A cool, fresh Mint Chocolate Chip Milkshake Smoothie Recipe. This is one of my absolute favourite weekend smoothies – benefits in bloating stomach, swelling, and pain relief.
Cocoa, dark chocolate chips and mint are one of my favorite flavor combinations. And sometimes it cannot be accomplished in any way other than a milkshake. I used what we had on hand and made a quick version instead of walking to the store. I have found that with vanilla extracts, peppermint extracts are a good thing to keep in stock. It served us well for a chocolate mint skillet cookie (brownie), and a regular morning with a drop or two of mint. Stock up if you crave, this delicious super easy milkshake smoothie can be finished in no time.
In this Mint Milkshake Smoothies Recipe — peppermint works to calm the stomach muscles and improve bile flow, which the body uses to digest fats. This allows food to pass through the stomach quicker, aiding digestion and soothing stomach pains.
Cacao helps the body produce endorphins, giving you that good-mood feeling.
Step-by- step Mint Chocolate Chip Milkshake Smoothies Recipe
If you’re a fan of mint chocolate chip ice cream, you’re going to love this Mint Chocolate Chip Milkshake Smoothie recipe! This creamy and refreshing drink is perfect for satisfying your sweet tooth while also cooling you down on a hot summer day.
Fresh Mint Chocolate Chip Milkshake Smoothies Recipes made with avocado, almond milk, spinach, cacao powder, plenty of mint and vanilla ice cream is rich, thick, and very refreshing, ready in 5 minutes to keep you healthy! Plus, you can customize it to your liking by adjusting the amount of mint or chocolate chips you use.
Whether you’re hosting a summer party or just looking for a delicious dessert, this Mint Chocolate Chip Milkshake Smoothie is sure to be a hit with everyone!
Mint Chocolate Chip Milkshake Smoothies
- 1 whole avocado halved, stoned and flesh scooped out
- 250 ml almond milk
- 1 small handful spinach
- ½ tsp vanilla extract
- ½ tbsp cacao powder or 5 g dark chocolate chips
- 3-4 fresh mint leaves or 1 drop peppermint extract
- ½ tsp stevia
- 1 handful ice cubes
- Servings: 2
- Calories: 400
- Carbohydrates: 24g,
- Protein: 9g,
- Fat: 34g,
- Saturated fat: 5g,
- Polyunsaturated fat: 5g,
- Monounsaturated fat: 22g,
- Fiber: 18g,
- Sugar: 2g,
- Cholesterol: 0mg,
- Sodium: 99mg,
- Potassium: 1580mg.
Why peppermint is good for you?
Peppermint is a popular traditional remedy for many situations. It is believed to have calming effects.
According to the University of Maryland Medical Center (UMM), peppermint calms the stomach muscles and improves the flow of bile. It is suitable for those who have indigestion.
However, peppermint should not be used by people with gastroesophageal reflex disease (GERD), which have different causes. 1
Why cacao powder is good for you?
Cocoa powder is made by crushing cocoa beans and removing fat or cocoa butter.
Today, cocoa powder is most famous for its role in chocolate production. However, modern research has shown that it actually contains important compounds that can benefit your health.
Cocoa is the richest sources of polyphenols. It is particularly abundant in flavanols, which have powerful antioxidant and anti-inflammatory effects.
What’s more, cocoa has been found to reduce “bad” LDL cholesterol, have a blood thinning effect similar to aspirin, improve blood sugar, and reduce inflammation.
A review of nine studies in 157,809 people found that high chocolate consumption was associated with a significantly lower risk of heart disease, stroke, and death. 7
Two Swedish studies found that a single intake of 0.7–1.1 oz (19–30 g) of chocolate per day was associated with a lower heart rate of chocolate, but its effect was not observed when consumed in excess. 8
Several studies have found that polyphenols, such as in cocoa, can reduce their risk of neurodegenerative diseases by improving brain function and blood flow. 9
In addition to the positive effect of cocoa on age-related mental impairment, its effects on the brain may also improve mood and depression symptoms. 10
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- Ludovici V, Barthelmes J, Nägele MP, Enseleit F, Ferri C, Flammer AJ, Ruschitzka F, Sudano I. “Cocoa, Blood Pressure, and Vascular Function.” Front Nutr. 2017 Aug 2;4:36. doi: 10.3389/fnut.2017.00036. PMID: 28824916; PMCID: PMC5539137.
- Lin X, Zhang I, Li A, Manson JE, Sesso HD, Wang L, Liu S. “Cocoa Flavanol Intake and Biomarkers for Cardiometabolic Health: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.” J Nutr. 2016 Nov;146(11):2325-2333. doi: 10.3945/jn.116.237644. Epub 2016 Sep 28. PMID: 27683874; PMCID: PMC5086796.
- Ried K, Fakler P, Stocks NP. “Effect of cocoa on blood pressure.” Cochrane Database Syst Rev. 2017 Apr 25;4(4):CD008893. doi: 10.1002/14651858.CD008893.pub3. PMID: 28439881; PMCID: PMC6478304.
- Buijsse B, Weikert C, Drogan D, Bergmann M, Boeing H. “Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults.” Eur Heart J. 2010 Jul;31(13):1616-23. doi: 10.1093/eurheartj/ehq068. Epub 2010 Mar 30. PMID: 20354055.
- Larsson SC. “Coffee, tea, and cocoa and risk of stroke.” Stroke. 2014 Jan;45(1):309-14. doi: 10.1161/STROKEAHA.113.003131. Epub 2013 Dec 10. PMID: 24326448.
- Kwok CS, Boekholdt SM, Lentjes MA, Loke YK, Luben RN, Yeong JK, Wareham NJ, Myint PK, Khaw KT. “Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women.” Heart. 2015 Aug;101(16):1279-87. doi: 10.1136/heartjnl-2014-307050. Epub 2015 Jun 15. Erratum in: Heart. 2018 Mar;104(6):532. PMID: 26076934; PMCID: PMC6284792.
- Steinhaus DA, Mostofsky E, Levitan EB, Dorans KS, Håkansson N, Wolk A, Mittleman MA. “Chocolate intake and incidence of heart failure: Findings from the Cohort of Swedish Men.” Am Heart J. 2017 Jan;183:18-23. doi: 10.1016/j.ahj.2016.10.002. Epub 2016 Oct 6. PMID: 27979037; PMCID: PMC5172457.
- Nehlig A. “The neuroprotective effects of cocoa flavanol and its influence on cognitive performance.” Br J Clin Pharmacol. 2013 Mar;75(3):716-27. doi: 10.1111/j.1365-2125.2012.04378.x. PMID: 22775434; PMCID: PMC3575938.
- Sokolov AN, Pavlova MA, Klosterhalfen S, Enck P. “Chocolate and the brain: neurobiological impact of cocoa flavanols on cognition and behavior.” Neurosci Biobehav Rev. 2013 Dec;37(10 Pt 2):2445-53. doi: 10.1016/j.neubiorev.2013.06.013. Epub 2013 Jun 26. PMID: 23810791.
- Andújar I, Recio MC, Giner RM, Ríos JL. “Cocoa polyphenols and their potential benefits for human health.” Oxid Med Cell Longev. 2012;2012:906252. doi: 10.1155/2012/906252. Epub 2012 Oct 24. PMID: 23150750; PMCID: PMC3488419.
- Katz DL, Doughty K, Ali A. “Cocoa and chocolate in human health and disease.” Antioxid Redox Signal. 2011 Nov 15;15(10):2779-811. doi: 10.1089/ars.2010.3697. Epub 2011 Jun 13. PMID: 21470061; PMCID: PMC4696435.