Yesterday I stumbled upon the third interview this summer with a beautiful woman explaining how her vacation does not really begin until she stands in the airport with a huge Starbucks Frappuccino, ready to take on this years summer holiday. And yes it is so true that summer and vacation screams: ‘Let go of everyday self-control and indulge on the things we normally crave’ and ‘We are gonna have ice everyday’. And I totally tend to do this myself and I actually do think it is mentally healthy to let go, relax and loosen some of the boundaries.
When that’s said I also know that many women wanna look awesome (not sugar bloated) in their fashionable bikini and more importantly feel good with their body, have a steady energy level and an easy mind during their holiday. My way to embrace both indulging and having a feeling of well-being on my holiday is to start each morning with a run – this is amazing and totally magical to see new landscapes and oceans while you are taking good care of your body and mind. And further try to indulge on the gooood stuff. Because even though it feels good to have ice cream everyday and eat a pizza, your body still needs proper fuel and nutrients so that we can use the holiday to reload and feel strong and ready when we return to our busy everyday.
In order to do both I thought it was time to create a little healthier alternative to the popular frappuccino – cause lets face it we need some of those mocha filled ice shakes during a hot summer. This one is flavoured with mint and real chocolate from cocoa beans. It is sweetened with dates and banana, which also contributes to a creamy and delicious texture. I have topped these frappes with whipped cream and freshly grated dark chocolate, but you could use whipped coconut cream for a vegan option or even omit the cream if it seems to heavy/energy filled to you.
But if you feel like pampering yourself this summer this frappuccino is an excellent choice and I can guarantee that it will keep your body healthy and contribute to a healthy-holiday mind as well!
Mint & Choco Frappuccino
3/5 to 4/5 cup nut milk or milk of your choice (if coconut use 50/50 with water) – 150-200 ml
8-10 ice cubes
1 large frozen banana in smaller pieces
2 tsp instant espresso coffee powder or 1 cold double shot espresso
1 Tbsp cocoa nibs
3 soft dates (30 g) – soak if necessary
1/4 tsp ground vanilla
Mint leaves, I used 4
A pinch of salt
Grated dark chocolate
You should use a high speed really good blender. Combine coffee, milk (start with 3/5 cup / 150 ml) , mint, cocoa nibs, vanilla, dates and salt. Blend until totally combined.
Add ice and frozen banana and pulse until crushed and blend on high speed for 10 additional seconds. If It seems a little stuck in the blender, you can add a little more milk.
Serve the frappuccino in tall glasses and top with whipped cream and chocolate.