I never thought I’d say this, but I’ve been getting really bored with smoothies lately. I feel like I’ve run the gamut when it comes to all the healthy add-ins. Chia seeds, flax seeds, oats, peanut butter, you name it, I’ve thrown it in my smoothie. I’ve been feeling the need for something different. I don’t know about you, but when the weather is this cold, I crave nothing but warm things. Even though smoothies are the perfect breakfast, it’s so hard for me to get excited about a frothy cold drink in the Winter.
I started to think of drinks that make me feel warm and toasty. Of course there’s always alcohol, but I can’t very well start my mornings with a shot of smoothie. It’s too soon in my relationship with liquor to take that step, plus day-boozing totally defeats my fitness goal purposes. Then I started to think of this deliciously spicy hot chocolate that I got at the Chocolate Room in Park Slope. Um, the combination of sweet hot chocolate and chili peppers… seriously?! It’s delicious and I was determined to bring that warm, spicy flavor to my icy breakfast smoothie.
Solution: Cayenne pepper! Cayenne pepper promotes circulation, speeds up the metabolism, and improves digestion. This powerhouse spice also adds an unexpected kick of heat to your otherwise ice cold smoothie. This recipe is the perfect blend of sugar and spice. You absolutely must try this!
Mexican Chocolate Breakfast Smoothie
- 1/3 cup Greek yogurt
- 1/2 cup milk (I use vanilla almond milk)
- 1 tsp vanilla extract
- 1/2 of a ripe (preferably frozen) banana
- 2 tbsp cacao powder
- 1/8 tsp cinnamon
- a pinch of ground cayenne pepper, to taste (but I suggest you start really small)
- extra ice, if desired
- place all ingredients in a blender and process until smooth
- garnish with cacao nibs and coconut shavings, if you’re super fancy
Creamy, sweet, and spicy. This recipe is everything! If you haven’t paired chocolate and chili peppers before, this is the perfect recipe to start with. You won’t regret it!