Our non-dairy milkshakes bring all the… best friends… to the yard. And they’re like, it’s better than yours! Damn right, it’s better than yours ’cause it’s topped with homemade mochi and a freaking waffle piece. It also does not discriminate towards our lactose intolerant best friends (hi Az). After you’re finished with your 2003 nostalgia (I feel old too), hop on the milkshake bandwagon with us because we’re headed to a dreamy destination.
Milkshakes have been taking the food scene by storm. I’m sure you’ve seen those outrageous more-toppings-than-milkshake mugs with several full sized donuts threaded onto the straw. That’s some kitchen sorcery right there. If we’re talking fancy pants milkshakes, I can only think of one local cafe that serves them. It’s one of those places I see plastered all over Instagram and I myself am tempted to pay a visit to see what the fuss is about, and snap a photo myself #guilty. But instead of risking a sugar coma, which indeed has happened despite my high tolerance for sweet things, I spent another afternoon in the kitchen with my best friends making our own epic vegan milkshakes.
I’ve always been intrigued by the milkshake offerings at the ice cream shops I frequent, but always gravitate back to my usual scoops. I dunno about you, but I prefer eating a pint of ice cream instead of drinking it because 1) it seems like I got more ice cream and 2) why spend the energy freezing ice cream just to blend it back into a liquid? And yes, there is likely an entire pint of ice cream in one restaurant-made milkshake. #sugarcomaalert. One summer Chew and I decided to hit up Whole Foods and eat an entire pint of Coconut Bliss each. We accomplished our “mission” but experienced a serious sugar coma afterwards. Which shows that ‘too much ice cream’ exists, even for ice cream enthusiasts like ourselves, and that it applies to healthy ice cream as well. But no worries, this homemade milkshake is thickened with frozen bananas!
Frozen bananas + coconut milk does sound a bit like a typical morning smoothie. So, to go from morning smoothie status to milkshake, you gotta add all da toppings!
✓ Fresh vegan waffle piece
✓ Homemade pillow-soft mochi
✓ Coconut whipped cream
✓ Matcha Pocky sticks (probably not vegan but such a fun addition!)
✓ Cute paper straw
If matcha isn’t up your alley, try our Neapolitan milkshake or cake batter cookie dough milkshake (aka our tribute to Taylor Swift). Cheers to an awesome summer!
- MOCHI
- ½ cup glutinous rice flour
- ½ tsp stevia powder or 1 tsp granulated cane sugar
- ½ tsp matcha powder
- ½ cup water
- Cornstarch, for dusting
- MILKSHAKE
- 3 large bananas, sliced and frozen
- 1 tbsp matcha powder
- 1 cup coconut milk (this is a great time to use up the liquid at the bottom of the can after you scoop out the coconut cream)
- ¼ pure vanilla extract
- TOPPINGS
- Matcha biscuit sticks, waffle pieces, coconut whipped cream, prepared mochi etc.
- Make the mochi by mixing all the mochi ingredients in a microwave-safe bowl until no lumps remain. Microwave on high for about 1 minute 20 seconds. Give the mochi dough a quick mix with a spatula to heat any remaining uncooked mochi. Dust your working surface and your hands generously with cornstarch, as the mixture is very sticky. Turn the mochi onto the dusted surface, flatten, and cut and/or roll into desired shapes. Store in an airtight container or covered tightly with plastic wrap until ready to use.
- For the milkshake, place all milkshake ingredients in a powerful blender and blend until very smooth. Divide evenly between 2 serving glasses, top with coconut whipped cream, prepared mochi, other fun toppings, and a straw. Enjoy immediately.
I made 1/3 batch of My California Roots’ vegan waffle recipe into mini waffles and they were delightfully crispy on the outside!
Leave a Reply