I made Green Kitchen Stories’ coconut coffee shake the other day, and it was fantastic. The espresso complemented the coconut, rice milk, and hazelnuts perfectly, and it was thrilling to discover a healthy homemade version of Starbucks’ tempting frappuccinos.
I played around a bit, and adapted the recipe with a new flavor palate: hazelnut, dark chocolate, and orange. The result is refreshing and subtle. I love the rich flavor of the espresso, but you could easily substitute brewed coffee or instant coffee powder. (If you use powdered coffee, incorporate it into the drink in the blender instead of stirring it in last.)
Hazelnut Orange Chocolate Iced Latte
(adapted from Green Kitchen Stories)
1/2 – 3/4 cup original or vanilla-flavored rice milk
1/4 cup raw, unsalted hazelnuts
2 blocks of dark chocolate, chopped into small pieces or melted
zest of half a medium orange
1/2 of a medium-large banana, sliced and then frozen for at least 2 hours
1/2 tsp. vanilla extract
squirt or two of agave nectar
4 ice cubes (optional)
1 shot of espresso, cooled
Combine all ingredients except espresso in a blender and mix until smooth. Pour into a glass and stir in the espresso.
Makes 1 good-sized blended latte-type drink.