Mexican Chocolate Shake
http://cooking.nytimes.com/recipes/1014648-mexican-chocolate-shake
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Ingredients
- 1/4 cup sugar
- 2 cups almond milk
- 1 pound silken “lite” tofu
- 12 ounces good semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon, optional
- 1/2 teaspoon chili powder, or more to taste, optional
- Chocolate shavings
Preparation
Step 1
Put all the ingredients except for shavings in a blender and purée until smooth. Chill for at least 30 minutes in the freezer. Garnish with chocolate shavings before serving.