How to Make Iced Chocolate Almond Milk Shaken Espresso

What you need

• espresso machine
• cocktail shaker (approximately 12 oz capacity is sufficient for the 16 oz drink)
• serving cup (16 oz for Grande size or 22 oz for Venti size)

Method

1. Pull your espresso shots using your machine — 2 shots for a 16 oz drink or 3 shots for a 22 oz drink.

   The creator uses dark roast beans for a stronger coffee character. Starbucks uses a blonde roast, which is closer to a medium roast.

2. Measure your chocolate malt powder into the cocktail shaker — 3 tablespoons for 16 oz or 4 tablespoons for 22 oz.

   Any sweetened chocolate malt powder works here. No additional sugar or sweetener is needed.

3. Pour the freshly pulled espresso shots directly into the shaker over the chocolate malt powder while the espresso is still warm.

   Expert tipAdding the warm espresso before the ice helps dissolve the malt powder fully so it does not clump during shaking.

4. Add ice to the shaker, seal it, and shake vigorously until the espresso and chocolate malt powder are fully combined and the mixture is well chilled.

5. Fill your serving cup with ice, then pour the shaken espresso mixture over the ice.

   Add extra ice to the cup as needed.

6. Top the drink with commercial almond milk to fill the cup.

7. Optionally dust a small amount of chocolate malt powder over the surface as a finishing garnish.

   The creator notes this adds visual appeal to the finished drink.

Why this works

Dissolving the malt powder in warm espresso before adding ice prevents clumping and ensures even distribution of chocolate flavor throughout the drink. Vigorous shaking then simultaneously aerates the mixture and rapidly drops its temperature, creating a lightly frothy texture similar to a classic shaken espresso. Because the malt powder contributes its own sweetness, no additional sugar is required, keeping the drink balanced. Pouring cold almond milk in last preserves its distinct nutty character as the dominant flavor layer beneath the espresso foam.

Where beginners go wrong

1. 1

   Chocolate malt powder clumps and does not dissolve

   Always pour the espresso into the shaker while it is still warm, before adding any ice. The heat is essential for dissolving the powder evenly.

2. 2

   Drink is too sweet

   The creator uses no added sugar — only the malt powder sweetens the drink. If the result is too sweet, reduce the amount of malt powder slightly or look for a less-sweetened variety.

3. 3

   Coffee flavor is hard to detect

   The almond milk is a prominent, assertive flavor in this drink. Using a dark roast espresso, as the creator does, gives the coffee a better chance of coming through against the milk and malt.

4. 4

   Drink warms up too quickly

   Use plenty of ice in both the shaker and the serving cup. The shaking step is more effective with a generous amount of ice in the shaker.

What you should taste

Strong espresso leads, followed by a prominent, distinctly nutty almond milk character that the creator describes as the defining flavor of the drink. A background maltiness from the chocolate powder adds sweetness without tipping into cloying territory. The overall sweetness level is moderate. The shaking produces a satisfying texture, and the color is a deep, rich brown. The flavor profile differs noticeably from a conventional mocha.

FAQ