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A Bay Area gluten-free food blog with original seasonal recipes

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Morning Mint Matcha Milkshake (Vegan)

March 27, 2017 by Sarah Menanix

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Last updated on May 8th, 2019

Earthy nutty matcha, vibrantly fresh mint, caramely dates, and smooth creamy coconut combine into a morning mint matcha milkshake worthy of breakfast or dessert. Packed with superfoods like chia, flax, and oats, you can feel good about indulging. 

Morning Mint Matcha Milkshake (Vegan)

Matcha March isn’t over yet just because St. Patrick’s Day has come and gone – it may have been the initial impetus for the month-long theme, but it was really just an excuse. In reality, I forgot to wear green on St. Patrick’s Day. Between me and the baby, our March 17th green game was zilch. Fortunately, strangers don’t pinch grown adults.

I pinched Zo though – have you see those cheeks?

We’re back with one last Matcha March recipe – a morning pick-me-up in the form of a mint matcha milkshake. Go ahead and call it a matcha smoothie (I know you want to), but trust me, this is so much creamier and dreamier than your average smoothie. It’s rich, thick, and tastes way too sinful for breakfast, surely.

Morning Mint Matcha Milkshake (Vegan)

Except it’s packed with protein, fiber, superfoods, and healthy fats and is completely vegan to boot!

How to chill a smoothie without Ice

There’s no ice, which tends to water down the flavor in smoothies and make them less creamy. Without the ice, and without adding actual ice cream (even though, let’s be real, I want to eat ice cream for breakfast), I needed something to thicken and chill the milkshake – something that wouldn’t overwhelm the matcha like bananas would. So I froze coconut milk in an ice cube tray, which kept the things thick and velvety, while chilling it down at the same time.

How to make a matcha smoothie

Earthy nutty matcha with vibrantly fresh mint and smooth creamy coconut combine into a milkshake worthy of breakfast or dessert. The handful of chia seeds and oatmeal thicken things up the longer it sits, keeping the milkshake from separating in the fridge. That’s right, leftover milkshakes chilled in the fridge! Make-ahead magic.

While completely optional, the cocoa nibs on top make this taste like a mint chocolate chip milkshake, which is also totally magic.

Morning Mint Matcha Milkshake (Vegan)

Morning Mint Matcha Milkshake (Vegan)

For more morning inspiration, I recommend vegan acai bowls and my friend Emily’s got you covered!

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen,  follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

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Morning Mint Matcha Milkshake (Vegan)

Vegan Mint Matcha Milkshake Smoothie

Yield: 2 large milkshakes
Prep Time: 4 hours
Cook Time: 10 minutes
Total Time: 4 hours 10 minutes

Ingredients

  • 2¼ cups lite coconut milk, stirred, divided
  • 1/2 cup water
  • 12 dates, pitted
  • 1/2 cup oats
  • 20 fresh mint leaves
  • 4 teaspoons matcha (I used Encha Organic Latte Grade
  • 2 tablespoon coconut oil
  • 2 tablespoon chia seeds
  • 1 teaspoon flax seeds
  • 1/2 teaspoon vanilla extract

Optional, for topping:

  • 1 can coconut cream, chilled for 24 hours (for whipped coconut cream)
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons cacao nibs

Instructions

  1. Do ahead: Pour 1¾ cups of the coconut milk (about 1 can) into an ice cube tray and let chill at least 4 hours or overnight, until solid.
  2. Pour boiling water over the dates and let sit for 5 minutes to loosen them up. Rinse with cool water and drain well.
  3. In a blender, combine the coconut milk cubes with the remaining 1/2 cup coconut milk, drained dates, and the rest of the ingredients. Blend until completely smooth. Divide between two cups (or store half in a sealed jar in the fridge for up to 48 hours).
  4. If making whipped coconut, transfer only the solidified cream off the top of the chilled coconut cream can into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until it begins to thicken. Add the vanilla extract, and continue whipping until stiff peaks form. Spoon this over the top of the milkshake just before serving.
  5. Sprinkle with cacao nibs and serve with a thick straw.
© Sarah Menanix
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15 Comments

  1. janet -

    March 28, 2017 at 7:56 am

    Very good news for a person who can’t eat bananas, this frozen coconut milk notion.

    Reply
  2. amanda paa -

    March 28, 2017 at 8:39 am

    freezing coconut milk into ice cubes. genius.

    Reply
  3. Nanna -

    March 28, 2017 at 9:47 am

    Could you please include caloric content of your recipes? They sound great, but fattening…

    Reply
    • Sarah Menanix -

      March 28, 2017 at 10:31 am

      Unfortunately I don’t include nutritional information for my recipes because the specific ingredients people use can vary so much but also because that’s not how I eat. In my life, I focus on balance and moderation, and calories don’t give a complete picture of nutrition especially when plenty of healthy fats, fiber, and natural sugars are involved. If that something that matters to you then I have included a link to a nutritional calculator in my FAQ! Hope this helps!

      Reply
  4. Aysegul Sanford -

    March 28, 2017 at 1:56 pm

    Ooooh I love the idea of freezing coconut milk and using it as ice cubes later on. I might steel that idea. :))
    These photos and this recipe – SO DREAMY my friend.
    Hope all is well. Cheers!

    Reply
  5. Carla -

    March 28, 2017 at 4:18 pm

    New job for you: make me breakfast milkshakes every morning. You’re hired.

    Reply
  6. Karen @ The Food Charlatan -

    March 28, 2017 at 10:13 pm

    dude! coconut ice cubes!! I’m coming over so you can make me this :)

    Reply
  7. Bethany @ Athletic Avocado -

    March 30, 2017 at 4:25 am

    These milkshakes blow my morning smoothies out of the water! Wow so thick and creamy and pretty! Love the mint-matcha combo :)

    Reply
  8. Allyson (Considering The Radish) -

    March 30, 2017 at 1:13 pm

    Coconut milk and mint and matcha sounds like such a delicious combination. This sounds like it gives the heft of a smoothie while getting to drink a milkshake for breakfast.

    Reply
  9. Denisse | Le Petit Eats -

    April 1, 2017 at 9:34 am

    I have so much matcha to use up because I accidentally bought some not knowing there was some already hanging out in my cupboard- thinking I need to make this yummy shake a regular breakfast to help me get through it all!

    Reply
  10. Rachael @ Rachael's Foodie Life -

    April 1, 2017 at 3:19 pm

    Just wow!! These look and sounds incredible, and frezing coconut milk? GENIUS!!!

    Reply
  11. Em -

    April 3, 2017 at 9:01 pm

    You know I love ALL OF THIS, but that frozen coconut milk tip is tops and so pretty in the blender!!

    Reply
  12. Kiran @ KiranTarun.com -

    April 4, 2017 at 12:42 pm

    I am loving all the matcha recipes here. Need this milkshake in my life, stat!

    Reply
  13. Traci | Vanilla And Bean -

    April 6, 2017 at 6:11 am

    A breakfast of champions, Sarah! Freezing coconut milk – FTW! I do this too with espresso in the summer. It makes all the different in rich, thick smoothies! Your photography workshop sounds incredible – a dream team at a beautiful location! So excited for you, Sarah! :D

    Reply
  14. movewithjanine -

    April 12, 2017 at 8:45 am

    Sarah I love this! Freezing coconut milk is brilliant and the color….I mean it’s almost too pretty to drink. Amazing!

    Reply

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Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

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