Three Takes on a Chocolate Milkshake

Who says shakes are for only the summer months? Definitely not us!

Last summer we invested in a fancy shake/slush machine at the shop and introduced our decadent dark chocolate milkshake, which has developed quite the following. What's not to love about sipping on creamy frozen chocolate deliciousness on a steamy afternoon?

But next weekend - September 11th and 12th - is the last call for chocolate shakes before we pack up the machine for the winter. To celebrate the end of summer (and the beginning of the school year!) we created 3 shake recipes you can enjoy at home for a special after school treat for the kiddos or, even better, a mid-day treat for yourself.

Jody's Chocolate Banana Licuado

This recipe is inspired by one of my favorite street treats from when I was a graduate student living in Chiapas, Mexico on a shoestring budget. Licuados or Batidos (as they are called in Cuba and along the Caribbean Coast) were my favorite inexpensive, quick meal made from milk, fruit and - in the case of my favorite combination of choco-banana - Nesquik. They were often served in a plastic bag tied at the top with a straw inserted and served only slightly chilled. Kids young and old enjoyed them as they strolled the streets with their families on the evenings and weekends.

Of course, using great chocolate and dairy takes the flavor to the next level but this recipe still transports me to those lovely afternoons of people watching in the zocalo of San Cristobal De Las Casas. I've added vanilla ice cream to the traditional recipe because why not? You could easily make this vegan by substituting in cashew milk and non-dairy vanilla ice cream.

Ingredients

1/4 cup GDC hot chocolate mix
4 oz boiling water
1 tbsp natural cocoa powder
¾ cup whole milk
1 large frozen banana
4 heaping scoops of vanilla ice cream (about 2 cups)

Variation #1: add ¼ teaspoon ground cinnamon, dash of cayenne pepper for a delicious kick of spice!

Instructions

Make Chocolate Sauce: In a measuring cup or heat safe bowl, pour boiling water over hot chocolate mix, let stand for 30 seconds then whisk until chocolate is completely melted. Add cocoa powder and whisk until fully blended. Allow sauce to cool to room temperature.
Add banana, milk and ice cream to a blender and pulse until well mixed. Add chocolate sauce and any variations you'd like and blend until smooth.
Top with whipped cream if you wish and enjoy!

Christina's Hummingbird Truffle Milkshake

I absolutely love the hummingbird truffle we make and decided to use that as inspiration for a chocolate milkshake with bright floral and fruity flavors! This shake is definitely a treat, perfect for a sunny fall afternoon. If you don't have access to the tea used in our truffle, use dried hibiscus mixed with dried cherries and blueberries. The milk and ice cream could be replaced with their non-dairy counterparts to make a vegan version.

Ingredients (per serving)

2/3 cup milk
2tsp Light of Day hummingbird nectar tea
1/4 cup dark chocolate discs
A few scoops of vanilla ice cream

Instructions

Heat milk with tea and chocolate over medium heat, whisking regularly, until the chocolate is completely melted.
Chill the mixture completely.
Strain mixture to remove tea.
Blend with ice cream, more for a thicker milkshake, less for a more chocolatey shake!

Aubrey's Chocolate, Peanut Butter, and Banana Vegan Milkshake

This smoothie is my go-to hunger-buster when I want a healthy and refreshing treat. It happens to be very versatile, so don’t be afraid to substitute what you have on hand. I use frozen bananas as my base which gives it a thick milkshake-like consistency while keeping it dairy-free.

Ingredients

1 cup milk alternative +/- based on desired milkshake consistency
1-2 frozen bananas
1 heaping tbsp GDC Natural Cocoa Powder
1-2 heaping tbsp peanut or nut butter (try our chocolate hazelnut or sunflower seed butters).
Honey to taste
Topped with chopped chocolate discs

Instructions

Blend all ingredients and pour into a glass. Easy peasy!

Tip: you can “hide” a small handful of spinach in this recipe if you’d like