Featured Recipe

Mint Cocoa Shake

Name: Mint Cocoa Shake
Prep time: 6 min
Total time: 6 min
Yield: 2 servings
Ingredients: 1 avocado peeled pitted; 1 cup spinach fresh; 1 cup unsweetened almond milk; 2 handfuls fresh mint leaves; 2 tablespoons raw honey; 1 tablespoon fresh lime juice; 3 tablespoons pumpkin seeds; 1/2 cup ice cubes; whipped cream to top; chopped dark chocolate or 1 tsp cacao powder to garnish

By Kate

Created on 21 January 2026

A creamy mint-based beverage with cocoa hints. Uses avocado and spinach instead of ice cream and syrup. Fresh lime juice brightens flavors; pumpkin seeds add crunch. Quick blend, no cook needed. Whipped topping optional but recommended. Cocoa nibs get replaced by chopped dark chocolate or cacao powder. Serves small batch, drink cold. Adjust mint leaf amount to avoid bitter taste. Avocado gives smooth, rich texture without dairy. Spinach is subtle, adds color and nutrients. Lime keeps it fresh and tangy. Blend sounds thrum steadily. Pour when texture is velvety, not watery.

Prep: 6 min

Cook: 0 min

Total: 6 min

Serves: 2 servings

healthy refreshing drink mint cocoa

Introduction

Skip the usual milky sweet shakes. This mint cocoa drink opts for fresh spinach and creamy avocado. No ice cream swamping the flavor. Honey provides natural touch of sweet, lime juice punches crisp through the richness. You want the mint to sing but not overpower. Chop pumpkin seeds last for texture contrast — a surprise crunch. Blending right is crucial. Too fast or slow, and the texture goes wrong. Creaminess should coat your sip; not thin and runny, not chunky. Colors deep bright green with flecks of chocolate. Makes two small tall glasses. Chill glassware to keep the sip refreshingly cold. No cooking needed. Just blending and tasting. Keep your eye on the texture, listen to blender rhythms. Trust your senses.

Ingredients

1 avocado peeled pitted

1 cup spinach fresh

1 cup unsweetened almond milk

2 handfuls fresh mint leaves

2 tablespoons raw honey

1 tablespoon fresh lime juice

3 tablespoons pumpkin seeds

1/2 cup ice cubes

whipped cream to top

chopped dark chocolate or 1 tsp cacao powder to garnish

About the ingredients

Avocado replaces traditional ice cream here, chosen for fat richness and natural creaminess. Swap with frozen banana if avocado unavailable but expect a different mouthfeel and flavor. Spinach adds mild greenness and pigment; kale would work but tastes earthier and tougher in texture. Fresh mint leaves preferred over extract for true herbal aroma; adjust quantity to taste, starts small, add more gradually. Use raw honey or maple syrup as natural sweeteners; granulated sugar can replace but may need dissolving before blending to avoid graininess. Almond milk subbed for dairy milk to keep lightness; coconut or oat milk works but affects flavor. Fresh lime juice adds brightness—don’t skip or it’ll be flat. Pumpkin seeds bring subtle crunch; toasted sunflower seeds can fill in. Cocoa nibs swapped for chopped dark chocolate or powder; adds bitter complexity. Whipped cream optional, use coconut whipped cream if dairy-free. Ice cubes chill without watering down if blended quickly.

Method

Gather ingredients. Rinse spinach, mint thoroughly. Pit and peel avocado. Toss into blender with almond milk, honey, lime juice.

Add ice cubes last. Blend on medium speed first until chunks break up, then high speed until texture looks smooth and creamy without big lumps.

Stop blender occasionally. Scrape sides down. Listen for even whirr; not struggling or too liquidy. Shake consistency is key.

Pour into glasses. Add a dollop of whipped cream on top. Sprinkle chopped dark chocolate or dust cacao over whipped cream. Pumpkin seeds go on last for crunch.

Taste and adjust mint or lime if needed; too much mint makes it sharp, too little is bland.

Serve immediately cold. Leftovers keep in fridge but separate; blend gently before drinking. Avoid watery thinning.

Technique Tips

Blending technique matters here. Start slow to break avocado and leaves; too fast too soon creates air pockets and uneven texture. Scrape down sides mid-blend to incorporate all bits. Listen for smooth hum in blender mix not pulsing noises. Aim for a creamy pour consistency — thick but flowing. If you overblend, heat builds up and colors dull; blend in short bursts. Ice cubes last, pulse just to combine. Garnishing adds texture contrast—chocolate bits or cocoa powder layered on whipped cream gives good bitterness to offset honey’s sweetness and avocado richness. Pumpkin seeds provide a satisfying crunch just before serving; add too early and they get mushy. Taste test important before serving. Adjust mint and lime juice cautiously. Mint can get bitter. Lime juice brightens dull greens. Refrigerate leftovers in airtight container but expect separation — stir gently before drinking, no blending. Serve cold, not room temperature. Avoid watery mixtures; peel avocado fresh not brown or bitter. Clean blender thoroughly after to avoid residual bitterness from mint oils stuck on blades.

Chef's Notes

💡 Creamy consistency matters. Start blender slow. Break avocado and mint down. Don’t rush. Listen for smooth sound. No pulsing; indicates uneven texture.
💡 Mint can turn bitter fast. Adjust carefully. Start with fewer leaves. Taste as you go. Balance with lime juice for freshness. Too much mint is sharp.
💡 Pumpkin seeds whole; add last minute for crunch. If added early, they’ll soften. Optional toasted sunflower seeds work too. Experiment with textures.
💡 Ice cubes chilled drink without thinning it out. Wait till end to add. Pulse briefly to combine. Mix until velvety; avoid watery blend.
💡 To store leftovers, fridge is fine but expect separation. Stir gently before drinking. Don’t overblend; check if colors dull. Fresh is best.