I love my thickshakes, and this is a decadently gorgeous one. Dark with cocoa, rich with hazelnut, and slightly sweetened with rice malt syrup, you’ll wonder why breakfast doesn’t always taste this good!
Psyllium adds fibre to this, while cottage cheese and milk provide calcium, protein, and fat. Hazelnuts bring their own share of fat and other nutrients – magnesium, iron, Vitamin E, phosphorous, and potassium.
You won’t believe how creamy and thick this is, hence my exceptionally wide straw. If you freeze it for an additional 30 minutes after blending, it gains an ice-creamy consistency . . . patience is bliss.
My recipe for “Hazelnut Butter” can be found in the “Treats” category. If you haven’t made any, try throwing some whole hazelnuts in your blender instead – you may get some grittiness, but I guess that’s additional texture!
This recipe can be gluten-free and egg-free.
Preparation time: 5 minutes (plus optional freezing)
– 1/3 cup cottage cheese
– 3/4 cup milk of choice
– 2 Tablespoons cocoa powder (mine were heaped)
– 1 scant Tablespoon hazelnut butter
– 1/3 teaspoon cinnamon, optional
– 1 teaspoon rice malt syrup (I used a bit less)
– 1 teaspoon psyllium husks
– 1/4 teaspoon guar gum
– 8-10 ice cubes
– extra chopped hazelnuts, to garnish
1. Throw all ingredients except ice/ garnishes in your blender. Blitz until creamy. Add the ice and blend until frosty and smooth. Pour into a large glass, garnish, and freeze for a few minutes if desired. Enjoy! 🙂