Espresso Soy Milk Shake
Photography: Photo: William Dickey; Styling: Margaret Dickey; 
Willett is a fan of soy milk and ice cream. This satisfying shake is a speedy dessert. It's also a way to enjoy the health benefits of caffeine, which may help lower your risk of diabetes and Parkinson's disease.
| Servings:2 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 tablespoons fat-free chocolate syrup
- 2 1/8 teaspoons instant espresso granules or instant coffee granules, divided
- 1 1/2 cups vanilla soy ice cream (such as Soy Dreams)
- 1/2 cup low-fat plain soy milk
Amount Per
Serving
- fiber:1 g
- calcium:81 mg
- poly fat:5.5 g
- calories:290
- iron:0.9 mg
- cholesterol:0.0 mg
- fat:10.9 g
- mono fat:2.1 g
- calories from fat:34 %
- sodium:243 mg
- saturated fat:2.3 g
- carbohydrate:43.9 g
- protein:3.1 g
directions
Combine syrup and 1/8 teaspoon espresso granules in a small bowl, stirring well. Using a spoon, drizzle half of syrup mixture around the inside rim of 2 small narrow glasses. Combine remaining 2 teaspoons espresso granules, ice cream, and milk in a blender; process until smooth. Pour 1 cup ice cream mixture into each glass. Serve immediately.
