Well, today, as I looked at the morning coffee sitting in its caraffe, unconsumed on my kitchen counter, I wondered to myself... could this become a healthy version of a frappuccino/milkshake? I had frozen bananas stashed in the fridge and I said to myself (we freelancers tend to talk to ourselves a lot) "Self, let's do this."
So, I set to work, placing the frozen banana chunks (about 1 small banana) in the blender and blitzing on low until it was a chunky mush. I poured in the cooled, leftover coffee (up to the 2 marker on my coffee maker) and mixed it some more. Then I added a splash of unsweetened vanilla almond milk, a spoonful of Hershey's special dark cocoa powder, and two ice cubes and continued to blend until it had turned into a luscious, velvety, milk shake. I let out an "oooh" as I poured it into a tall glass, topped with a little Redi-Whip (not vegan, but if you are vegan, you could make whipped coconut cream or leave it off), and poked in one of my neon bendy-straws.
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| FROZEN BANANA MOCHACCINO! |
I am not kidding when I tell you it was as creamy and indulgent as a frozen custard shake from Shake Shack. Only, it's not bad for you at all! No added sugar, no saturated fats, ingredients you control. All around, a winner.
Kate's Frozen Banana Mochaccino
Ingredients
1 banana, cut into 1 inch chunks and frozen
cold, strong, left over coffee (I eyeballed this... maybe 3/4 cups?)--I used Peet's French Roast
a splash of unsweetened vanilla almond milk (maybe 1/4 cup)
1 tsp Hershey's Special Dark cocoa powder, or to taste
2 ice cubes
Directions
Place the frozen banana chunks in a blender and blend on low until it becomes a chunky mush.
Pour in coffee and mixed it some more.
Add a splash of unsweetened vanilla almond milk, a spoonful cocoa powder, and two ice cubes and continued to blend until think and smooth.
Pour into a tall glass and top with whipped cream if desired.
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| Oh, yes. |
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