I was going to make a super standard peanut butter banana smoothie, but then I discovered some leftover chocolate chips next to the peanut butter in the pantry. Don’t ask me how chocolate chips survived in my cupboard for more than 10 minutes. I consider this a good omen of the year to come.
The chocolate chips add nice textural interest and a little goes a long way. I only had about 2 tbsp of chocolate chips on hand, but that was enough to make two servings of Peanut Butter Chocolate Chip Smoothie. I also used a little bit of vanilla extract because vanilla tastes like baking.
This feels like a “winter smoothie” to me, if there is such a thing. It’s comforting and creamy even though it’s dairy free. Next time, I might toss in a tbsp or two of oatmeal to make it even more hearty.
- 2 ripe bananas
- 5 ice cubes
- 1 cup almond milk
- 2 tbsp peanut butter
- 2 tbsp chocolate chips
- ¼ tsp vanilla
- Put all ingredients in a blender and mix on high until blended.