I love chocolate because of it’s sweet, rich taste and it pairs well with so many other flavours. Plus it gives you a nice little energy boost, and cocoa powder is a great source of magnesium, which is great for helping relax stiff and tense muscles. I have a chocolate protein smoothie most days, serving up loads of protein and healthy fats.
The issue with smoothies this time of year is that they are very cool in nature. From a Chinese Medicine perspective, as the weather cools down it's important to have more warm and cooked foods in order to support your digestion and energy. Mexican Chocolate to the rescue!
There are multiple variations on Mexican Chocolate, but the key is using warm spices like cinnamon, allspice and hot peppers. So without further ado, here is my take on a Mexican Chocolate Protein Smoothie.
1 frozen banana
1 cup milk or unsweetened non-dairy milk of your choice (almond milk is my go-to)
1 scoop of chocolate protein powder (I prefer whey, but plant based works as well)
1/2 tsp ground cinnamon
pinch of hot chili pepper
3-5 ice cubes
Drop the ingredients into your blender in the order listed and blend until smooth.
Pour the smoothie into a glass, sprinkle with some extra cinnamon and chili pepper, stir and enjoy!
Note: You can substitute chocolate protein powder for vanilla if you add 2tbsp of cocoa powder. You can also use an unflavoured protein powder with the cocoa powder, then add 1-2tbsp of maple syrup to taste.
If you enjoyed this recipe and want to learn more from Noah, visit his blog by clicking here.