Chocolate Peanut Butter Milkshake

Chocolate Peanut Butter Milkshake

I really had chocolate and peanut butter in mind when I created my Chocolate Raspberry Milkshake.  What’s not to love about chocolate and peanut butter?  Granny was the first to introduce me to the combination with chocolate peanut butter ice cream.  I don’t mean the crappy peanut butter ice cream with chocolate chunks.  I mean the rich chocolate ice cream with peanut butter swirls.  Peanut butter M&Ms came out when I was in college, but I didn’t like the peanut butter inside so I continued to dip my plain M&Ms in my jar of peanut butter.   Nowadays, it’s a schmear of peanut butter or other nut or seed butter on a square of Lindt 85% chocolate.

What really inspired this milkshake was a restaurant not far from where I lived once I moved out of the dorms and on my own.  KC Drive-In made what they called, Ono Ono Shakes.  It was a peanut butter shake made with ice cream and you could have it on its own or with strawberries or chocolate.  Yep.  I got the Chocolate Ono Ono Shake.  By the way, ono means good in Hawaiian.

Sadly, KC Drive-In closed down not long after I moved to Kentucky.  They were all sad to lose such a good and loyal customer.

I jest.  About the latter, not the former.

I had a conversation with a friend who happened to be visiting O`ahu not too long ago about KC Drive-In.  That got me wanting a Chocolate Ono Ono Shake.  A healthier updated version.

This does not having anything frozen in it, but you could use ice cream, frozen coconut milk (ice cube trays are not just for water!) or ice.  It will still feel like a shake even without having the same texture.  I liked making it with So Delicious coconut milk because it didn’t call for pre-planning or prepping anything ahead of time like freezing the milk.

Chocolate Peanut Butter Shake – Serves 1

600ml So Delicious Unsweetened Coconut Milk (or other milk alternative, or even milk)

2 tablespoons peanut butter

1 1/2 tablespoons raw cacao powder

1 tablespoon raw local honey or your favorite sweetener

Place all ingredients in a blender and blended until thoroughly mixed well.  If you use ice cubes, frozen milk cubes, or ice cream.  Place about a cup in the blender before adding the coconut milk and fill with the liquid to the 600ml mark.

Chocolate Raspberry Milkshake

Chocolate Raspberry MIlkshake

Okay, so my cousin with a degree in Culinary Arts will tell me that since this is dairy-free, that it’s not really a milkshake.  Just like my dairy-free, refined sugar-free isn’t really ice cream.  A matter of semantics?  Or just holding to tradition?  I mean, the aforementioned are both made with milk alternatives.  They are both like milk, they just don’t contain dairy since some of us don’t like or do well with dairy.

I made this one morning to go with my breakfast.  Yes, a milkshake with breakfast.  A wholesome milkshake made with So Delicious unsweetened coconut milk , raw cacao powder (full of iron, magnesium, and antioxidants), and raspberries (full of iron, magnesium, and antioxidants, too!) turned into Gigi’s Naked Berry Bread Spread.  I swear I’m going to use that stuff in a cookie and if you ever try it, you’ll never want to buy jams or jellies again.  I woke up with this in my head and I just had to have it.

There are quite a few variations you can do with this.  You can freeze the milk in ice cube trays for a delicious frozen treat.  You can mix the raw cacao powder with the milk before freezing.  You can use fresh raspberries, frozen raspberries, or raspberry jam.  The ingredients I used have no added sugar or sweeteners so you will have to sweeten this to your liking.  I used raw local honey.  If you use agave nectar, stevia, or other types of non-refined sugars, go right ahead.  Play with this.  That’s the best part of this hobby is playing with my food.  If you enjoy playing with your food, kitchen time doesn’t feel as tedious.   The next time I make this, I’m adding hemp protein!

Chocolate Raspberry Milkshake

600ml So Delicious Unsweetend Coconut Milk (or other milk alternative, or even milk if you can tolerate it)

1 1/2 tablespoons raw cacao powder

2 tablespoons Raspberry Naked Berry Bread Spread (or same amount of raspberry jam or 1 cup fresh or frozen raspberries)

1 tablespoon raw local honey or other sweetener (adjust to your liking)

Place ingredients in blender and blend well until everything is smooth.  If you use raspberry jam, make sure to cut down on the amount of sweetener you use.

Rice Pudding That’s Good For You

Brown Rice Pudding topped with Shredded Coconut and Pistachios

I was inspired to make some rice pudding thanks to a visit to Taz in Cincinnati.  They make a good rice pudding and top it with cinnamon, shredded coconut and crushed pistachios.  I love a good rice pudding and I was in love with theirs as soon as I took my first bite.

I wanted to do something a little more wholesome and healthy, as well as naturally gluten-free.  I used brown rice to make sure I stayed with whole grains.  I used raw local honey to sweeten it instead of sugar.   And, I used unsweetened coconut milk.   It wasn’t as pudding-like as I wanted, but it was thick and sticky like cancanen, a Filipino dessert made with rice, and almost tasted like cananen.

Brown Rice Pudding – serves 4-8

2 cups brown rice

4 1/2 cups unsweetened coconut milk (use more if you want it more pudding-like)

2 tablespoons raw local honey

1 teaspoon cinnamon

1/2 cup no sugar-added raisins

shredded coconut and pistachios for garnish

Combine brown rice, unsweetened coconut milk, raw honey, and cinnamon to a saucepan and simmer for about 45 minutes to an hour.  Add in raisins the last 5 minutes of simmering.  Serve topped with shredded coconut and pistachios (or other preferred toppings) either warm or chilled.