A vegan spin on the classic shamrock shake with matcha, coconut milk, real mint, and peppermint oil! Naturally sweetened + perfect for St. Patrick's Day.
To make coconut ice cubes, pour a can of well-shaken light or full fat coconut milk into an ice cube tray and freeze until firm - 4-6 hours, or overnight.
Once frozen, put the coconut "ice" cubes into a blender, along with peppermint extract, vanilla extract, fresh mint, matcha powder (optional), coconut cream, lesser amount of almond milk (1/2 cup or 120 ml as original recipe is written), maple syrup, and spinach (optional). Blend on high, scraping down sides as needed, until creamy and smooth.
If too thick, thin with a bit more almond milk. If too thin, add a little ice. Taste and adjust flavor as needed, adding more peppermint extract for minty flavor, spinach for green color, or maple syrup for sweetness.
Divide between two serving glasses and garnish with fresh mint and cacao nibs (optional). Coconut whipped cream would also be a lovely topping!
Best when fresh. Leftovers still keep in the freezer (covered) up to 5 days.
Video
Notes
*I used light coconut milk, but full fat would yield a richer, creamier shake. If using full fat, feel free to omit the additional coconut cream. *In place of coconut cream you could also sub 1/4 cup soaked + drained raw cashews. *You could make this shake boozy with a shot (2-3 ounces) Irish Whiskey, Bailey's, or Creme de Menthe. *Prep time includes freezing coconut ice cubes. *Nutrition information is a rough estimate.