Vanilla Zebra Milkshake

By Chef: Amanda Maguire
Posted:  June 7, 2012


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Can’t decide between chocolate and vanilla? You don’t even have to make that tuff decision, simply make this recipe that fuses those two worlds together quite decadently! Coconut milk and ice blends with real tahitian vanilla bean, omega 3 rich chia seeds, a few drops of liquid stevia, and a generous drizzle of raw chocolate syrup. Try also adding a little mint leaf or organic mint extract to the blender for a cooling mint flavor explosion!

For the Milkshake

  • 1/2 C. Canned, Light Coconut Milk (Or homemade for a raw version)
  • 6-8 Ice Cubes
  • 1 Tbs. Chia Seeds
  • 1 Tsp. Vanilla Bean Paste (or Pure Vanilla Extract)
  • 1/4 Tsp. Xanthan Gum
  • Sweetener to Taste (I used about 10 drops of NuNaturals Liquid Stevia)
  • Pinch of Sea Salt

For the Chocolate Syrup:

  • 1 Tbs. Raw Cacao Powder (or Cocoa Powder)
  • 2 Tsp. Agave
  • 1 1/2 Tsp. Water

For the Banana Sorbet:

  • 2 C. Sliced Bananas (about 2 large bananas, fresh not frozen)
  • 2/3 C. Water
  • 1 Tsp. Coconut Oil, melted
  • Sweetener to Taste (I used 1 Tbs. Raw Agave)

For the Chocolate Syrup:

1) Combine the cacao powder, agave, and water in a small bowl. Stir until no lumps remain and set aside.

For the Milkshake:

1) Add the coconut milk, ice cubes, chia seeds, vanilla, xanthan gum, and sea salt to the blender. Blend and add sweetener according to your taste preference.

2) Drizzle the chocolate syrup along the sides of a large glass, then pour in the vanilla milkshake.