Summer is about frosty glasses of deliciousness isn't it? There is nothing better than an icy cold shake on a hot day, by the pool or beachside, and preferably made with my favourite Brewed Chocolate...if you're not onto that yet today is the day! There are a lot of reasons to use Brew Choc in this recipe. Less sugar is the best reason yet. I find all other chocolate drinks too sweet now, and with the addition of ice cream AND Salted Caramel Sauce it is just too much to use a normal drinking chocolate.
SO, embrace, tell yourself it's healthier for you and the kids and let the brewing begin!
(Incidentally, throughout summer I keep a jar of ready brewed Brew Choc in the fridge at all times, zero sugar and a quick icy pick me up in the afternoon, let along this sort of thing!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 200 Grams Brew Choc Brewed, chilled, double strength per serving BUY
- 1 - 2 Scoops Very Hey La La Ice cream per glass, (or any other vanilla ice cream) Recipe
- 1 Tablespoon Salted Caramel Sauce per glass Recipe
Do
- 1
Drizzle the salted caramel sauce into glasses, top with scoops of ice cream and then fill with cold Brewed Choc. Drizzle with MORE of the Salted Caramel Sauce….oh heaven, in just seconds! (Well, minutes if you have everything on hand!) No nasties, less sugar and plenty of summer Brew Choc goodness.
- 2
Alternatively, place all the ingredients into the Thermomix bowl and blend 30 sec/speed 8 for a slushie to die for.
