So, you like love coffee, but you also really adore chocolate. Can we have a moment of appreciation for the person who invented the mochaccino?
This mocha shake is seriously thick, creamy, and so good, you’ll be spooning out the last drops. Seriously, when I reached for the spoon, I knew it was a recipe worth sharing. And if you’re a strong believer that milkshakes should be made with full-fat cow’s milk and vanilla ice-cream, I urge you to try this one and let me know what you think. Vegans get to have fun too! (You know, minus all the antibiotics, hormones and greenhouse gases). I mean, look at it:
Oh, and did I mention that these are naturally sweetened and contain only ‘clean’ ingredients? It’s also allergy friendly since it is dairy-free. And it’s ready in under 15 minutes! Yes. You’re welcome.
Let’s get to it!
| Cook Time | 12 minutes |
| Servings |
tall glasses
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- 4 bananas quartered and frozen
- 1/2 cup unsweetened almond milk
- 1/4 cup strongly brewed coffee
- 2 tbsp raw cacao powder
- 2 tbsp natural peanut butter (unsweetened and unsalted) optional
- 1 tsp vanilla essence
- 1/2 tsp cinnamon
Ingredients
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- To prepare the coffee, I use a tablespoon of dark roast coffee to one cup of hot water. I let it sit in the French press for a few minutes, while collecting the other ingredients.
- Place all ingredients in your food processor and allow to blend until smooth, taking care that there aren't any banana pieces left in the mixture. Feel free to add extra milk if desired. These shakes are quite thick, and melt to a wonderful liquid if allowed to stand.
- Garnish as desired. Serve immediately.
This recipe serves 2-3 depending on the size of your bananas. The peanut butter is entirely optional and should be added or omitted depending on your personal preference.