- Prep 10min
ByBetty Crocker Tasteseekers
Updated August 4, 2016
cups vanilla ice cream
cup Cocoa Puffs™ Cereal
In blender, place ice cream and milk. Cover; blend on high speed until smooth and creamy.
Add cereal; blend about 5 seconds or just until cereal is slightly crushed.
Pour into 2 glasses. If desired, top each serving with tablespoonful of cereal. Serve immediately.
Nutrition InformationNo nutrition information available for this recipe
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15 Coconut Milk Smoothie Recipes You Can Make in Less Than 5 Minutes
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Whether you're enjoying one for breakfast, as a poolside drink, or as post-workout refuel, it's pretty easy to find a way to have a smoothie pretty much any time of the day. A simple way to mix up the flavor of your smoothies is to change the base. Coconut milk is a favorite of mine because it's lactose-free and full of nutrients. The only problem is that sometimes the strong flavor of the coconut milk can clash with or overwhelm the other ingredients. To help you find the perfect balance of flavors, check out these coconut milk smoothie recipes.
22 Healthy High-Protein Smoothies That Keep You Full
Smoothies are a great way to get a nutrient-packed meal or snack, stat. They provide everything you need&mdashprotein, healthy fats, vegetables, and fruits&mdashall in one convenient package.
"Smoothies make for a convenient, portable, and easy meal (or snack) with no cooking skills required," says sports dietitian Marni Sumbal, M.S., C.S.S.D., author of Essential Sports Nutrition.
"Overall, the drink can be a compact way to obtain key nutrients that may be otherwise lacking in your daily diet and to also quickly give your body what it needs to maximize the recovery response after a workout," Sumbal says.
One catch: Drinks from smoothie shops often contain more calories and sugar than you'd imagine. Credit added sugars, which can pile on the empty carbohydrates fast.
That said, it&rsquos easy to make healthy, protein-fortified smoothies if you opt for the DIY approach. Of course, you'll still need to watch portions and limit added sugars from sweeteners like honey.
So how should you make a healthy, protein-packed smoothie? Start by using roughly one cup of fruit per smoothie. Then, you'll also want to measure out a single serving of high-fat additions like nut butters, chia seeds, and avocados, because these can easily make you consume more calories overall. Finally, try adding a handful of greens, such as kale or spinach, is a great way to boost antioxidant and fiber intake. As a bonus, they bulk up beverages to make you feel fuller for longer.
Made correctly, smoothies can be a great start to your day, and the flavor possibilities are endless. Try one of these 22 protein-rich mash-ups that are packed with nut butters, greens, and fiber to satisfy your taste buds and stomach. For each recipe, place the ingredients in the order listed and blend until smooth.
Boulder "Shake" Chocolate Porter
I had this beer last week and holy mother of crap was it good. I tried a search on here and google with no luck.
Any help would be greatly appreciated!
Had this a couple weeks back on nitro and thought it was great. I really don't have much to add except what's available on their site.
Our twist on the traditional robust American Porter, Shake Chocolate Porter is dark black in color with rich, sweet aromatics and flavors of dark chocolate, coffee and caramel. This unique brew blends five different grains, including Chocolate Wheat, that along with cacao nibs create a devilishly delicious chocolate finish with a velvety mouthfeel. 5.9% ABV 39 IBU"
I'll be keeping an eye out, or maybe asking around a bit for more on this one as I'd be interested in brewing it myself.
I emailed the brewery, never got a response. I'm unsure how I feel when a brewery just completely ignores an e-mail. I think waiting just over a month is an acceptable amount of time to consider the e-mail ignored.
Good news is, I made a chocolate milk stout that does the job. I will brew and drink this on the go forward.
Boulder Shake is my wife's new favorite. Can you share the chocolate milk stout recipe you made?
Sent from my iPad using Home Brew
Boulder Shake is my wife's new favorite. Can you share the chocolate milk stout recipe you made?
Sent from my iPad using Home Brew
Bump on a dead thread for a hope of a recipe coming out
Sent from my iPhone using Home Brew
5 gallons chocolate milk
750 of vodka
Mix together, carbonate, and drink.
If anyone is looking to come up with a clone this is what they say they use:
Our twist on the traditional robust American Porter, Shake Chocolate Porter is dark black in color with rich, sweet aromatics and flavors of dark chocolate, coffee and caramel. This unique brew blends five different grains, including Chocolate Wheat, that along with cacao nibs create a devilishly delicious chocolate finish with a velvety mouthfeel.
Malts &#8594 Pale Malt, Caramel Malt, Chocolate Wheat, Chocolate Malt, Black Malt
Hops &#8594 Nugget, Tettnang
I've been monitoring this thread because it's only Internet discussion I've found on Boulder Shake. I did my first attempt and it was an okay chocolate porter. Drinkable, not special. My brew had many characteristics that were similar to Boulder Shake, but it needs tweaking. I brew partial mash/extract. Here was my first attempt recipe:
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
12.0 oz Chocolate Wheat Malt (400.0 SRM)
4.0 oz Chocolate Malt (350.0 SRM)
1 lbs Light Dry Extract (8.0 SRM)
6 lbs 9.6 oz English Pale Liquid Extract (8.0 SRM)
2.0 oz Milk Sugar (Lactose) (0.0 SRM)
1.00 oz BSG Nugget [15.50 %] - Boil 60.0 min
1.00 oz Brewcraft US Tettnang [6.40 %] - Boil 30.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
2.0 pkg American Ale (Wyeast Labs #1056)
Fermented 10 days. Roasted 8oz of raw cocoa nibs at 300 for 18 minutes. Added nibs in a sterilized hop bag into primary for 10 days. Kegged at 11 PSI. First pint was poured 2 weeks later.
- Boulder Shake is sweeter, mine was more Baker's chocolate bitter.
- Flavor of the finishing hops complimented the chocolate flavor better in the Boulder Shake.
- Chocolate flavor is stronger in Boulder Shake
- Going to try 8 ounces of lactose
- Moving the Tettnang hops boil time to either 10 or 15 minutes. Might increase the amount to compensate for the IBU loss. I'm still learning, but I think boiling at 30 minutes was not leaving enough of finishing hops flavor in the wort.
- I thought 8 ounces of chocolate nibs was going to be an overkill. I can't tell if bundling the nibs in the muslin sack reduced the surface area. Maybe the increase in lactose will enhance the chocolate flavor. I'm leaning towards either not putting them in a bag or raising the nibs to 12 ounces.
You certainly can do this without artificial flavor. Of course it's a possibility they are using it. but as a business why would you source that if you can do it for cheaper and not open up a whole new supply chain?
All of the flavors of Shake are consistent with and obtainable from the ingredients they claim. Sure they may have purposefully neglected to mention a key ingredient or something, but to me the biggest aspects needing answering are the amounts and the process. Mash time/temp is likely a big factor and I'd wager the answer is unusually short and relatively high.
I've played around with this a bit and was happy with my first attempt. The result was definitely pretty close but I didn't use all of the same ingredients they claim. I'm not really interested in achieving a "perfect clone". just a great porter inspired by the flavors of Shake.
To your concerns/questions. I think lactose is not needed at all and I doubt it is in Shake. To get the balance sweeter, rather than adding sweetness on top of the bitterness, simply leave sweetness where it is and back down as needed on the bittering agents (hops and roasted ingredients).
The bakers chocolate bitterness issue:
The 12 oz steeped chocolate wheat or the roasting of the nibs are certainly the source of it, depending on how much roasting affected the nibs (I've never done that myself) I'd put my money on the chocolate wheat being too high, that 450L stuff is bitter as heck (although not tannic per se).
A vanilla bean will really help with bringing out the nibs. and I see no reason to roast them. Continuing to roast them while also increasing the amount can only make the risk of bakers chocolate bitterness stronger (if that was the source). I would either secondary 4-6 oz raw (or keg them loosely in a bag along with the vanilla). Eating them raw they don't taste potent but in beer it will really pull out the soft chocolate and mingle well with the chocolate malt elements.
I'll just flat out say that Boulder's reported 39 IBU is higher than my perceived hop bitterness, either because of measuring system or something else. For a 15ish plato beer, no way. I'm assuming they mean 39 Tinseth from hops. If they are measuring in Rager or something else like factoring in roast bitterness, then fine. 25-30 IBU tinseth seems an appropriate target. Every self respecting American brewery knows IBUs numbers sell. Just sayin.
Anyway, I get almost no aroma/flavor from hops when I drink Shake, but maybe that's just me. personally I'd just go with a single 60 min addition of Nugget. I guess there's no reason to /not/ believe tettnang are also in there, but are they added as maybe a 30 min addition? Either way it's a pretty light dose.
I'd also be surprised if Shake had that much Crystal, especially for an extract batch that seems high, but keeping it high is probably ok and it's best to change only one or two of the more obvious variables at a time.
Bottom line is roast less, bitter less, and use a vanilla bean if not already. No need for lactose to complicate matters. If you use black malt (they say it's there), just a tiny pinch.
These suggestions all come with a grain of salt (not literally (or wait, maybe??)) as I don't do extract brewing much and not sure entirely how to translate between all grain and extract with precision as the mash process affects the malts without diastatic power differently than if they were steeped in water.
Has anyone bothered to degas one and measure the final gravity? That is obviously key to the mash question, and if FG is high, could explain the reason why 39 IBU can still taste balanced.
Chocolate Avocado Smoothie (paleo, vegan, dairy-free options)
This chocolate avocado smoothie is super healthy, quick, simple and ultra creamy! Doesn’t taste a bit like avocados and can also be made as pudding. Naturally gluten-free with paleo, vegan and dairy-free options.
So for about 6 weeks, no matter where I went shopping, all I could find were rock hard, awful, turned-rotten-before-ripening avocados. As soon as the good ones returned, I just had to go and buy six of them.
A few days later and, “Oh… I have a lot of ripe avocados that need to be used immediately. Whoops.” But it didn’t turn out to be a problem because I just love throwing avocados into random things. It’s an art form that I’m continually trying to master. )
About a year ago, I was extremely dubious of this whole avocado in sweets thing. I thought those people eating avocado pudding were a bit daft, to put it quite nicely, but they had just seen the light before I had. Avocados in smoothies and desserts just works. If you haven’t tried it, you definitely should!
I’ve been making a lot of smoothies lately, and always with frozen berries. They’re just so cheap and it’s a quick way to get in a few servings of fruit. But I’ve started to get sick of them and that’s why I just had to come up with something different. I wanted something chocolatey. And with banana. I am allergic to bananas but recently I’ve discovered that I can eat some and not others. It’s incredibly odd. But I like this banana allergy rebellion thing. It’s fun. :)
This chocolate avocado smoothie is almost on the verge of being pudding (I have another avocado pudding recipe you might like – this chocolate raspberry pudding). Actually, if you want pudding, just leave out the milk. And if you want this more liquidy like smoothies normally are, just add more milk and it’ll be thinner.
I sometimes see smoothie recipes with ice called for, but I never use it in my smoothies because I don’t like my smoothies icy. I like them like slightly runny yogurt. And creamy! This is super creamy with a banana and half an avocado in it. You can leave out the banana and have it just chocolate and avocado, but the problem with this is that you need a lot more added sugar to make up for the banana. Those suckers are just full of natural sweetness!
Oh, and you can’t taste the avocado in this. It’s all chocolate. And banana. I found it sweet enough without any added sweetener at all, but you can add honey or any other sweetener if you want. But the way the recipe is, I feel like I’m eating dessert when I’m actually eating something that’s completely guilt-free and totally healthy. Yes, a chocolate milkshake is tastier, but for those times when you don’t feel like consuming 500 calories and loads of sugar and unhealthy fat, there’s this. :)
Don’t have an avocado on hand? Try my chocolate cherry smoothie! This sunshine lemon smoothie from Wishes ‘n Dishes sounds amazing as does this rise and shine smoothie from A Beautiful Plate.