One of my favorite memories from being young is going with my dad to a restaurant in town called the Hamburg Inn No. 2 and getting myself a tall, cold chocolate shake. These were the days before sugar and dairy made my life problematic, and I loved indulging in the treat, especially in the summertime. If I tried to drink one now, I don’t really want to know what would happen to me.
Even though I consciously know I shouldn’t drink chocolate milkshakes, I still sometimes crave them like crazy, especially when it’s hot outside. Solution: make one.
Amendment to solution: naturally sweeten it and use coconut milk instead of cow’s milk.
And it totally worked! I usually don’t get it right on the first try, but this was the perfect post-workout breakfast.
- ½ frozen banana
- ½ avocado
- 2 tablespoons shredded unsweetened coconut (+ more for topping)
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 1 cup coconut milk
Put all the ingredients in the blender and blend on a medium high speed for 30 seconds to a minute, until the cocoa and the spices are even throughout, and there are no more clumps.
Pour into a glass and serve cold; I topped mine with some toasted coconut and an extra dash of cinnamon.