|Chocolate Coconut Breakfast Milkshake|
I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.
Who doesn’t love chocolate milkshakes? Okay, there may be a few people out there, but generally I think they are a real treat, especially during these hot, summer months. Here’s a beverage recipe that allows you to have a chocolate milkshake for breakfast. Yes, every morning if you so desire. This coconut chocolate milkshake doesn’t have ice cream. It has real, pasteurized raw eggs, so they are safe to eat without heating. The eggs are the magic ingredient that gives texture to this smoothie, making it more like a milkshake. You probably won’t do this with everyday, raw eggs. But it is now possible with Davidson’s Safest Choice eggs.
Davidson’s Safest Choice eggs are pasteurized and are now available in your local supermarket. They taste great and are safe for all your egg recipes, including those calling for raw eggs, such as salad dressings, smoothies, ice cream, mousses and the such. Or, maybe you simply like your eggs (like my husband) sunny side up. Now, there’s no more worry about salmonella. Davidson’s eggs have all the good nutrition found in other eggs, including high quality protein, essential fatty acids, and numerous vitamins and minerals.
Davidson’s offers a RD kit full of resources to help dietitians with patient education and wellness counseling. Click here for more information.
Chocolate Coconut Breakfast Milkshake
Preparation Time: 5 minutes
1 cup refrigerated unsweetened coconut milk
1 frozen banana, cut into chunks
2 Davidson’s Safest Choice eggs
1 teaspoon cocoa powder (such as Hershey’s Special Dark Cacoa)
Dash of ground cinnamon
Combine all ingredients in blender container. Blend until combined and frothy, about 30 seconds.
Makes 1 serving.