Creamy Chocolate Coffee Date Shake
This Shake Is Basically Dessert for Breakfast—In the Best Way
If you’ve ever woken up and thought, “What if my morning coffee was also a chocolate milkshake that pretends it’s good for me?”—congratulations, you’re my kind of person. I came up with this Creamy Chocolate Coffee Date Shake during one of those frazzled mornings when the only thing my brain could handle was tossing tasty things in a blender. My toddler was wielding a wooden spoon like Thor’s hammer, coffee was my lifeline, and—honestly—I just wanted an excuse to eat chocolate with breakfast (don’t judge). In a happy twist, the date shake I’d usually save for hot afternoons met coffee and cocoa powder, and now it’s my favorite back-pocket recipe. My gran always said breakfast should be “a proper meal”, but I reckon this counts if you close your eyes.
Why I Think You’ll Love This Shake (or at least not hate it)
I make this when I need something that tastes like a treat but doesn’t require, you know, putting on real pants or doing dishes for days. My husband will wander in, sniff the air, and immediately demand one—even when he claims he “doesn’t do sweet stuff in the morning” (liar). My kids see me sneaking cocoa powder and suddenly declare themselves official taste testers. If you’re not a morning person—same here—this is the sort of thing that can convince your brain it’s worth getting up for. Oh, and if you’re not big on coffee, just use decaf (or hot cocoa if you want no caffeine—I won’t tell).
Here’s What You’ll Need (Mostly Stuff You’ve Got)
- 1 cup cold brewed coffee (Honestly, instant works in a rush. My mate swears by Stumptown’s bottled stuff if you’re feeling splashy.)
- 1 large frozen banana (Or two small ones. Sometimes I skip this if there’s none lurking in my freezer—just add ice and maybe a swirl of honey.)
- 4 soft Medjool dates, pitted (Any dates work, but Medjool are magic. My old neighbor used to pit the dates ahead and freeze them… honestly? No clue if it helps, but it sounds fancy.)
- 2 tablespoons unsweetened cocoa powder (Or try Dutch-process for a deeper chocolatey thing. I use whatever’s on sale, not gonna lie.)
- 3/4 cup milk of choice (Oat milk is lush, almond works, dairy-lovers can go wild. My gran claims evaporated milk gives it “oomph” but, you know, gran stuff.)
- A pinch of flaky sea salt (Sounds weird, but trust me.)
- 1/2 teaspoon vanilla extract (You can skip it if you don’t have any. I forget half the time, and it’s fine.)
- Optional: a scoop of protein powder, tablespoon of almond butter, or a few ice cubes for extra chill.
How I Throw This Together (Blender Required, Brain Optional)
- Chuck the milk and coffee into your blender first. If you don’t, sometimes the cocoa sticks to the sides—super annoying.
- Add the banana (break it up a bit unless your blender is the expensive kind), pitted dates, cocoa powder, vanilla, salt. If you’re adding protein powder or almond butter, throw those in too. Not too precious about order here, honestly.
- Blend on high until it looks creamy and the dates aren’t causing a blender traffic jam. If it’s still a bit chunky (happens!), scrape it down and blitz again. This is where I usually sneak a spoonful and then feel guilty, so if you do too—solidarity.
- If you want it colder, add a few ice cubes and pulse just until smooth. Don’t go overboard or it can get weirdly watery.
- Pour into your favorite glass. Fancy straw optional, but I’m partial to the reusable ones—fewer trips to the bin. Sometimes I top it with a dusting of cocoa or a dollop of whipped cream if it’s a “treat yo’self” day.
Notes I Wish Someone Told Me First
- If your dates are rock-hard, just soak them in hot water for ten minutes. I always forget and then curse when the blender stalls.
- If you’re after a more proper milkshake thing, swap the banana for a scoop of vanilla ice cream. But then it’s less of a breakfast and more, well, dessert. Actually, who cares?
- Don’t stress if your shake turns out a little too thick. Just splash in more milk (I basically never measure it perfectly; it’s fine).
- Oh, and blending twice makes it creamier. Learned that the messy way.
Weird and Wonderful Shake Experiments (aka Variations)
- Choc-peanut delight: Swirl in a big spoonful of peanut butter. Unreal. Kids go bonkers for this one.
- Mocha mint: A drop of peppermint extract is either genius or a disaster. My youngest loved it, husband said it was like brushing his teeth with coffee. So, try at your own risk!
- Matcha switch: Once tried matcha powder instead of coffee. Verdict: looks funky, tastes…not for me. But if you love green things, maybe it’s your jam?
Do You Really Need a Blender? (Or…)
Look—a blender is easiest, but I once made this with a stick blender in a deep jug. It worked, though a bit lumpy (and I nearly splashed cocoa all over the cat). Food processor? Not bad, just scrape it down a lot. If in doubt, check out this handy Wirecutter blender guide for ideas. No blender at all? Mash everything by hand for a rustic version, but, friend, it’ll take some elbow grease.
If You Miraculously Have Leftovers (Storage 101)
This keeps in a jar in the fridge about 24 hours. Though honestly, in my house, it never lasts more than an hour, let alone a full day. If it does separate a bit, a good shake or stir revives it nicely.
How I Love to Serve It (Family Arguments Optional)
I like to drink this as-is with a silly straw, but my partner likes to get all “fancy” and top it with whipped cream and chocolate shavings. My kids? Sprinkles, always sprinkles. Sometimes I pour the shake into little popsicle molds for a cold afternoon treat—best on those muggy summer days. If you’re hosting brunch, mini mason jars look adorable (but also, who owns more than two of those?).
Pro Tips I Learned the Hard Way
- Don’t rush blending the dates. I once tried to hurry and ended up chewing a chunk of date mid-sip. Regrets, mate.
- If your shake is too thin, don’t panic—just throw in a couple more dates or half a banana, or freeze it for half an hour and call it a frappe.
The Bit Where I Answer Real (and Not-So-Real) Questions
Can I use regular coffee instead of cold brew?
Absolutely; just let it cool first! Otherwise, your frozen banana will melt and you’ll have lukewarm sadness instead of creamy shake.
What if I don’t have dates?
You can try prunes if you’re feeling brave (they totally work) or use a drizzle of maple syrup or honey, though it’ll taste slightly different. Actually, I tried raisins once—not recommended. Too chewy.
Do I have to add banana?
Nope. It adds body, but more ice and an extra date will get you close. On second thought, banana is kinda what brings it all together, so I’d suggest keeping it if you can.
Is it kid-friendly?
Depends on your caffeine stance. Try decaf or skip coffee for the little gremlins. My kids prefer the cocoa forward—maybe use hot chocolate instead of coffee for them.
It separated after an hour. Is it ruined?
No way—just grab that jar and shake it like you’re doing the cha-cha. All good.
How do I order a similar shake out?
Honestly, I’ve never seen this exact thing on a UK café menu, which is part of why I make it at home. If you spot one, let me know!
And now I’m randomly thinking about that time I tried to blend an avocado into it for “health”… Let’s just say, not every idea is a winner. All part of the cooking adventure, though, right?
Ingredients
- 1 cup chilled brewed coffee
- 1 cup unsweetened almond milk
- 4-5 pitted Medjool dates
- 2 tablespoons unsweetened cocoa powder
- 1 frozen banana
- 1 tablespoon almond butter
- 1/2 teaspoon vanilla extract
- 1 cup ice cubes
Instructions
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1Add chilled brewed coffee, almond milk, and pitted dates to a blender.
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2Add unsweetened cocoa powder, frozen banana, almond butter, vanilla extract, and ice cubes.
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3Blend on high speed until smooth and creamy, ensuring dates are fully blended.
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4Taste and adjust sweetness, adding another date if desired.
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5Pour into glasses and serve immediately. Enjoy cold.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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