plate and roll the glass in the candy canes, evenly coating the entirety of the rim.
- Let the glass sit upside down on the plate of crushed candy canes in the fridge for 10-15 minutes or until the chocolate hardens.
- While the glass is sitting, add all Shake ingredients to a blender and blend until evenly combined.
- When your shortbread cookies are finished and have cooled, crumble the desired amount. I used about 1/4 cup.
- Poor the milkshake into the rimmed glass, add desired amount of non-dairy whip cream, top with crumbled shortbread cookies.
- Serve with a paper or reusable straw. Enjoy!
As always, if you give this one a try be sure to tag @bythesoulblog on instagram or hashtag #EatByTheSoul