Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Coffee or smoothie? No need to choose just one when you can blend up a batch of this brilliant beverage that includes cocoa, instant espresso, a banana and a couple hidden vegetables.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan cook rutabaga and eggplant in enough boiling water to cover, about 15 minutes or until very tender. Drain and rinse with cold water to cool quickly.

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  • Meanwhile, in a small bowl combine the boiling water and the espresso powder. Stir until dissolved. Add brown sugar; stir until sugar is dissolved. Cover and chill while vegetables cook.

  • In a blender combine rutabaga mixture, brown sugar mixture, almond milk, banana, almond butter, and cocoa powder. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth.

  • Pour into tall glasses and serve immediately.

Make-Ahead Tip:

Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.

Nutrition Facts

209 calories; fat 8g; saturated fat 1g; carbohydrates 34g; mono fat 4g; poly fat 2g; insoluble fiber 4g; sugars 25g; protein 4g; vitamin a 210.3IU; vitamin c 10mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 22.3mcg; sodium 93mg; potassium 473mg; calcium 149mg; iron 1.3mg.
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