Salted Caramel Mylk Shake

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.






4.2/5


(9 Reviews)

Salted Caramel Mylk Shake

Salted Caramel Mylk Shake

Allergy Info

Prep Time

5 mins

Cook Time

Servings

2 servings

Ingredients

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

Instructions

  1. 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.
  2. In a blender, add milk, chopped banana, with 3 tablespoons of caramel sauce.
  3. Blend on high for 1-2 minutes until the caramel sauce is completely combined.
  4. Use reserve sauce to decorate the glass and top with popcorn.

Recipe Notes

  • 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.

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