to Make a Chocolate Vanilla Smoothie
Dr. Ben Kim
on from our look at how
to make almond milk, let's take a peek at how to make a richly
satisfying chocolate vanilla smoothie.
you go through the steps below, with just a few simple tweaks on the
fly, you'll know how to make an endless variety of yummy, nutrient-dense,
and dairy-free smoothies and soft ice creams, all with a blender and
a few inexpensive ingredients.
with a cured vanilla bean - we get ours from a place called The
Organic Vanilla Bean Company, but you can probably find quality
vanilla beans locally.
off both ends with your favorite knife.
pointed end of your knife to carefully split the vanilla bean in two,
is a look at the cut surface of half a vanilla bean - see the chewy-looking
flesh in the middle? That's a collection of hundreds of vanilla bean
probably a more accurate name for these specks.
just always called them specks.
uncut side of one half on the cutting board, anchor one end with a
finger or thumb, and gently but firmly scrape the sharp edge of your
knife along the length of the open vanilla bean, just like this:
right? Save these vanilla bean specks for just a bit later.
some frozen banana slices to your best blender - you'll want to use
about a cup of banana slices for each serving you want to make.
banana slices are really the one essential requirement for sweet and
creamy smoothies and soft ice creams. We almost always buy extra bananas
when we go grocery shopping, and when our extras get nice and ripe
- we slice them up and keep them in an air-tight bag or container
in the freezer.
not already doing this with your smoothies and using ice instead,
you really owe it to yourself to give it a go. I can pretty much guarantee
that you'll never go back to ice-based smoothies.
add a teaspoon of quality
cocoa powder to the mix - about one teaspoon per cup of frozen
banana slices is the right amount for most people.
want to make, say, a berry-flavored smoothie, simply avoid the cocoa
and add fresh or frozen berries. About two heaping tablespoons of
any type of fresh berry works quite well. And if you want a straight
vanilla smoothie or soft ice cream, don't add anything but the vanilla.
where the vanilla comes in.
need to use your finger or a utensil to scrape the vanilla beans into
just enough non-dairy milk to give your blender the bite it needs
to bring everything together. About a cup of non-dairy milk per cup
of frozen banana slices is a good amount, but try to start with just
a bit less - you can always add a bit more if you need to.
use almond milk.
a solid whirl in the blender, here's what you're left with - a cold,
creamy, and richly satisfying chocolate vanilla smoothie:
real vanilla specks in there?
like a little chocolaty crunch to your smoothies, sprinkle a small
handful of cocoa
nibs on top.
hard for me to know how good these smoothies look in these pictures
because familiarity numbs the senses just a smidge, but let me be
clear: This is one fabulous smoothie that will not let you down.
thing to note: Because it's best to start with too little rather than
too much milk while blending, you may need to pause the blender at
times and use a utensil to push the unblended banana slices towards
tad bit aggressive in just about everything I do, so I usually just
jostle the blender a bit as it's blending, and this tends to do the
a live blender isn't something I can recommend without being by your
side to guide you on proper form. So try the pause-and-scrape-down
method first, please.
note: If you have a heavy-duty blender, like a vita-mix,
use half to three-quarters of a cup of milk per cup of banana slices,
and you'll end up with ice cream that really looks and tastes like
the recipe sans pictures, view:
thing: If you don't have easy access to vanilla beans, do not hesitate
to make this smoothie without it. Real vanilla adds a lovely layer
of flavor, but even without it, I'm pretty sure that you and those
you make this for will be quite pleased.
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