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| 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.
