One of the things I love about food blogging is that it's rarely a one-sided conversation. There's a lot of back-and-forth and I always appreciate when people share their ideas with me in comments and emails. When I published my recipe for Mexican Chocolate Breakfast Shakes, a lot of the feedback I got went something like this:
"Can I add protein powder to this?"
"I think I would add protein powder to this."
"Have you tried putting protein powder in this?"
And many of the people pinning the recipe on Pinterest said the same thing. I've never bought protein powder, but I figured if everyone else was doing it, it must be a good idea, so when I first tested this Banana Chai Breakfast Shake recipe, I used protein powder in it.
But, like our moms always tell us, just because everyone else is doing it doesn't mean that we should do it too. Because the protein powder? Was gross. Sorry, guys. You can add protein powder to this recipe if you want to, but it's just not for me. What am I missing?! It's bitter. So terribly, terribly bitter.
Despite the lack of protein powder, this recipe does still have protein from almond milk. And it also has the delicious flavors of chai--in shake form! Like my original breakfast shake recipe, this is a quick and easy breakfast, but it will fuel you for the long-haul. When you start the day with a breakfast shake like this, you're not going to get the mid-morning hungries.
- ½ c. brewed black tea cooled
- ½ c. vanilla almond milk or any other kind of milk
- ½ c. rolled oats
- ½ tsp. cinnamon
- ¼-1/2 tsp. ground ginger
- ¼-1/2 tsp. cardamom
- very small dash of cloves
- 1 medium banana frozen overnight
- honey or agave nectar to taste optional
- Combine tea, milk, oats, cinnamon, ¼ teaspoon ginger, ¼ teaspoon cardamom, and cloves in a resealable bowl. Stir together and refrigerate overnight.
- In the morning, add banana and oat mixture to food processor or blender and process until smooth and well-combined. Add additional ginger and cardamom and sweetener if desired. (I've found that the amount of spice I add depends on the size of the banana that I'm using--start out with a smaller amount and add more if you need to.)