A rich and delicious treat and I’d call it a perfect way to start the day. In my estimation, the very best breakfasts are those that can be doubled as a dessert. Oh yes—that’s what I’m talking about!
This recipe does not take more than a minute, provided you have soaked Chia seeds ready (you can soak it overnight or taking another shortcut, just soak it in hot water for 10 minutes, and tada – you are done). The chia and the mint leaves make the Shake different, so don’t leave them out. And anyway, Chia is very good for you.
Basically, this is your classic Chocolate Shake with a bunch of mint leaves and extra chia seeds added into the mix. I had some fresh mint on hand, so added that in for my greens. For a healthier option, you may replace the sugar with honey and skip the vanilla ice-cream. Also, you can add pieces of ripe bananas (oh by the way, I simply love minions) and it will taste as great.
I don’t really know why I end up making something or the other with chocolate – always. I just cannot help it. This is the fifteenth post on the blog and majority of them have chocolate (this is the 5th post that has chocolate :D). I have already posted recipes for:
Try this Choco-Chia mint shake and let me know how you found it! Just blend it until it’s nice and smooth and enjoy!
½ litre milk
2 tbsp. powdered sugar
2 tbsp. chocolate syrup
3 scoops of vanilla ice-cream
12-15 mint leaves
2 tsp. Chia seeds
Soak chia seeds in half a cup of water and keep them aside for at least an hour (you may save time if you use hot water). In a large container, add milk and the sugar, chocolate syrup, one scoop of vanilla ice-cream and churn everything with a hand blender (you may also use a mixer) until everything comes together.
Now break the mint leaves with your hand and add it to this milk mixture. Hand-blend once again for a minute or two, until everything is combined with each other (you should see very small bits of the leaves).
In a serving glass pour the milk until the glass is 3/4th filled. Add a spoon of the chia seeds (after draining any excess water) and top it with a scoop of vanilla ice-cream. Drizzle some chocolate sauce, decorate with mint sprigs and serve chilled.