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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 :Yogurt, Milk, Smoothie Bowl, Smoothie, Mexican Chocolate, Frozen Drink, Persimmon, Banana, Pomegranate, Chocolate, Pepitas, Amaranth, Hispanic
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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.
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