Today’s recipe is in honor of the “This is Us” TV binge that’s about to happen tonight since Aaron is out of town. Anyone want to come over for (healthier) boozy chocolate chip cookie milkshakes after Parker goes to bed?! February is always a busy travel month for Aaron, so I’ve been using the extra solo time after Parker goes to sleep to catch up on the stack of books on my nightstand and some of the shows that Aaron is less than a fan of. (Meanwhile, there is a very important marriage pact that says no one watched Homeland without the other!) I’m about 1/3 of the way through the book, Eat Dirt, and it’s had me swapping out lots of pantry staples. It’s a totally fascinating look at the way the foods we eat and our environment affect our overall health and more specifically our immune system. I haven’t converted to any new diet or anything, but I have been swapping out some of the mainstays in our kitchen for healthier alternatives. Which brings me to this healthier, alternative for a boozy milkshake recipe…
Healthier, Boozy Chocolate Chip Cookie Milkshakes
(makes 4 small cocktails)
1 frozen large banana, as ripe as possible
1/4 c. + 2 Tbsp. cacao nibs
1/4 c. raw oats
1- 13.5 ounce canned coconut milk
1/4 tsp. sea salt
1/4 tsp pure vanilla extract
4 ounces vodka
store bought or homemade chocolate chip cookies for garnish (optional)
whipped cream (optional)
Combine first 7 ingredients in a blender, reserving 2 Tbsp of the cacao nibs, and blend until well-combined. Don’t discard coconut milk can. Using the flat side of a meat tenderizer or heavy spoon crush some of the cookies into 1/2 c. of crumbs. Rub a bit of the excess coconut milk along the rim of each glass. Swirl the top of the glass in the crumbs. You can use remaining cookies as garnish for the sides of the glasses. Pour milkshake mixture into each glass and top with optional whipped cream and extra cacao nibs.
Photography by Katie Jameson
Slate Coasters by Brooklyn Slate Co.