7
Caf
é a
u L
ait
“S
hak
e”
It’s
eas
y to
mak
e d
elic
iou
s an
d th
ick
cof
fee
beve
rag
es
at
ho
me.
Pla
n ah
ead
, as
you
nee
d to
mak
e fla
vor
ed
ice
cub
es.
Mak
es
ab
out
16
oun
ces
¾
cu
p h
ea
vy
cre
am
or
ha
lf-
an
d-h
alf
1½
cu
ps
str
on
gly
bre
we
d c
off
ee
, d
ivi
de
d
1
ta
ble
sp
oo
n g
ra
nu
la
te
d su
ga
r
1.
Mix
together the
cream and
¾ cup
of the
coffee and
pour into
one standard
(12 to
14 cube)
ice cube
tray. Freeze.
2.
Put
3* of
the frozen
cubes into
the travel
cup with
the sugar
and the
remaining
coffee. Fit
with the
blending blade.
Run on
High until
fully blended,
about 20
seconds.
3.
Serve immediately.
It may
be easier
to scoop
than pour.
* Keep
the remaining
cream/coffee ice
cubes in
a resealable
plastic bag
in the
freezer for
the next
time.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (1
6 o
un
ce
s):
Cal
ori
es
162
(54
% fr
om
fat
) •
car
b. 1
6g
• p
ro
. 3g
• fa
t 10
g •
sat
. fa
t 6
g
• ch
ol.
31m
g •
so
d. 4
0m
g •
cal
c. 9
5m
g •
fib
er
0g
Tri
ple
C
ho
col
ate
S
hak
e
The
ulti
mat
e ch
oco
lat
e lo
ver’
s m
ilk
sha
ke.
Mak
es
ab
out
16
oun
ces
½
cu
p re
du
ce
d-f
at
ch
oc
ola
te
milk
(if
yo
u d
o n
ot
ha
ve
ch
oc
ola
te
milk
on
ha
nd
, yo
u c
an
su
bst
itu
te
re
gu
la
r m
ilk
an
d th
en
ad
d a
n
ad
dit
io
na
l ta
ble
sp
oo
n o
f c
ho
co
la
te
syr
up
)
1½
cu
ps
pre
miu
m c
ho
co
la
te
ic
e c
re
am
2
ta
ble
sp
oo
ns
ch
oc
ola
te
syr
up
1.
Put
all of
the ingredients
into the
travel cup
in the
order listed.
Fit with
the
blending blade.
2.
Run on
High for
about 30
to 45
seconds, or
until homogenous.
3.
Serve immediately.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (
8 o
un
ce
s):
Cal
ori
es
507
(50
% fr
om
fat
) •
car
b. 5
3g
• p
ro
. 10
g •
fat
28g
• sa
t. f
at
17g
• ch
ol.
178
mg
• so
d. 1
45m
g •
cal
c. 2
96m
g •
fib
er
2g
Cre
am
y G
re
en
s S
ou
p
Thi
s e
arth
y, n
our
ish
ing
so
up
is
so
d
elic
iou
s! G
arn
ish
w
ith
a
do
llo
p o
f c
rèm
e
fra
îch
e an
d a
sp
rig
of p
ars
ley
.
Mak
es
ab
out
4 cu
ps
½
ta
ble
sp
oo
n e
xtr
a vi
rg
in
oliv
e o
il
1
ta
ble
sp
oo
n u
nsa
lte
d b
utt
er
2
sm
all
sh
allo
ts
(a
bo
ut
3 o
un
ce
s)
fin
ely
ch
op
pe
d
3
ga
rlic
clo
ve
s,
cru
sh
ed
1
sm
all
le
ek
(a
bo
ut
2 o
un
ce
s)
wh
ite
pa
rt
on
ly,
slic
ed
10
ou
nc
es
ka
le
, h
ard
ste
ms
dis
ca
rd
ed
an
d ro
ug
hly
ch
op
pe
d
1
bu
nc
h It
alia
n p
ars
le
y, s
te
ms
re
se
rve
d fo
r o
th
er
use
an
d
ro
ug
hly
ch
op
pe
d
½
te
asp
oo
n ko
sh
er
sa
lt
¼
te
asp
oo
n fr
esh
ly
gro
un
d b
la
ck
pe
pp
er
3
cu
ps
ve
ge
ta
ble
bro
th
¼
cu
p h
ea
vy
cre
am
1.
Put
the oil
and butter
in a
large saucepan
set over
medium heat.
Once butter
is melted
add the
shallots, garlic
and leek.
Sweat ingredients
together so
that
they gently
sauté but
do not
pick up
any color.
2. Add
the
kale,
parsley,
salt
and
pepper
and
stir
to
coat.
Add
the
vegetable
broth and
bring to
a boil.
Cover and
reduce heat
so that
the soup
is just
simmering. Simmer
for
about
30
minutes.
Add
the
cream
and
continue
simmering uncovered
for an
additional 20
to 30
minutes.
3.
Separate
the solids
from the
liquids and
put the
liquids into
the blender
jar
fitted with
the blending
blade, followed
by half
of the
solids. Run
on Low
and
blend for
about
10
seconds.
Add
the
remaining
solids
and
increase
to
High
to
thoroughly blend,
about 45
seconds. Taste
and adjust
seasoning accordingly.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (1
c
up
):
Cal
ori
es
180
(51
% fr
om
fat
) •
car
b. 1
7g
• p
ro
. 6
g •
fat
11g
• sa
t. f
at
6g
• ch
ol.
28m
g •
so
d. 7
31m
g •
cal
c. 1
66
mg
• fib
er
2g
