Yes, it is a little whimsical – the chocolate-coffee flavoured milkshake underneath a layer of ‘froth’ (yoghurt) and dusted with cinnamon, to look like a big glass of coffee. However, the icy-cold smoothie is nothing to be laughed at – this is deliciously decadent!
This tasted so good, I must have eaten (slurped!) it in about 2 minutes flat. Ok, maybe not, but it was a timeless experience nonetheless!
The oats and psyllium husks provide thickness and filling fibre, making this a great breakfast (well, it was for me, anyway). If you use regular instant coffee powder, you can also dispense with the need for your morning cup of coffee – I just like the taste, not the caffeine.
The cocoa powder provides antioxidants and chemicals for a feel-good start to the day, although you may reduce the quantity to suit your liking. I go overboard with that dark, rich powder, but if you want a more coffee-flavoured version, tone down the cocoa to a teaspoon or two.
The Greek yoghurt on top provides a nice dose of protein and calcium, but can be substituted with frothed milk, whipped (or not) coconut cream, or even normal whipped cream, if you’re making this for a dessert/ treat. I liked cinnamon to sprinkle on top – but if cocoa, cacao nibs, or low-fructose dark chocolate (see my recipe in “Treats”) are more down your alley, go for it.
This recipe can be gluten-free, vegan, dairy-free, nut-free, and egg-free.
Preparation time: 10 minutes (plus refrigeration)
Serves 1
Ingredients:
– 1/3 cup rolled oats (use gluten-free if needed)
– 1 scant teaspoon psyllium husks
– 1/2-1 1/2 teaspoons instant coffee powder (I used decaf)
– 1-2 Tablespoons cocoa powder (or less, if you prefer)
– 1-2 teaspoons rice malt syrup
– 1/4-1/2 teaspoon cinnamon, optional
– 250 ml milk of choice
– 6-9 ice cubes
– Greek yoghurt/ whipped coconut cream/ frothed milk (to top)
– cinnamon/ cocoa/ cacao nibs, etc. (to top)
Method:
1. In a bowl/ large cup, combine all ingredients except the ice and toppings. Mix well until ‘smooth’ (the cocoa dissolves). Chill (covered) in the fridge overnight.
2. The next morning, tip the soaked mixture into a blender and blitz with the ice, adding more milk if you need to. Pour into a very big glass, top with yoghurt/ coconut cream, dust with cinnamon, and enjoy! 🙂
