It’s the homemade caramel sauce that’s the winner in this recipe and for this reason I highly recommend making a double or triple batch of the sauce and store in the fridge.
This drink has now become a firm favourite with the kids. It’s delicious, quick to make, dairy-free, and vegan-friendly. It’s enjoyed so much homemade mylk shakes have become a Sunday afternoon tradition. Yet it’s delicious as a filling snack after school or sporting activities.
The caramel sauce can also be used in so many other options. Use to top dairy-free ice cream, a drizzle over pancakes is next level or fill and sandwich gluten-free cookies together. The sauce can be stored in the fridge for a month.
Mylk Shake Ingredients
- 3 cups Dairy free milk of choice (I recommend almond milk)
- 3 tbsp caramel sauce
- 1 small banana chopped (frozen)
- Popcorn to decorate
Caramel Sauce Ingredients
- 1 cup pitted Medjool dates
- 1 tbsp vanilla bean extract
- 1/2 cup coconut milk
- 1/2 cup rice malt syrup (optional)
- 1/8 tsp sea salt
- Make the caramel first. Add all the caramel ingredients into a blender and blend on high for 2 minutes or until the dates are completely blended and the mixture is smooth and creamy. Extra coconut milk can be added if the mixture is too thick.
- In a blender, add milk, chopped banana, with 3 tablespoons of caramel sauce.
- Blend on high for 1-2 minutes until the caramel sauce is completely combined.
- Use reserve sauce to decorate the glass and top with popcorn.
- This recipe is best served immediately.
- Best to use frozen banana, but if you don't have any just a few ice cubes will work fine and add these to the blender with the rest of the ingredients. You can skip the banana altogether too.
- I prefer to use almond milk with this recipe to compliment the sweetness of the caramel sauce. But other options like oat, hemp and rice milks all work.
- Recommend making a double batch of the caramel sauce. The caramel sauce can be made in advance and stored in the fridge for up to one month.