Mexican Chocolate Breakfast Shake

Mexican Chocolate Breakfast Shake
When I was in college, I often started my day with a weight loss shake. I’m not gonna name names, but they rhymed with GrimFast. They were pretty disgusting (and kind of tasted like the can they came in–because really, who doesn’t like a gritty metallic chocolate flavored shake first thing in the morning?), but they were quick and I was trying to lose weight, so I’d chug them as quickly as I could and then washed them down with a big glass of water. Inevitably, a few hours later, I’d start obsessing about lunch, so much so that I had trouble concentrating in class. Guess what? Those dinky little shakes aren’t very sustaining.

As I’ve gotten older, I’ve become a little more conscientious about the foods I eat. Shakes like that just aren’t going to cut it anymore–even if they did taste good (and they don’t–I mentioned that, right?), I try to eat natural and whole foods now. But I do miss their convenience–a breakfast in drink form is easy to take with you or, as is often the case with me, drink while you work.

Mexican Chocolate Breakfast Shake [Close]
A good smoothie works in most cases, but sometimes all that fruitiness is just a little too virtuous for me. I wanted something that tasted like an indulgent treat, while still being healthy. It needed to be creamy and rich and obviously, it needed to be chocolatey. Since chocolate breakfast shakes have been done a million times, I thought I’d try making this a Mexican chocolate breakfast shake. The first time I tried it, I added a little bit of cayenne, but I settled on adding some of cinnamon alone instead when I made it again–it still gave the breakfast shake that Mexican chocolate flavor, without the weird hot pepper kick. I mean, hot pepper kicks are great and all, but maybe not so early in the morning.

This Mexican Chocolate Breakfast Shake is delicious, healthy, and unlike those sad weight loss shakes, it will keep you satisfied until lunchtime. And hello, it’s Mexican chocolate!

Mexican Chocolate Breakfast Shake

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1

Mexican Chocolate Breakfast Shake

An easy, healthy (and Mexican chocolatey!) alternative to the typical breakfast shake.

Ingredients

  • 1/2 c. old-fashioned oats
  • 1 c. almond, soy, or coconut milk (I really like using the new Blue Diamond almond/coconut milk blend)
  • 1 tbsp. cocoa powder
  • 1 tsp. cinnamon
  • agave nectar, honey, maple syrup or other sweetener to taste (I use a tablespoon)
  • 1 small banana, cut into pieces and frozen overnight in a freezer bag

Instructions

  1. Combine oats, milk, cocoa powder, cinnamon, and sweetener in a resealable bowl. Stir together and refrigerate overnight.
  2. Add banana and oat mixture to food processor or blender and process until smooth and well-combined. If shake is too thick, add more milk for a thinner consistency.

Notes

Making the oatmeal mixture ahead of time and refrigerating it overnight softens the oats and gives the shake a smoother texture. If you're feeling impatient (or don't mind little bits of oatmeal in your shake), you can make this without that step--put the oats in the food processor or blender first, process until it becomes a fine powder, and then add the rest of the ingredients.

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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. Abigail says

    I just finished making this smoothie for breakfast and it is ABSOLUTELY delicious. I used ground flax seed meal instead of the oats because I made this recipe at the very last minute (like I literally just ran across this recipe and went in the kitchen and made it lol) and it still came out great, but I will definitely try making it the original way as well. Thanks for a great recipe!

  2. Abbey says

    I’ve made this twice with no sweetener, and it was amazing! I think the banana sweetened it just perfectly. Note that with any sweetener, if you use a tablespoon it’s about as bad as your average sugary breakfast cereal in grams of sugar. The second time I used a heaping teaspoon of cinnamon, the more cinnamon the better in my opinion. This is definitely a new breakfast staple for me–absolutely delicious!

    • Kiersten Frase says

      I’ve found with a ripe banana, it doesn’t need any sweetener, but when they’re a little less sweet, I usually add some honey. I’m glad you enjoy the recipe!

  3. Veronica says

    I am very excited to try this recipe bc I’m a huge fan of mexican mochas! Do you happen to know the nutritional information, ie. how many calories? Thanks :)

  4. Sean Huncherick says

    Good! Definitely soak the oats overnight. I also added about 1/8 teaspoon of cayenne to give it an extra kick. The spice takes it to a new level.

  5. Ellen says

    Just made this without soaking the oats and adding peanut butter and a handful of raw almonds (using a blendtec it comes out very smooth). Delicious! Oh, and instead of cocoa powder (didn’t have any) I used raw cacao nibs and a few extra-dark chocolate chips. Oh, and maple syrup. Needless to say, I didn’t save any calories on the sweeteners, but it was devine! Next time I am going to try less sweetener.

  6. Christen says

    Can you taste the banana? I do not like banana’s at all and so many smoothie recipes call for them and I haven’t figured out how to work around it. Any suggestions?

    • Kiersten Frase says

      You can taste the banana a little bit, but it’s not really pronounced – I guess it depends just how much you hate banana. :) If even a hint of banana flavor turns your stomach, I’d skip it. Maybe try yogurt instead? The banana adds a creamy texture, so you’ll need something for that.

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