So I have been dying to get myself a Shamrock Shake from McDonald’s.
But then I realize that the last time I had one, I wasn’t thrilled. I rarely indulge in a McDonald’s milkshake, but I don’t think they have been the same since they started putting whipped cream and a cherry on top. I mean, this is McDonald’s, not an ice cream parlor, or even a diner. Their food isn’t supposed to come with garnish. Then I saw someone post the list of what is in a Shamrock Shake. Not that I don’t ever consume those ingredients – I do loves me a McDonald’s Ice Cream Cone, and the ice cream is the main component of the shake – but it wasn’t worth the calories or chemicals for something I don’t really like.
But it is St. Patrick’s Day, and for some reason, I still thought a Shamrock Shake for breakfast was the way to celebrate, since the rest of my plans for the day are decidedly NOT Irish. I’ve seem a lot of versions posted on various blogs this week, but most involved ice cream. So I decided to make one that was breakfast-worthy (but definitely still yummy enough for dessert). And it does not involve any green food coloring. Or added sugar. I think I will be making one for The Bug for snack. Throw a banana in your freezer in chunks, and it’ll be ready to make this for an after dinner treat.
I am not a huge mint person. I regularly think to myself that I wish they made peanut butter-flavored toothpaste. So this is admittedly a little light on the mint. If you like things really minty, go ahead and add more mint extract. And no, you can’t taste the kale, and if you blend it up, you don’t even know it is there, other than the lovely green color it gives the smoothie.
What are you doing for St. Patrick’s Day? Eating or drinking anything green? Or Irish?
- 1 frozen, really ripe banana
- 1 c milk (I used Almond Breeze Almond Coconut Milk, but you can use any milk you choose)
- ½ c kale (or other dark, leafy green of your choice)
- ½ t vanilla extract
- ¼ t mint extract
- ice cubes – I used 4 regular-sized ones. This was probably about ¾ c. Adjust accordingly based on the size of your ice cubes and how icy you want it.
- Put all ingredients into a blender (I used my trusty Magic Bullet), and blends until smooth.
- Pour into a glass to serve, and garnish with a strawberry, if you want to be all fancy.
Katherine Martinelli’s Mint Blog Hop