Dark Chocolate Mint Shake

  • Author: Ana
  • Yield: 2 1x


  • 1 cup ice
  • 2 cups Silk Dark Chocolate Almond Milk
  • 1 handful mint (~.6 oz)
  • 1/2 cup coconut whipped cream (see notes below), divided in half
  • 2 tbsps chocolate syrup (see notes below) + 1 tbsp chocolate syrup as garnish
  • Cocoa Powder for garnish (optional)


  1. In a blender, crush ice and mint.
  2. Add Silk Dark Chocolate Almond milk and 2 Tbsps of chocolate syrup.
  3. Blend until smooth.
  4. Fold in 1/4 cup of coconut whipped cream.
  5. To serve, drizzle 1tbsp of chocolate syrup down the sides of each glass. Fill with shake, garnish with more coconut cream, fresh mint, and a light dusting of cocoa powder if desired.


Chocolate Syrup

To make vegan chocolate syrup, bring 1 cup water & 1 cup sugar to a boil until sugar is dissolved. Stir in 2 tbsps cocoa powder and mix until smooth. Remove from heat and allow to cool. Store in a jar or squeeze bottle in the refrigerator until ready to use.


Coconut Whipped Cream

To make a vegan whipped cream using Coconut Milk, beat one can of cold full fat coconut milk or coconut cream with 1/4 cup confectioner’s sugar. This won’t work if the coconut milk or cream isn’t cold. Beat until soft peaks form.

Keywords: mint chocolate shake, vegan