National Coffee Milkshake Day

Happy National Coffee Milkshake Day!!!

Normally I am a big tea drinker but as of late I have been drinking home made coffee smoothies (I know not exactly a milkshake sorta but it’s coffee so I get a free pass?) and iced coffee for a quick pick-me-up. Of course, being as close to nondairy and allergy friendly as possible has made coming up with ideas for flavoring pretty fun.

So to celebrate this really cool, unofficial (though it would be awesome for it to be an official holiday) holiday, I have come up with an easy-to-make recipe for a simple and quick iced coffee. I’ve also included a link to my Vegan Hemp Coffee Smoothie too. All using nondairy and allergy friendly ingredients.

So! For the first recipe is the coffee smoothie which you can find here on my blog: Vegan Coffee Hemp Smoothie

Now, onto my simple iced coffee recipe.

Simple Iced Coffee

Ingredients:

  • 1/4-1 cup Nondairy milk
  • 1 Tbs Instant decaf coffee
  • 1/2 cup Water
  • 1/2 cup (or so) Ice
  • Vanilla extract to taste
  • 1 packet of stevia or 1 Tsp of sweetener of choice

Directions:

  1. Make your coffee according to directions on the coffee container (or if you use a Keurig or another coffee maker, use 1 of those cups and use a small cup setting.).
  2. Let your coffee cool to room temperature or place in the fridge.
  3. Once your coffee is cool, add your nondairy milk, vanilla extract, and ice in a glass then pour your cooled coffee on top. Adjust the vanilla and any sweetener to taste.
  4. Stir and enjoy!

Optional: Try adding different extracts for a variety of flavors! Ex. Mint.

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Vegan Coffee Hemp Smoothie

Vegan Coffee Hemp Smoothie

Vegan Coffee Hemp Smoothie

I find that every so often I could use a pick me up. Especially in the mornings or early afternoons where I feel like I’m running low on energy. Hence a Vegan Coffee Hemp Smoothie idea!

I found a good base recipe from http://www.kiipfit.com/coffee-hemp-smoothie/. Many thanks to the creator Gunjan Dudani!

This is approximately 1 serving size though could be split into two if your wanting to share. 😉

Ingredients:

  • 1 TBS Instant coffee granules (I used decaf)
  • 1/2-1 cup of ice
  • 1 cup hemp milk
  • 1 tsp approx of vanilla extract
  • 2 tsp of ground cinnamon
  • Agave nectar (or sweetener of choice) to taste

Directions:

  1. Add all ingredients to the blender and blend till mixed.
  2. Enjoy!

Optional: You can also add frozen sliced bananas instead of ice cubes to make the smoothie more thick and frothy!

Chocolate Peanut Butter Banana Ice Cream

I modified a recipe from TheKitchn.com in One-Ingredient Creamy Ice Cream. It turned out awesome!!!

chocopeanutbanana1

Ingredients:

  •  2 semi-ripe Bananas
  • 2 TSP Coco Powder
  • 1 Heaping TBSP of Creamy Peanut Butter
  • 1/8th TSP Agave Nectar

Directions:

  1. Cut both bananas into coin-sized pieces onto a plate or in a freezer-safe bowl.
  2. Put the cut bananas into the freezer for 1 to 2 hours till they are mostly and/or fully hard.
  3. After the 1 to 2 hours, remove the bananas from the freezer and place in a food processor.
  4. Pulse the processor till the bananas break up and start getting crumbly (or creamy if not fully frozen).
  5. Use the Mix setting for the crumbly/creamy bananas till it is fully creamy.
  6. Add in the peanut butter, coco powder, and agave nectar.
  7. Mix together till fully blended.
  8. Can enjoy or if wanted, put in a closed container and put it back in the freezer for another 15 minutes or till ice cream consistency.