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Frothy shaken espresso in a plastic Starbucks cup with milk mixing with the coffee.

Iced Chocolate Almondmilk Shaken Espresso

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Veronika | thehealthfulideas
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Category: Drink
  • Method: No cook
  • Cuisine: American
  • Diet: Vegan


This Starbucks-inspired Chocolate shaken espresso is made with homemade chocolate syrup and almond milk. Easy, simple, and so delicious!


Units Scale

Chocolate syrup:

  • 1/2 cup cane sugar
  • 1/2 cup cacao powder
  • 1 tbsp malt powder (optional)
  • 1/4 tsp sea salt
  • 1 tbsp vanilla extract
  • 1/2 cup hot water (or more as needed)

Shaken espresso:

  • 1-2 cups ice
  • 2-3 shots of espresso
  • 1-3 tbsp chocolate syrup (or more to taste)
  • 1/4-1/2 cup almond milk
  • Cinnamon (for serving)


Chocolate syrup:

  1. Add cane sugar, cacao powder, malt powder if using, sea salt, and vanilla extract to a heat proof jar or cup (I like to make it in the same jar I’ll store it in).
  2. In a small saucepan bring the water almost to a boil over high heat. Pour hot water over the mixture. Use a handheld milk frother to blend everything together fully. You can also use a small whisk or a spoon but there might be lumps of cacao.
  3. Store in an airtight jar in the fridge for up to 2 weeks.

Shaken espresso:

  1. Add ice, espresso and chocolate syrup to a large mason jar. Close with a lid and shake vigorously for a few seconds until very frothy.
  2. Pour into a tall glass and top up with a good splash of almond milk.
  3. Dust with cinnamon if desired and enjoy!


Espresso: I always make my shaken espresso at home with only 2 shots of espresso, though sometimes I get a ristretto shot too. If you want to make yours the exact same as Starbucks, a tall cup has 2 shots, grande has 3, and venti has 4. Add less or more of the syrup accordingly. This only applies to shaken espresso drinks. Regular lattes have one less shot for each cup.

Chocolate syrup: Store in an airtight jar in the fridge for up to 2 weeks.