Best 4 Coffee Yogurt Shake Recipes
If you're a coffee and yogurt enthusiast looking for a refreshing and delicious treat, a coffee yogurt shake is the perfect choice for you. This unique beverage combines the rich flavor of coffee with the creamy texture of yogurt, creating a delightful and invigorating drink. Whether you prefer a strong coffee kick or a more subtle coffee taste, this versatile shake can be customized to suit your personal preferences. With just a few simple ingredients and a blender, you can easily prepare this delectable beverage at home and enjoy it as a quick breakfast, a midday snack, or a sweet after-dinner treat.
Here are our top 4 tried and tested recipes!
COFFEE-YOGURT SHAKE
Yield 1 Person(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except ice cubes in a blender. Blend adding the ice cubes one at a time, until smooth.
STRAWBERRY-YOGURT SHAKE
This quick strawberry shake is great on hot summer days.
Provided by Jackie
Categories Drinks Recipes Smoothie Recipes Strawberry
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Blend strawberries, bananas, half of the ice cubes, and yogurt in a blender on high until smooth. Add the remaining ice and blend further until smooth again. Serve immediately.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 60.4 g, Cholesterol 13.6 mg, Fat 4.6 g, Fiber 7.6 g, Protein 14.7 g, SaturatedFat 2.4 g, Sodium 162.2 mg, Sugar 41.5 g
COFFEE YOGURT SHAKE
Make and share this Coffee Yogurt Shake recipe from Food.com.
Provided by Dancer
Categories Shakes
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except ice cubes in blender container.
- Process, adding ice cubes 1 at a time, until smooth.
- Serve immediately.
VANILLA YOGURT COFFEE CAKE
Successful Baking for Flavor and Texture (1934) won me over with its gorgeous pink cover. I found a simple coffee cake recipe there and I substituted oil for the butter and added a couple of egg yolks to make it as moist as possible. With Greek yogurt so popular these days, I decided to use it instead of buttermilk--it gives the cake a wonderful tang. I also added a generous amount of vanilla (strangely, the original recipe called for none!). A buttery brown sugar-cinnamon crumb that goes both inside and on top of the cake (and can be doubled if you're all about the topping and swirl) rounds out this perfect breakfast treat.
Provided by Jessie Sheehan
Categories dessert
Time 2h10m
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
- For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
- For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
- Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
- Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
- Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
- Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.
Tips
- Choose ripe and fresh fruits: Using ripe and fresh fruits will give your coffee yogurt shake a naturally sweet and delicious flavor. If you don't have fresh fruits on hand, you can use frozen fruits instead. Just be sure to thaw them before using.
- Use high-quality coffee: The coffee you use will have a big impact on the flavor of your shake. Choose a coffee that you enjoy drinking on its own. If you're not sure what kind of coffee to use, ask your local barista for recommendations.
- Use full-fat Greek yogurt: Full-fat Greek yogurt is a great source of protein and healthy fats. It will also give your coffee yogurt shake a creamy and thick texture.
- Add sweetness to taste: If you like your shakes sweet, you can add honey, maple syrup, or agave nectar to taste. Start with a small amount and add more to taste.
- Top it off with your favorite toppings: Once your coffee yogurt shake is made, you can top it off with your favorite toppings. Some popular options include whipped cream, chocolate chips, granola, or fresh fruit.
Conclusion
Coffee yogurt shakes are a delicious and refreshing way to start your day or cool down on a hot afternoon. They're also a great way to get your daily dose of fruits, vegetables, and protein. With so many different variations to choose from, there's sure to be a coffee yogurt shake that everyone will enjoy.
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