Lucuma Caramel Latte Protein Shake

I enjoy my coffee (espresso) sometimes a little more than I should, I have cut back, but I still enjoy them. This is a twist on one of my favorites, a Vanilla Bean Frappuccino. Another being a Chai Creme with Vanilla Bean Powder, caramel drizzle, affogato. It tastes like a chia milkshake! This shake is similar to my “Caramel” Swirled Vanilla Bean Protein Shake I posted last year, that still seems to be popular on Pinterest, but with a Lucuma Caramel Sauce. I often add Lucuma to shakes, ice cream, ect but after coming across a Lucuma Caramel Sauce in Brendan Braizer’s Thrive Energy Cookbook I have been making this version over the caramel sauce I use to make, which is posted in the recipe linked above. I like to enjoy mine affogato style, shots poured over the top or adding espresso beans to the shake straight as I like the texture.

Are you a coffee drinker? What is your favorite coffee drink? If you are a “coffee enthusiast” like myself stay tuned I have something good coming Friday!!

Lucuma Caramel Latte Protein Shake

Makes 1 serving

1 c almond milk, or non dairy milk of choice (use homemade almond milk or So Delicious Almond Milk Plus, for extra protein)*

1 scoop vanilla protein powder  (used Vega Performance Protein Vanilla, also use Vega One French Vanilla and Vega Protein Smoothie Viva Vanilla depending on needs, I do prefer the Protein Smoothie and Performance in this shake)

1-2 TBSP Lucuma “Caramel” Sauce, recipe below

1 c ice

1 TBSP espresso beans or 1-2 shots fresh brewed espresso

*I add vanilla bean to my homemade almond milk when making it. Sometimes I will add a little vanilla bean if using store bought almond milk.

Swirl  1 tablespoon Lucuma “Caramel” Sauce inside glass or you can top it with sauce if desired. In a Vitamix, or high-speed blender, blend together milk, protein powder, 1 tablespoon Lucuma “Caramel” Sauce, and ice until smooth.  Blend in espresso if wanting a blended latte, or espresso beans if using. If enjoying it affogato style pour shake into glass and pour espresso over top. Enjoy!

Lucuma Caramel Sauce

3/4 c raw cashew butter or raw almond butter (made with cashew butter, this version without lucuma made with almond butter)

1/3- 1/2 c raw agave (if you like things less sweet start with 1/3 cup)*

2 TBSP lucuma powder (Navitas Naturals)

1 TBSP pure vanilla

pinch of sea salt

4-7 TBSP warm water, or more if needed to make smooth*

*If using almond butter use the full 1/2 cup of agave.

Starting with 3 tablespoons of water and 1/3 cup of agave if you don’t like things too sweet, blend everything together in a Vitamix or high-speed blender until smooth. Test for sweetness and add more if desired. Once desired sweetness is achieved add more water if needed to make it smooth. Store in the refrigerator up to 3 weeks, it will thicken as it get cold so remove from refrigerator before using to warm up.

As a Vega Recipe Ambassador I receive Vega products, which I used as an option in this recipe. I use Vega not because it is given to me but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.