Red Velvet Shakes
by Erin Fletter
Photo by Danang Zulkarnain/Shutterstock.com
prep time
5 minutes
cook time
makes
4-6 servings
Equipment Checklist
- Blender (or pitcher + immersion blender)
- Liquid measuring cup
- Measuring spoons
scale
1X
2X
3X
4X
5X
6X
7X
Ingredients
Red Velvet Shakes
- 3 C milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
- 3 T pure unsweetened cocoa powder **(for DAIRY ALLERGY check label for small amounts of dairy; for CHOCOLATE ALLERGY sub carob powder)**
- 5 T sugar/honey/agave syrup
- 1/2 C cooked or canned beets (no pickled beets!)
- 1 handful chocolate chips **(for CHOCOLATE ALLERGY sub carob chips; for DAIRY/NUT/SOY ALLERGY use Enjoy Life brand chocolate chips)**
- 2 C ice
Food Allergen Substitutions
Red Velvet Shakes
- Dairy: Substitute dairy-free/nut-free milk.
- Chocolate: Substitute carob powder for cocoa powder. Substitute carob chips for chocolate chips.
- Dairy/Nut/Soy: Use Enjoy Life brand chocolate chips.
Instructions
Red Velvet Shakes
1.
measure + blend
In a blender (or pitcher for use with an immersion blender), have your kids measure and combine 3 cups milk, 3 tablespoons cocoa powder, 5 tablespoons sugar, **1/2 cup beets*, and 1 handful of chocolate chips. Blend until smooth.
2.
add + blend
Add 2 cups of ice and blend again. Pour into cups and enjoy!
THYME for a Laugh
What did the Red Velvet Cake say to the artificial red food dye?
"Just BEET it!"
THYME for a Laugh
What do you call a happy vegetable?
Up Beet.
The Yolk's On You
"Knock, knock!"
"Who’s there?"
"Imogen."
"Imogen who?"
"I can’t imogen life without chocolate!"
