You can tell when it’s getting near St. Patrick’s Day by all the green non-vegetable food that pops up. Green beer, green eggs and green mint milkshakes. This year put a little natural nutrition in your St. Paddy green!
I was looking at some other redos of this minty shake and was shocked to see that many people are putting in food color to make their shakes green. I think that’s a huge missed opportunity! In my household if it’s green there are green veggies in it – and there may be some greens hidden away even if the dish is not green!
I used kale in my shake but you could use spinach to make it even milder. Spinach is a great gateway into more challenging greens like mustard, chard or collards. (Though now is a great time for collards because they are milder and sweet after a winter freeze.)
I used a mixed nut milk of cashew, almond and hazelnut but a coconut milk like So Delicious would work well too. I like the nondairy milk to have a little fat in it for these drinks because it makes a more cohesive drink.
Using vanilla extract adds that vanilla ice cream flavor without all the fat and calories that even nondairy ice creams contain. A little mint extract and stevia makes it into a sweet treat without all the calories. The whole thing is under 100 calories!
Kathy Hester is the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her second book, The Great Vegan Bean Book, is available for pre-order on Amazon and now you can pre-order her third book which comes out this fall, Vegan Slow Cooking for Two or Just You!