Ingredients:

  • 3 cups (450g) Low-sugar vanilla bean frozen yogurt
  • 1/2 cup (120ml) Unsweetened almond milk
  • 1/4 cup (60g) Plain 0% Greek yogurt
  • 1/2 tsp (2.5ml) Pure peppermint extract
  • 1/2 tsp (2.5ml) Pure Madagascar vanilla extract
  • 1/2 cup (15g) Fresh baby spinach
  • 2 tbsp (20g) Dark chocolate chips
  • 1 pinch sea salt

Instructions:

  1. Liquid base: Pour 120ml almond milk into the blender first. Note: Liquid at the bottom prevents the air pocket stall.
  2. Greens and flavor: Add 15g fresh baby spinach and 2.5ml each of peppermint and vanilla extracts.
  3. Primary blend: Pulse 30 seconds until the liquid is bright green and no leaf fragments remain.
  4. Creamy components: Scoop in 60g Greek yogurt and 450g low sugar vanilla frozen yogurt.
  5. Add seasoning: Drop in a pinch of sea salt. Note: This tiny addition makes the peppermint feel more electric.
  6. Final vortex: Blend on medium speed 45 seconds until the mixture looks velvety and thick.
  7. The fold in: Add 20g dark chocolate chips and pulse twice. Note: We want them broken into bits, not pulverized into grey dust.
  8. Consistency check: If it's too thick, add 1 tbsp of milk and pulse again.
  9. Pour and serve: Divide between two chilled glasses immediately.