Recipe courtesy of Jason Wrobel
15 min
15 min
4 servings


  • 4 cups coconut milk or 4 Thai coconuts
  • 1 cup dates, pitted
  • 1 cup filtered ice
  • 4 tablespoons almond butter
  • 4 tablespoons maca powder
  • 3 teaspoons ground vanilla powder
  • 2 teaspoons cistanche herb
  • 2 teaspoons mesquite powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • Few pinches sea salt
  • 1 cinnamon stick, for garnish


To make this recipe, you can use either boxed organic coconut milk or make it fresh yourself. To make fresh coconut milk, blend the water and meat from 4 young Thai coconuts in a high-speed blender for 30 seconds. Add the dates, ice, almond butter, maca powder, vanilla powder, cistanche herb, mesquite powder, cinnamon, cloves, and sea salt. Blend at high speed for another 30 seconds. Garnish with the cinnamon stick.

Cook's Note

Put a thick glass mug in the freezer and serve the milkshake in a frosted glass for a truly authentic experience. You can also top with hemp seeds, buckwheat, granola or a sprinkling of cinnamon powder.


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