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Mexican Chocolate Shake

By Mark Bittman

Mexican Chocolate Shake
Craig Cutler for The New York Times
Total Time
30 minutes' freezing
Rating
4(153)
Comments
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Featured in: Yes, Healthful Fast Food Is Possible. But Edible?

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Ingredients

Yield:6 regular servings, 4 supersize
  • ¼cup sugar
  • 2cups almond milk
  • 1pound silken “lite” tofu
  • 12ounces good semisweet chocolate, melted
  • 1teaspoon vanilla extract
  • 1½teaspoons ground cinnamon, optional
  • ½teaspoon chili powder, or more to taste, optional
  • Chocolate shavings
Ingredient Substitution Guide

Preparation

  1. Step 1

    Put all the ingredients except for shavings in a blender and purée until smooth. Chill for at least 30 minutes in the freezer. Garnish with chocolate shavings before serving.

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Ratings

4 out of 5
153 user ratings
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Comments

Patrick

For 6 servings:

Amount Per Serving
Calories 343.5
Total Fat 18.4 g
Saturated Fat 10.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.7 g
Cholesterol 0.0 mg
Sodium 137.0 mg
Potassium 324.6 mg
Total Carbohydrate 46.1 g
Dietary Fiber 4.2 g
Sugars 39.3 g
Protein 7.6 g

Patrick

Respectfully, the most suitable replacement is probably a different recipe altogether.

You'll be hard pressed to find an indistinguishable substitute for 40% of the volume of the recipe.

Patricia

What are the nutritional values for a serving?

Sabien

Added a ripe banana & Ahorn syrup instead of sugar. Lovely!! Will make again.

AA

Really tasty. Quartering the recipe yields a generous single serving. Can swap maple syrup for the sugar or leave out entirely based on the sweetness of the chocolate.

Stacy McCann

I could not fit the container of shake in the freezer so I put it in the fridge for an hour. This did not work. The shake had a grainy, unpleasant consistency.

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