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Espresso Soy Milk Shake

Photo: William Dickey; Styling: Margaret Dickey

2 servings

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.


  • 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

Nutrition Information

  • calories 290
  • caloriesfromfat 34 %
  • fat 10.9 g
  • satfat 2.3 g
  • monofat 2.1 g
  • polyfat 5.5 g
  • protein 3.1 g
  • carbohydrate 43.9 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 243 mg
  • calcium 81 mg

How to Make It

  1. 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.

Also appeared in: Oxmoor House, March, 2013, Cooking Light Chill;