1 tablespoon sugar
2 rounded teaspoons instant espresso, or 2 shots of espresso
2 teaspoons unsweetened natural cocoa powder
¼ cup boiling water
2 cups nonfat milk
2 ripe bananas, peeled, cut into chunks, frozen
1 cup ice
In a small bowl, stir together the sugar, instant espresso, if using, and cocoa powder. Add the boiling water and stir until dissolved. (If using regular espresso, stir the sugar and cocoa into the coffee until dissolved.)
Combine the coffee mixture in a blender with the milk, bananas, and ice, and blend on high until smooth.
Makes 2 servings
Serving size: 2½ cups
Calories 210; Total Fat 1 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 10 g; Carb 44 g; Fiber 4 g; Cholesterol 5 mg; Sodium 130 mg
Excellent Source of: Calcium, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin B6,
Good Source of: Fiber, Magnesium, Manganese, Pantothenic Acid, Vitamin B12
Copyright 2016 Ellie Krieger. All rights reserved.