Mexican Hot Chocolate Shake

One of my favorite memories from being young is going with my dad to a restaurant in town called the Hamburg Inn No. 2 and getting myself a tall, cold chocolate shake. These were the days before sugar and dairy made my life problematic, and I loved indulging in the treat, especially in the summertime. If I tried to drink one now, I don’t really want to know what would happen to me.

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Even though I consciously know I shouldn’t drink chocolate milkshakes, I still sometimes crave them like crazy, especially when it’s hot outside. Solution: make one.

Amendment to solution: naturally sweeten it and use coconut milk instead of cow’s milk.


And it totally worked! I usually don’t get it right on the first try, but this was the perfect post-workout breakfast.

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  • ½ frozen banana
  • ½ avocado
  • 2 tablespoons shredded unsweetened coconut (+ more for topping)
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • 1 cup coconut milk


Put all the ingredients in the blender and blend on a medium high speed for 30 seconds to a minute, until the cocoa and the spices are even throughout, and there are no more clumps.

Pour into a glass and serve cold; I topped mine with some toasted coconut and an extra dash of cinnamon.


2 thoughts on “Mexican Hot Chocolate Shake

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