Chocolate Hazelnut Coffee Milkshake
Prep time:
Cook time:
Total time:
Serves: 1
- Place all ingredients except the whipped coconut cream into a blender and blend on high until smooth.
- Pour into a tall glass and top with whipped coconut cream.
- Enjoy!
- Place can of coconut milk in the refrigerator overnight to allow the cream to separate from the water.
- Place mixing bowl and whisk attachment in the freezer overnight as well. It's important that these are kept cold to make a better whipped cream.
- Remove mixing bowl and whisk attachment for either your stand mixer or hand mixer from the freezer.
- Remove coconut milk from the refrigerator and scoop out the cream top layer leaving the water at the bottom.
- Place coconut cream and cinnamon OR Pumpkin Pie spice in the cold mixing bowl and whisk continuously for about 5 minutes.
- Serve on top of coffee milkshake and enjoy. Coconut whipped cream can be kept in the refrigerator for about 3 days.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/hazelnut-mocha-smoothie/
3.4.3176