Almond and Cinnamon Rice Milk
METHOD
1. In the Mixing Cup of the Drink Mixer, combine the rice milk, honey, almond butter, vanilla, and cinnamon. Mix on low speed
for 30 seconds. Increase the speed to high and blend for about 30 seconds longer, or until well-blended. Pour over ice into
a chilled glass and serve.
Serves: 1
INGREDIENTS
Make-Ahead: The rice milk can be made up to 2 hours ahead, covered and refrigerated. Stir to re-blend before serving.
1 1/4 cups rice milk
1 tablespoon honey
2 teaspoons almond butter
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Prep Time: 2 minutes
Cook Time: 0 minutes
Chocolate Sauce
METHOD
1.
2.
3.
Place the chocolate in the Mixing Cup of the Drink Mixer.
Meanwhile, in a small saucepan, combine the water, cocoa powder, sugar, and honey. Bring the mixture to a boil over
medium heat, whisking occasionally.
Pour the hot mixture over the chocolate. Place the Mixing Cup into position and mix on low speed for 1 minute. Using a
silicone spatula, stir the bottom of the Mixing Cup. Continue mixing on high speed for about 30 seconds, or until the sauce
is blended and smooth. Serve warm.
Makes: about 1 cup
INGREDIENTS
Make-Ahead: The sauce can be made up to 1 week ahead, covered and refrigerated. Rewarm before serving.
1 1/2 ounces bittersweet or semisweet chocolate, finely chopped
3/4 cup water
1/2 cup unsweetened cocoa powder
1/3 cup sugar
3 tablespoons honey
Prep Time: 5 minutes
Cook Time: 2 minutes
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