Tonight I had a random craving for a chocolate peanut butter smoothie and decided to make one up. I fancy myself a darn good smoothie maker. It must have been my professional training at Jamba Juice during that month in college. There, I learned to keep frozen fruit on hand for when the smoothie mood strikes, and to think of a blender as a necessity.
Although this smoothie is pretty healthy, full of potassium from the bananas and protein from the peanut butter, it tastes like a thick, creamy, chocolatey milkshake. (Darren doesn’t like bananas, but he couldn’t taste them very much.) As with all smoothies, you can improvise with this one. If I’d had chocolate syrup, for example, I would have used it instead of cocoa powder, because it blends better.
Tip: Frozen fruit, particularly bananas, makes smoothies thicker and icier than unfrozen fruit. Buy bags of organic frozen berries to keep in the freezer. Also, get in the habit of freezing sliced bananas in Ziploc bags–particularly those that are too ripe to eat.
- 1 1/4 cup milk (whatever type you like; I use almond)
- 1 tablespoon unsweetened cocoa powder + 2 teaspoons brown sugar (you can substitute sweetened cocoa powder or chocolate syrup)
- 2 tablespoons creamy peanut butter (or almond butter)
- 2 small bananas or 1 large one, preferably sliced and frozen in advance
- 1 handful of ice cubes
Blend everything together until thick and smooth. Enjoy!