Chocolate Pumpkin Smoothie
Ingredients
Spiced Chocolate Drizzle
- 30 g Peotraco Natural Cocoa Powder
- 60 g Peotraco Powdered Sugar
- 5 g ground cinnamon
- 2 g ground ginger
- 45 ml Soy Milk
- ½ tsp Vanilla
- A pinch of Salt
Steamed Pumpkin
- 150 g Pumpkin (sliced with skin on, steamed and mashed)
Liquid Base
- 25 g Peotraco Natural Cocoa Powder
- 40 g Peotraco Sugarlyte
- 265 g Cold Soymilk or any nut milk of choice
- 150 g Steamed Pumpkin
- 8 g Cinnamon
- 5 g Ginger Powder
- 30 g Warm Soy or Any Nut Milk (for dissolving the cocoa and Sugarlyte)
- 2 g vanilla extract (approx. ½ tsp)
- Ice cubes
Whipped Topping
- 200 g Peotraco Baker’s Mate Instant Whipping Cream Powder
- 140 g Very cold Water
Instructions
Spiced Chocolate Drizzle Method
- Sift together the Peotraco Natural Cocoa Powder and Peotraco Powdered Sugar.
- Gradually whisk in the milk and vanilla until smooth and glossy. Set aside.
- Adjust the consistency:Thicker: add more powdered sugar or cocoaThinner: add a few drops of milk.
Steamed Pumpkin Procedure
- Place the pumpkin in a steamer; steam for 20 minutes or until tender.Cool down. Set aside.
Liquid Base Procedure
- In a small cup, stir the Peotraco Natural Cocoa Powder, Peotraco Sugarlyte and the spices into 2 tablespoons of hot water or warm milk until smooth. This is crucial for cocoa powder, as this prevents the raw cocoa powder from clumping in cold liquid.
- Combine: In a blender, combine the dissolved cocoa mixture, cold soy milk, steamed pumpkin and vanilla extract. Blend until thoroughly combined and smooth.
Whipped Topping Procedure
- Soak Peotraco Baker’s Mate Instant Whipping Cream Powder in cold water for 5 minutes.
- Whisk using a hand mixer until thick.
- Transfer to a piping bag with a star tip.
Assemble
- Serve: Pour the liquid base over a glass filled with ice.
- Garnish with Peotraco Baker’s Mate Whipped Cream, sprinkle of Peotraco Natural Cocoa Powder and a drizzle of Spiced Chocolate Syrup.