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This Mexican inspired dairy free smoothie will go down a treat with the kids and adults alike. If you don’t have Crio Brü at your disposal, just add a little bit of instant coffee for a different flavour, or perhaps even a couple of tablespoons of raw cacao. This recipe appears in the new and uber cool ‘What’s For Breakfast?’ ebook that has been selling up a storm in store lately. If you haven’t got your copy yet, get to it…(not that we will run out of stock or anything…) You will need a batch of this pretty soon as there is an AMAZING ice cream recipe coming up that you totally know you will be wanting to make before the hot weather really hits. In the meantime, for all you dairy free peeps, this is an amazing alternative to any kind of dairy milk shake….enjoy!
250g rice (any variety)
200g raw cashews
700g water for soaking
50g Cocolyte powder
1-2 cups fresh coconut water
100g Coconut Palm sugar
1 roasted vanilla bean
1 cinnamon stick
Ice for serving
Place rice, nuts, water, Cocolyte powder and Crio Brü granules into a large airtight container and soak overnight or minimum 8 hours.
Place soaked mixture and 1–2 cups Coconut water into Thermo bowl and blend 2 min/speed 9. Scrape down sides of bowl and lid and repeat for a further 30 sec/speed 9. Strain through nut milk bag and return to bowl. Add sugar, vanilla bean and cinnamon and blend for a further 30 sec/speed 10.
Serve over ice garnished with ground cinnamon.
To roast a vanilla bean, place into a cold oven set to 200°C and roast for 10 minutes. Allow to cool before using. It is best to roast several beans at the same time and store them at room temperature until use.