When my youngest son introduced me to his favorite coffee shop, he and the owner, his friend Brice Young, conspired to make me a blueberry mocha with a good Central American coffee (I want to say it was Nicaraguan. It may have been Guatemalan. But I digress). I have been in love with the flavor ever since.
I am not really a smoothie person, but, once in a while, when it’s really hot, I will find myself in the mood for a smoothie. One day I found myself there and was prepared to make myself a nice blueberry, but I suddenly thought of mocha and realized I had chocolate almond milk in the fridge. Then I remembered that blueberry mocha and creativity took over.
I used a few ready-made items, but I made those parenthetical for those who don’t necessarily have the same items in their pantries and fridges.
1 cup chocolate almond milk (I used Silk’s Dark Chocolate Almond)
1 tsp espresso powder (I used one Starbuck’s French Roast Via packet)
1 cup frozen blueberries (or thereabouts. I mostly just eyeballed it and called it good)
1. Pour almond milk into a blender
2. Add coffee, egg and blueberries.
3. Blend until smooth.
What can I say? It’s a smoothie. It goes together pretty quickly. The only sugars in this smoothie is the sugar in the milk (yes, it has a little sugar) and the natural sweetness of the blueberries. This poured into a 16-oz glass with some to spare, so it’s a nice sharable size for those who don’t want that much. And it’s perfect, cold and delicious.