Mocha Morning Buzz
Our chilled smoothie version of a morning cappuccino has the addition of dates for a little sweetness, a touch of cacao and some rolled oats to make it thicker and more comforting so you’ll last longer on it. It’s a real treat and has a very round flavour. We are leaving some leeway here with the amount of espresso and dates, so you can make it as potent or as sweet as you like.
On hot summer mornings, we fill our glass with ice before pouring over the blend and call it a Mochachino on the Rocks.
This recipe is taken from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl, published by Hardie Grant Books and available now where all good books are sold. Find out more information on the book here.
Serves 1 (nut-free)
3–5 soft dates, pitted
2 teaspoons Cacao Powder
3 tablespoons rolled oats (choose certified gluten-free if allergic)
250 ml (8½ fl oz/1 cup) unsweetened plant milk
1–2 shots espresso (approx. 2–4 tablespoons)
1 teaspoon cold-pressed coconut oil
2 ice cubes
- Step 1 :Put all of the ingredients in a blender and blend on a high speed until completely smooth.
- Step 2 :Taste and adjust the sweetness and coffee flavour to your liking by adding more dates, espresso or milk, if necessary.
- Step 3 :Pour into one medium-sized glass or cup (as featured in the photo) and enjoy right away. The swirl in the photo is simply a splash of extra plant milk stirred with a spoon.
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