Mocha-Almond Smoothies - zilla news

Tuesday, January 23, 2018

Mocha-Almond Smoothies


3/4cup 1-inch pieces peeled rutabaga or parsnip

3/4cup 1-inch pieces peeled eggplant

2teaspoons instant espresso coffee powder

1/2cup boiling water

1/4cup packed brown sugar

2bananas, cut up

1cup vanilla-flavor or original almond milk, chilled

1/2cup Greek yogurt

3tablespoons almond butter or peanut butter

2tablespoons unsweetened cocoa powder

2tablespoons honey


  1. In a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again.
  2. Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill.
  3. In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.*
  4. Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months.
  5. To serve, in a blender combine 6 smoothis cubes and 3 tablespoons milk per serving. Cover and blend until smooth. Pour into tall glasses and serve immediately.

From the Test Kitchen

If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To serve, thaw in the refrigerator if frozen. Stir well before serving.)

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