Peanut Butter Chocolate Milk

I told Tim the other day, you know, the best things in life really are free.

An image of a window in a room.

Like sunlight in the morning:

A beautiful image of the sun rising.

And sunsets at night:

An image showing the reddish orange skies during a sunset.

Parks filled with trees:

an image of the rays of the sun peeking through the branches of a tall tree.

Views like these:

An image of a vast meadow with the tree line on the horizon.

A day at the lake:

An image of a small isle against a picturesque background of the sky.

And the man that I love:

An image showing a man cooking in the kitchen.

I mean, I don’t know about you, but I need to be reminded of this. Because, as much as I talk about simplicity here, the truth is: I am easily swept away into opinions and concerns that are anything but.

A close up image of various containers on top of a kitchen counter.

That’s why I’m starting a new series here at the blog (in life?) focused on simplicity — starting with a recipe that’s so easy, it’s honestly ridiculous. Those of you who wanted more Vitamix recipes, here you go! Those of you who don’t have a Vitamix, a regular blender still works.

An image of a glass of milk on a coaster on top of a wooden table.

Behold: time-tested, always delicious, peanut butter chocolate milk.

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An image of a glass of milk on a coaster on top of a wooden table.

Peanut Butter Chocolate Milk


  • Author: Shanna Mallon
  • Prep Time: 2 mins
  • Cook Time: 2 mins
  • Total Time: 4 minutes
  • Category: Beverage
  • Method: Blending
  • Cuisine: International

Description

Spruce up you ordinary chocolate milk with the addition of peanut butter. There’s not a better combination on the earth. It’s as good as…well, peanut butter and chocolate.


Ingredients

  • 1 cup whole milk (raw is best, organic is good; other options would be diluted kefir or yogurt)
  • 1/2 frozen banana
  • 1 Tablespoon natural peanut butter
  • 1 Tablespoon cocoa powder

Instructions

  1. Combine milk, banana and peanut butter in a personal blender. Add cocoa until the taste and color are to your liking. Enjoy!

Keywords: peanut butter, chocolate, milk

About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

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21 thoughts on “Peanut Butter Chocolate Milk”

  1. If this is what simplicity tastes like, then I’m on board! Your original Vitamix post got me making smoothies every morning, and this sounds like another great way to use my blender.

    But really, I’m so glad you’re going to start riffing on the subject of simplicity here. As a writer, you’re really great at identifying what’s important without getting caught up in the distracting, extraneous stuff — and isn’t that just what simplicity is about in real life, too?

  2. milk shakes are not on my radar but using the vitamix is. i am fan of this contraption.

    it’s always nice to be reminded of the best things in life but to live it? that is the best of all.

  3. I love starting my day with an email and a blog post from you! Thanks for your encouraging words, and for these simple, beautiful images.

  4. I would love to know what you’re using to achieve the vintage-y look to your photographs. Thanks for the awesome recipe. I’m having it for breakfast!

  5. Really lovely post. Whilst enjoying a day out in the park with some friends over the weekend, i too was thinking that the best things in life really are free. Great photos.

  6. Banana freezing question: I usually freeze bananas whole, in their peels, and then put them (peels and all) in a bowl in the fridge when I want to thaw (since I usually thaw to make banana bread and it’s ok if they get all mushy). What is your method for freezing, sans-peel? Do you peel and freeze in a single layer (like on a cookie sheet) and then pile them all into a bag when they’re hard? Is that flash-freezing? I do that with cookie dough sometimes, so I assume that’s what you’d do? I’ll have to try this…

  7. Maddie, Are you really doing regular morning smoothies now? That makes me happy. Welcome to the club! And thanks for the kind words about my simplicity focus–you are right: that is important in life.

    Lan, Me too. I love my Vitamix to pieces, I really do.

    Jacqui, You always leave the nicest comments.

    Cookie and Kate, YUM!

    Viktoria, It’s an iPhone app called Instagram–kind of social media meets photo editor meets camera–and I’m addicted. If you have an iPhone and want to try it, find me! I’m @foodloves.

    Amanda, HA! That’s awesome. That also doesn’t surprise me at all… given that I am prone to enjoying things pregnant women do. I swear, the day I really am sometime, it will seem like business as usual in the kitchen.

    Mandy, Love that.

    Kim, Good question! Here is what I do: peel the bananas, break them in half, put them in ziplock bags, throw them in the freezer. I break them in half because I generally only use half when I’m making a smoothie for just me. I put them in ziplock baggies because it’s super easy. Hope that helps!

  8. So the bananas don’t stick together in the freezer? I’d be worried that they’d get all stuck together when they freeze.

  9. Love this! On a somewhat related note, I’ve used a similar recipe with chocolate almond milk (+peanuts, +frozen banana). What’s your take on almond milk? Is it a real food? I go back and forth on that one, but I’ve continued to use it b/c the recipe is so good. Appreciate your thoughts!

  10. Kim, Blueberries definitely do—I learned that from experience. But bananas have been fine. If they do stick a little, they’re super easy to separate. Again, not blueberries.

    Wandering Educators, Never tried that, but I love TJ’s.

    Hayley, So worth it!

    Jolynn, The key is to look at the way the product is made. With almond milk, there is usually a lot of processing going on, and, at least with the ones I’ve looked at, weird ingredients added. For that reason, I stay away from it. If you want a non-dairy alternative, I’d go with coconut milk—just look for one with very pure ingredients. Great question!

    Kazia, Thank you!

    Nealy, HA! We really do. Thanks, friend.

  11. I haven’t made a simple shake like this in years. I think I might make it for breakfast this morning for the kids (they were requesting a smoothie, but this would be a fun suprise!). Love the photos. 🙂

  12. Oh, yum! This sounds delightful… and like a perfect afternoon snack. Is there any substitute for the banana? I’m allergic and always seem to be having a hard time with smoothies because of this…

    Thanks, girl! So glad that things are positive and wonderful in your life!

  13. Erin – Really, we use bananas because they’re creamy and sweet, but you could experiment with other combos. For sweetness – pineapple, apple, other fruits. For creaminess – try avocado.

    Molly, Enjoy!

  14. Mmmmm, I bet a touch of full fat coconut milk in there would be heavenly as well. I strive to live a simple life everyday. I’ve really found such a balance throughout the summer and have been able to slow.down. I know when school begins it’s going to be tough but hopefully I’ll be able to take what I’ve learned these past few months into the school year.

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