For a mocha chocolate smoothie, you can substitute some of the almond milk for chilled coffee or just add a light sprinkle of espresso powder. For a protein boost, you can add a scoop of protein powder. And, to make a green smoothie and add some extra iron, you can add a big handful of fresh spinach– if you blend it in well, I promise that you won’t be able to taste it.
When I lived at home, I’d frequently make a double batch of this smoothie to share with my brother and I’d usually add a big handful of spinach. He loved the smoothie and had no idea there was spinach in it until he saw me add it one day. From that point on, he was convinced that he could taste the spinach. So, moral of the story: if you have picky kids/siblings/friends, the spinach part can be our little secret. Enjoy!
- 1 cup chocolate almond milk
- 1 1/2 spotted, mostly firm, medium bananas
- Optional additions: a handful of spinach, a scoop of protein powder, and/or 1/2 teaspoon of instant espresso powder
Cube the bananas and place in a freezer bag. Freeze for at least 8 hours, or up to a week in advance.
Pour chocolate almond milk into blender. If using spinach, protein powder, or espresso powder, blend these with almond milk on high until smooth.
Then, add frozen banana chunks and blend on high until just the bananas are just combined (over-blending will lead to a thinner smoothie). Drink immediately or place in freezer for up to 20 minute before enjoying.
It's worth noting that while the ingredients for the smoothie are healthy, the smoothie is still a bit high in sugar since bananas have lots of natural sugar and the chocolate almond milk has some sugar, as well. So, if you're carefully limiting your sugar intake, this smoothie (or any smoothie, really) may not be the best choice.