Featured Recipe
Dark Mocha Shake
By Kate
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A quick blend of cocoa-rich chocolate and creamy coffee flavor. Uses oat milk instead of regular milk for lighter texture and almond butter for fat and depth. Bitter edge from espresso powder balances sweet maple syrup. Blended till velvety, creamy without over-thinning. Can swap out almond butter for peanut or sunflower seed butter. Great for mornings or afternoon jolt, chilled thick or thin with extra oat milk. No overblend or ice chips ruin the silkiness—watch the texture closely. This version swaps banana for avocado for a subtle earthiness, adds cinnamon for warmth, pulls back syrup for less sweet but more complex notes.
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Prep:
7 min
Cook:
0 min
Total:
7 min
Serves:
2 servings
mocha
shake
cocoa
avocado
smoothie
Introduction
Mid-morning slump? Grab a blender. Nothing fancy but the right combination of bitter, sweet, and cream can lift you without coffee jitters. Cocoa—unsweetened; pure chocolate flavor with a bite. Swap banana for avocado—why? Less sugar, more silk, interesting texture. Nut butter helps mouthfeel and adds protein so you aren’t just drinking sugar. Espresso powder wakes the chocolate—don’t confuse with instant coffee, this is finer, more bitter. Cinnamon—tiny but effective for flavor depth. Maple syrup over honey because it blends better cold, and that subtle maple notes pair well here. Oat milk, a smart swap for cream or cow milk if you want lighter, smoother creaminess without dairy heaviness. Ice keeps it chill but mind the dilution. Blend carefully—overdoing breaks fat emulsions, ends bitter. Know when it looks slick with no clumps. Drink fresh, no standing around or it breaks down.
Ingredients
About the ingredients
Oat milk is your best silent partner—neutral with a bit of natural sweetness, plus it froths well. If you must, light almond or soy milk works but may shift flavor balance. Cocoa powder — use unsweetened and sift it first to prevent gritty lumps; cheaper brands tend to clump. Avocado replaces banana here—less sugar, richer fats, and a smooth texture to carry flavor. Nut butter anchors texture; almond butter is mellow, not overpowering like peanut. To adjust sweetness, maple syrup keeps cold drinks from tasting flat, unlike honey which can thicken or not dissolve cold. Espresso powder, not instant coffee granules, is key for sharp punch without grainy texture. Cinnamon adds subtle warmth; skip if you’re not a fan but it does round bitterness. Vanilla extract should be pure, adds lift. Ice cubes keep chill — freshly frozen from good water; old freezer ice tastes flat or metallic, kills flavor. Experiment but watch dilution rates – more ice requires thicker blends or more milk to compensate.
Method
Preparation
- Drop oat milk into a large blender first. It’s your thinning agent—contributes to mouthfeel so measure carefully. Next, scoop in the sifted cocoa. Sifting stops clumps, makes blending smoother.
- Add the avocado chunk. Not banana here, avocado swaps to cut sweetness, add creaminess. That fat softens the cocoa edge, adds texture richness.
- Follow with almond butter. Nut butters bind fat and protein, creating creamy body. Peanut or sunflower butter can substitute—peanut brings stronger flavor, sunflower is allergy-friendly.
- Sprinkle espresso powder and cinnamon next. Espresso powder wakes the chocolate, prevents flat chocolate flavor. Cinnamon adds subtle complexity but doesn’t overpower—don’t overdo.
- Drizzle maple syrup last. Adjust sweetness by taste, remember espresso and cocoa add some bitterness.
- Top with vanilla extract. Adds fragrant lift, balances bitter notes.
- Ice cubes go in last. They chill and help give body but too many can water down fast.
- Pulse on high for 40-70 seconds. Watch the mixture swirl to glossy and thick but flowy. No longer than needed—overblend, and avocado fats break down, turn greasy feeling bitter.
- Stop blender, check thickness with a spoon. Should be pourable, not watery or clumpy. If too thick, add a splash more oat milk, no more than 2 tbsp at a time—don’t flood it.
- Give one more quick blitz if adding liquid.
- Pour straight into two glasses. Watch the shake settle a moment — a good indicator it’s thick enough without separating.
- No straw needed. Sip slowly, enjoy interplay of bitter espresso, creamy avocado, mellow almond butter, and warmth of cinnamon.
- If texture seems off, add a pinch of salt next time or blend extra 5 seconds to better emulsify.
Blending
Serving
Technique Tips
Layering ingredients right matters — milk first stops powders sticking at blades, helps blend evenly. Sift cocoa to avoid gritty spots, nobody wants chocolate sand. Avocado goes in before nut butter, so fats emulsify together, not in clumps. Espresso powder and cinnamon mixed dry sticks intruding; add separately. Maple syrup late so it dissolves into fat and water, not just sitting on top. Vanilla extract towards the end preserves aroma. Ice goes last; blend just enough to crush them without turning to water. Watch for smooth glossy swirl—indicator fats dispersed evenly. Should be thick but flow like a light shake, no chunks or grease spots. Overspin and fats break down, bitterness creeps in, no good. Use quick pulses if needed. Taste after blend, adjust milk or sweetener carefully—not all at once, you can overcorrect fast. Pour immediately; avocado oxidizes and shake darkens if left too long. If separation occurs, add splash of milk then re-blend very briefly.
Chef's Notes
- 💡 Layering matters. Milk first in the blender helps powders mix well. Cocoa should be sifted; no gritty spots. Avocado next, keep it creamy, then nut butter. Don't overdo any ingredient; bitter note can creep in.
- 💡 Ice cubes should go last. They chill the mixture, add body. But too many, and it waters down flavor. Chop them small, maybe pulse a bit. Check texture, should be thick but pourable.
- 💡 Watch blending time. Pulse it high, 40-70 seconds, and stop. Look for glossy swirl—no clumps, flowy yet thick. Overblend leads to greasiness; no good.
- 💡 Taste before pouring and adjust. If bitterness is too much, add splash of milk or a bit more maple syrup. Easy to over-sweeten, go slow. Avoid flooding it.
- 💡 Dive into ingredient swaps. Almond butter could be peanut or sunflower butter. Feel free to substitute but watch flavors shift. Each nut brings different notes—richness, depth, or lighter touch.
Kitchen Wisdom
How to fix a too-thick shake?
Add a splash of oat milk, blend briefly. Do it slowly. If too thin, next time cut back ice or avocado. Balance is key.
Can I store leftovers?
Shake won't keep well. Avocado oxidizes; color alters fast. If needed, refrigerate sealed. But drink fresh - that's best.
Common issue with texture?
If gritty, check cocoa brand. Sift before adding. Overblending breaks fats too much; leads to unpleasant flavor. Keep pulses quick.
Alternatives for nut butter?
Try tahini; same creamy vibe but different taste. If allergies arise, skip nuts entirely. Use seeds instead in similar quantities.
