Cold Brew Chocolate & Cinnamon Shake
The weather forecast at the farm is looking pretty toasty. And by a little toasty, I mean we’re nearing 100 degrees on Saturday and Sunday. We farm at the base of a mountain and are accustomed to crisp cool air and weather this extreme is pretty uncommon. This year it’s looking like it’s going to be a dry and hot summer and we’re pretty nervous about that. The plants (and farmers) are definitely going to take a beating. We’ve got our irrigation dialed and we’re moving lines around the farm all day long. It’s a pain in the ass but it’s totally necessary when the temperatures are this extreme. I wish we could sit back and relax by a cold lake but the farm is more demanding than ever so we’ll be working away trying to stay on top of chores. Thankfully, this tasty shake has been on rotation as an afternoon refreshment and we’re so happy we discovered the beauty of adding cold brew coffee to our smoothies. Between the caffeine and tasty chocolate this shake is a lovely treat to help beat the heat. I hope you all enjoy this simple shake as much as we do. The addition of coconut whipped cream takes this to a whole new level and should not to be skipped! Just remember to refrigerate your can of coconut milk the night before you make this so it can solidify. Other than that, this shake can be whipped up in a flash!
Cheers from Tumbleweed Farm
Cold Brew Chocolate & Cinnamon Shake with Coconut Whipped Cream
Prep Time: 10 minutes Cook Time: 0 minutes Serves: 2Coconut whipped cream
- 1 can full-fat coconut milk (or coconut cream) refrigerated overnight
- 1 Tablespoon honey or maple syrup
- 2 teaspoons vanilla extract
- 2 frozen bananas
- 2 Medjool dates, pitted (if your dates seem dry soak them in boiling water for 5 minutes)
- 2 Tablespoons peanut butter
- 1 Tablespoon unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- tiny pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup cold brew coffee
- 1/2 cup almond milk + additional to thin if necessary
- Place a bowl and electric beaters into the freezer for 5 minutes to chill. (you can also use an immersion blender– just place the blender stick and bowl in the freezer)
- Remove the coconut milk from the fridge. Scoop the solids out into the chilled bowl. Save the liquid for another use. Add the honey and vanilla to the bowl and using an electric beater, beat until fluffy and smooth. Taste and adjust sweetness as necessary.
- Place all of the ingredients for the shake into a high speed blender and whirl away until smooth and creamy.
- Divide the shake between 2 cups and top with coconut whipped cream.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary