Rather, make that a…Mocha”CHIA”no…
One of my favorite morning rituals is to sit outside in my backyard and drink my coffee while I listen to the birds and start to focus my day. I wait until the kids are off to school. The house is quiet. Breakfast madness is over. There is a calmness.
I make my plans to attempt productivity for the day.
During the beautiful fall and spring mornings we have here in Scottsdale, Arizona, I love to sip on my mug of hot coffee while I sit out there.
During the summer, however, I am forced to drink my coffee indoors. It is just too hard to drink a cup of hot liquid when it is already ninety degrees at eight o’clock in the morning. There is just something not right about it.
With temperatures teasing us this week with potential record highs, I have shockingly not been in the mood for a hot cup of coffee. GASP!
Because I would quite likely have a headache by noon if I were to fore-go my coffee all together, I decided to try and whip up a caffeine-laced concoction in the blender that would satisfy my java needs.
After throwing a little of this and a bit of that into my rocket-motor of a blender, I was shocked at the relatively healthy treat that I came up with. Without trying to, I somehow came up with a morning indulgence that I think I just might be drinking all summer long.
And, for the record, I know it is not summer yet. However, with our spring-time temperatures rivaling summer temperatures around much of the rest of the country, it is not too soon to be thinking up ways to stay cool.
You will be amazed at the frothy creamy flavor that this Mocha”CHIA”no has. And, you guessed it. I even managed to sneak my chia seeds into this one as well (among some other healthy additions).
Gluten-Free Dairy-Free Mochachino – aka Mocha”CHIA”no
10 frozen coffee cubes – made from Certified Organic Fair Trade Coffee, if possible (simply pour leftover coffee in ice-cube tray and freeze at least 4 hours)
2 medium bananas
1 cup Plain Coconut Milk Yogurt (I use So Delicious) OR 1 cup Plain Kefir (Dairy-free version)
1 cup Dairy-Free Milk Alternative (I use Almond Breeze Almond Milk – Original/Unsweetened)
2 Tbsp Cocoa Powder, unsweetened (I use Rapunzel Organic Cocoa Powder)
2 Tbsp Ground Chia Seeds
1 Tbsp Extra Virgin Coconut Oil, Unrefined and Cold-pressed, preferably 100% Organic
3/4 tsp Sweet Leaf Vanilla Creme Liquid Stevia
1/2 tsp Vanilla Extract
1. Empty frozen home-made coffee cubes into your high-speed blender. Add remaining ingredients and blend until smooth.
Do you have a morning ritual? Tell me what it is.