Vegan Raspberry Yoghurt Shake with Salted Caramel Swirl (素覆盆子優酪乳咸焦糖醬)

Vegan Raspberry Yoghurt Shake with Salted Caramel Swirl ~ 素覆盆子優酪乳咸焦糖醬

Can’t believe I haven’t write any milkshake post in my blog. It’s always my favourite drink in summer. Whenever I get some fresh berries on hands, or too many at the time.

Milkshake is the easiest and fastest way to prepare like the smoothie. Dump all the ingredients into the blender, power on and there it is. Easy? Yup!

In consideration of the yoghurt is a bit sour. At the meantime, I still have some salted caramel sauce left over (it is for another upcoming post later). The sauce such extremely scrumptious! I even licked the wooden spoon sparkling clean when the sauce was in the cooling process.

This is a perfect match with the raspberry yoghurt shake and the salted caramel sauce.

Vegan Raspberry Yoghurt Shake with Salted Caramel Swirl


  • 1/4 pound Raspberries
  • 1 cup Fat-free Natural soy yoghurt or Frozen Banana
  • 1/2 tsp Vanilla extract
  • 1/4 cup Nut milk of your choice
  • 2 tbsp Maple syrup, optional
  • 3 tbsp prepared Salted caramel sauce (recipe below)


  1. Put the raspberries, soy yoghurt or frozen bananas if you use, and nut milk into a blender and purée until smooth.
  2. In a serving glasses, alternate layers of yoghurt shake with layers of caramel or drizzle caramel into the glasses while pouring the shake.
  3. Caramel will freeze up slightly as it combines with the cold raspberry shake to create the swirled effect.

Salted caramel sauce Ingredient: 

  • 30ml Water
  • 45g Unrefined light brown sugar
  • 75ml Coconut milk
  • 20g Vegan butter
  • 1/3 tsp Good quantity Sea Salt


  1. In a small saucepan put the sugar and water and mix well. Turn on the medium heat and bring it to the boil. Cover the lid and change to lowest heat, keeping cooking for another 3 to 4 minutes. Then remove the lid and cook until the sugar turn to a caramel colour. When the temperature reaches to 325°F/170°C, off the heat.
  2. When the sugar syrup is cooking. Put the coconut milk in a small microwave-proof bowl, heat it up in the microwave for 45 seconds. It depends on the power of your microwave, mine is 850 watts. It’s unnecessary to be the boil, just warm it up.
  3.  Carefully add the butter into the sugar syrup (it can be so hot and the butter will create lots of bubbles come up straight away. So take cautious about this step). Then add the warm coconut milk a little bit at a time. And the sea salt will add in at the end.
  4. Put the saucepan back on low heat again, stirring constantly. Bring the caramel sauce to the boil, off the heat now.
  5. Pour into a glass jar and let it cool down.


  • The maple syrup in the list above is optional because the salted caramel sauce is sweet enough. If you have a sweet tooth, feel free to add the maple syrup or just add more caramel sauce on top.

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