Apparently, I’m on a smoothie roll, here. I sorta just came up with this one on a whim. Just in time for New Year’s resolutions.
It tastes decadent, but it’s actually very healthy.
Traditionally, chocolate in Mexico (and Central America) is served as a smooth, creamy drink, sorta like hot cocoa. However, in Mexico, it’s flavored with cinnamon and other spices, to give it a rich spicy flavor. The spices compliment cocoa perfectly. If you’ve ever had it, it’s like there’s something you can’t quite put your finger on that tastes different. It’s delicious. The flavors lend themselves perfectly to a protein smoothie for breakfast.
Mexican Chocolate Protein Smoothie (makes 2)
- 1 cup unsweetened almond milk (you can also use regular milk)
- 1 ripe banana
- 1 serving chocolate protein powder (I used Manitoba Harvest Hemp Protein)
- 1/3 cup plain non-fat greek yogurt
- 1 Tb flax meal
- 1 Tb unsweetened 100% cocoa powder
- 1 tsp cinnamon
- dash of cayenne pepper
- 3-4 ice cubes
Put everything in the blender in this order. Blend until smooth. Enjoy!
I used almond milk here, but you can easily use regular milk. Sometimes I do use 2% cow’s milk. It just depends on what I have in the fridge. Also, I had low-fat vanilla yogurt, but it’s better with plain non-fat greek yogurt. I don’t like smoothies super sweet, and this is just on the border with the vanilla yogurt, but maybe that’s how you’d like it. Of course, like the eggnog smoothies I made, you can use whatever protein powder you like. I really like hemp protein because it doesn’t have a bunch of scientific sounding ingredients and is also pretty high in fiber–something that keeps you from getting hungry for a few hours.
Now, that was way to easy. And you’ve just upgraded your boring daily smoothie to something kinda fancy and exotic. Booya.