Our chilled smoothie version of a morning cappuccino has the addition of dates for a little sweetness, a touch of cacao and some rolled oats to make it thicker and more comforting so you’ll last longer on it. It’s a real treat and has a very round flavour. We are leaving some leeway here with the amount of espresso and dates, so you can make it as potent or as sweet as you like.
On hot summer mornings, we fill our glass with ice before pouring over the blend and call it a Mochachino on the Rocks.
This recipe is taken from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl, published by Hardie Grant Books and available now where all good books are sold. Find out more information on the book here.
