Try this out! Banana Breakfast Milkshake

A few months ago on a blog I follow there was a recipe for one ingredient ice cream. It was simply a frozen banana pureed in a blender/food processor. It seemed alright, but not that exciting. Well, two days ago on the same site I found a recipe using the same method, but for a milkshake with peanut butter and chocolate chips. I found that very exciting. I like breakfast items that seem like dessert, but are actually quite healthy.
I made it the next morning. I would have made it sooner had I had frozen bananas on hand. It had the best consistency and was so easy. Usually when I make a smoothie I use yogurt and berries, as well as banana and milk. Well, this was way better!
I have re-named it Banana Breakfast Milkshake, and if you're a fan of peanut butter and banana then try this out!

Banana Breakfast Milkshake
Makes one super large milkshake, or 2 medium ones

2 bananas, frozen in chunks (pop these in the freezer the night before)
1 cup milk
2 tablespoons creamy peanut butter
1 teaspoon vanilla
1/4 cup chocolate chips

Blend the banana, milk, peanut butter and vanilla in a blender till smooth. Add the chocolate chips and blend briefly, just until they are chopped up and incorporated. Enjoy!

Hibiscus Iced Tea

I am back to experimenting with summer drinks, it is just so fun! I found an abundance of hibiscus flower tea in the cupboard here, the explanation from Gran is that it is very good for high blood pressure, 3 cups a day and you're good. And she has a testimony to prove it! I love it because of it's happy pink color. You can find hibiscus tea at most health food stores and I even saw it at Vic's Fruit Market in Winnipeg. It comes either loose in a bag or in individual tea bags. 

Yesterday I mixed up an Earl Grey Tea and Hibiscus Iced tea and I am very impressed! This method of making ice tea is very simple, you don't even have to boil any water. It's called cold brewing and keeps the tea from becoming cloudy and bitter. Try it out!

Hibiscus and Earl Grey Iced Tea

2 quarts water

6 Earl Grey Tea bags, or 6 teaspoons looseleaf tea

1/2 cup dried hibiscus blossoms

Combine all ingredients in a lidded jar or pitcher. Place in the fridge for a few hours of overnight, depending on how strong you want it.

Strain and chill until you are ready to enjoy!

I stirred a wee bit of sugar into the glass I enjoyed, so serve it how ever you please!

On the rocks

Lately I have been all about the cool drinks, right now there are two jars of iced coffee in the fridge as well as a jar of chai syrup. In the freezer we have multiple containers of ice cubes, as well as a tray of coffee ice cubes. Usually I just make wacky flavors of iced tea through out the summer but I think this year things are going to get a little more interesting!
I have yet to perfect my chai syrup recipe, but I thought I would share a recipe by one of my favorite bloggers...The Pioneer Woman! I started making this iced coffee last year and it was a hit.
This recipe makes enough for 12 servings, I can't drink that much in a day or even two, so I put it in mason jars in the fridge.

Iced Coffee
1/2 lb ground coffee
4 quarts cold water (that's 16 cups)

Mix together the coffee and water, cover, and let sit at room temperature for 8 hours. I usually mix it up before I got to bed and let it sit overnight.
Strain the coffee through a mesh strainer lined with cheesecloth. Pour the strained coffee into a jug or jars and chill.

To make an iced coffee: This is where it gets fun! You can add anything. If you like your coffee straight up black, then just pour it over ice and enjoy. Or add some milk, any percent, and from any source (cow/soy/nut). Maybe you want it a little sweeter, stir in some sugar (white or brown), honey, agave nectar, or if you're feeling decadent (which I usually am) a spoonful of sweetened condensed milk!

Enjoy!