Who else loved Arby’s Jamocha Shake as a child? What’s there not to like? Vanilla ice cream with chocolate and coffee. It’s rich and delicious! It’s so rich and satisfying!
A creamy, decadent base of coconut is combined with cold-brew coffee powder and cacao powder to create the ultimate dreamy smoothie! Plus, just seven ingredients are required. We’ll show you exactly how to do it!
What is Jamocha?
Java + mocha = Jamocha! Java is a way to say coffee and a Mocha includes coffee and chocolate.
What is a Jamocha Shake? What’s the difference between a shake and a shake? It sounds about right. Do not miss this bold, chocolatey, zippy shake!
How to make a jamocha shake
This dairy-free and naturally sweet version of Arby’s Jamocha Shake relies on a rich coconut cream sweetened with Maple syrup. The ice is blended and then frozen. But thanks to the Vanilla Extract, it doesn’t completely freeze. It’s a base for vanilla ice cream that is super easy to make. Hubba hubba!
We poured cold coffee over the ground beans and let it steep overnight. The next morning, we strained it. It’s easy peasy. You can use cold brew from the store to make it even simpler. When you want a Jamocha Shake, sometimes you need it right now.
The shake is made by blending the “ice cream” coconut milk cubes with cold brew, cocoa, or cocoa powder to add a chocolatey element, almond butter to add creaminess and nutrients, and adding a pinch of sea salt.
- 1 cup freshly grated coffee (decaf if needed)
- Two cups of water
COCONUT MILK Ice Cubes
- Can of full-fat coconut cream (13.5 ounces)
- 1 Tbsp vanilla extract
- 1/4 cup maple syrup
- The coconut milk cubes should be between 14-16 cubes of standard size (one standard ice cube equals 2 Tbsp).
- Cold brew coffee prepared in 1 cup
- 1/4 cup cocoa or cacao powder
- 2 Tbsp almond butter
- One pinch of sea salt
FOR SERVING optional
- Coconut whipped cream
- Cacao nibs
- DAY BEFORE: At least 6 hours before you wish to enjoy the shake, prepare the cold brew and coconut milk ice cubes.
- COLD BREW: Grind 1 cup (~80 g) of coffee beans into a semi-coarse texture (about the surface of sea salt) and place coffee grounds into a large container (such as a mason jar). Pour 2 cups (240 ml) of cold water over the coffee grounds. Cover and let brew in the refrigerator overnight (or at least 6-8 hours).
- ICE CUBES: For the ice cubes, place the coconut milk, vanilla, and maple syrup into a high-speed blender and blend until smooth — about 20 seconds. Transfer your mixture to an ice cube tray; it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.
- FREEZE GLASSES: Optionally, place 2-4 empty serving glasses in the freezer so they are chilled and ready for serving your shake.
- DAY OF: Strain coffee through a coffee filter or very fine sieve (we prefer using a Chemex coffee brewer and paper cone filter). You can also use a nut milk bag or doubled-up cheesecloth with a filter. Set aside.
- SHAKE: To a high-speed blender, add all of the coconut milk ice cubes, 1 cup (240 ml) strained cold brew, cacao or cocoa powder, almond butter, and salt. Blend on high until all of the ice cubes have completely broken down, and you have a smooth consistency. If the mixture is struggling to blend, use the blender’s tamper to press it down, or add more cold brew, one tablespoon (15 ml) at a time, until it blends more easily.
- Serve immediately in (chilled) glasses (if desired). Option to garnish with coconut whipped cream and cacao nibs. To freeze, transfer to an ice cube tray and blend again when ready to serve, adding more cold brew coffee or coconut milk as needed. Or, freeze in a glass and then let thaw in the refrigerator overnight before serving.