&'s coffee shop makes the best Peanut Butter Mocha. It's a frozen coffee drink that is beyond delicious -- if you happen to like peanut butter and chocolate.
But. The coffee shop peanut butter contains high fructose corn syrup as does the chocolate syrup. But since & knows the "recipe" and has opportunity to think through making this a better choice we've been working on making it reproducible at home.
She has discovered that flax seed and spinach don't even tweak the taste, and that chocolate syrup can be swapped out for Vegan chocolate flavored protein powder. Coconut, almond or flax milk work great, too. Almond butter would as well, but will change the flavor.
Peanut Butter Mocha
4 ounces brewed or cold press coffee
6 ounces of vanilla or chocolate non-dairy milk
3 TBSP peanut butter
1 TBSP ground flax seed
2 or 3 TBSP chocolate syrup (or powdered chocolate Vegan protein powder)
1 Cup packed (= what you can grab with both hands) organic spinach leaves
6 ounces of vanilla or chocolate non-dairy milk
3 TBSP peanut butter
1 TBSP ground flax seed
2 or 3 TBSP chocolate syrup (or powdered chocolate Vegan protein powder)
1 Cup packed (= what you can grab with both hands) organic spinach leaves
1 to 1 1/2 Cup ice.
Combine all in a high speed blender. Whir. Add one cup to 1 and 1/2 cup ice. (Depending on how thick you want it.) Combine and pour into two or three cups/mugs.
