Real California Recipes Cookbook
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Mexican Chocolate Smoothie Bowl
Recipes
Ingredients:
– 8 Real California milk or lactose-free milk ice cubes
– 7 oz. Real California pecan or vanilla yogurt
– 1/4 cup Mexican Chocolate disk, grated
– 1 frozen banana
Toppings:
– Persimmon, sliced
– 1 tablespoon amaranth
– 3 tablespoons pepitas
– Toasted coconut slices
– Pomegranate seeds
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Directions:
Freeze milk in ice cube tray overnight or until solid. Add milk ice cubes, yogurt, Mexican chocolate, and banana to a blender. Blend until smooth and desired texture. Pour into a bowl.
Garnish top with persimmon slices, amaranth, pepitas, coconut, and pomegranate seeds.
Recipe and image courtesy of Nicole Presley / @presleyspantry
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.