I am one of those weird people who loves cold, frosty things in winter and hot soups and stews in summer. But I must not be alone in my love of frosty things, especially frosty minty things, in winter, because a certain large chain rolls out their mint shake around this time of year, or so I’ve heard. This recipe combines so many of my favorite things: Chocolate, mint, coffee, and avocado. Yes, you read that correctly: avocado. Trust me, you will not taste the avocado, but it imparts such a wonderful creaminess to this blended chocolate mint coffee drink. Avocados are full of healthy fats and I eat one almost every day, usually in smoothie form.
Mint Mocha Drink-a-cino
Makes 1-2 servings. Vegan, Paleo, Gluten Free
1 envelope NibMor Mint Drinking Chocolate Powder
a few ice cubes
1/2 ripe avocado
1-2 shots of espresso, or strong coffee, cooled
Approximately 12 oz of Milk of Choice (I used coconut milk from the carton, not the canned variety)
Optional: sweetener of choice. I used 1 tablespoon pure maple syrup to make it slightly sweeter.
Optional: dash of mint extract for an extra-minty flavor.
Place all ingredients in a blender that will crush ice. Top off with the milk of choice- the total amount will depend on what size blender you are using. I used the smoothie cup attachment on my blender, but if you are using a full size blender, about 12 oz of milk should do it. As written, this recipe will yield a very thick, creamy vegan and paleo-friendly drink. If you prefer your frozen blended coffee drinks a little icier, simply add more ice. Blend well and serve! The NibMor drinking chocolate contains only cacao powder, coconut palm sugar and powdered mint, so if you are used to eating a low-sugar, paleo diet, you probably won’t need that extra maple syrup.
Look for NibMor in your local natural foods store.
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