It’s only now just occurred to me, after over a year and a half into this blog to create a milkshake recipe. I actually don’t even think I’ve consumed a milkshake past the age of 9. The most recent time was likely 20 years ago at a tiny, poorly lit, yet charming diner, during a family vacation, served by a career waitress named Marge or Betty. You know the place I’m talking about.
The mesquite powder combined with the cocoa and maple syrup provides a rich malted flavor that you would expect in a milkshake. Mesquite is also known to be highly effective in stabilizing blood sugar levels, which is another reason to add it to your shake.
Since we’re talking mesquite benefits and adding them to shakes, mesquite powder also contains the essential amino acid, lysine. If you’re into weight lifting, you may recognize that word and try to fit it into your diet by whatever means possible since it plays an important role in building and maintaining muscle tissue.
The most popular sources of lysine are found in meat, cheese, eggs and fish, but if you’re vegetarian or vegan, they’re not the most suitable options for you. To avoid deficiency, try adding some some mesquite powder to your smoothies, along with a diet high in quinoa, peanuts, beans and soy products.
This shake comes together in minutes, and is gone in seconds. It’s the perfect treat for those final dog days of summer. Don’t forget to top it with coconut whipped cream for an extra special treat.
- 4 scoops non-dairy Vanilla Ice Cream*
- 1 cup Almond Milk or Coconut Milk
- 2 Tbsp Cocoa Powder
- 1 Tbsp Mesquite Powder
- 1 Tbsp Maple Syrup
- ½ tsp Pure Vanilla Extract
- Place all ingredients in a blender and blend until smooth. Add more ice cream if you want it thicker.
- *4 scoops of ice cream is about 1 ⅓ cups