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Vegan Vegetarian Recipes


I grew up in a family of non-coffee drinkers and never acquired the taste for the bitter potion that's become so trendy and so revered. But I do have a bent for coffee-flavored desserts and beverages because of their milder taste. One hot summer night I had a craving for something with a punchy mocha flavor and came up this very cool shake that's so well-endowed with mocha it leaves no doubt of its contents--except for one unlikely ingredient that might seem somewhat out of place in a beverage.

The mystery item, fresh avocado, gives the shake its slick, silky-smooth and creamy texture, yet it remains unseen once the beverage is blended. You can keep the green gem a secret or start a fun guessing game to see who can identify the secret ingredient. With its base of cocoa and imitation coffee, the shake's brownish color disguises the avocado completely and keeps the sippers guessing.

Mocha Rum Shake

Makes 5 cups or 4 servings

    2 cups (480 ml) vanilla or plain soymilk, well chilled
    25 pitted dates, snipped in half
    Flesh of 1/2 large avocado (about 12 ounces or 340g)
    1 tablespoon plus 1 teaspoon natural coffee substitute like Pero and Caffix
    1 tablespoon plus 1 teaspoon unsweetened cocoa powder
    3/4 teaspoon vanilla extract
    3/4 teaspoon rum extract

    1 1/2 cups (360 ml) ice cubes

    2 tablespoons crushed raw pistachios
    4 small sprigs fresh mint leaves

  1. Combine the soymilk, dates, avocado, coffee substitute, cocoa powder, vanilla extract, and rum extract in the blender. Add the ice cubes and blend on low speed for a few seconds. Switch to high speed and blend until all the dates are well incorporated and the mixture is smooth and creamy.
  2. Pour the shake into four 6-ounce (180 ml) glasses and garnish each with a generous sprinkle of crushed pistachios and a sprig of mint leaves. Insert a straw into each glass and serve.

Click here for past cookingwithzel@home.comeonin recipes


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