3/4 cup Starbucks unsweetened iced coffee
1/4 cup Kikkoman vanilla soymilk
1/4 cup shredded coconut
2 tbsp vegan semisweet chocolate chips
1 pump Torani Chocolate Milano Syrup
1 tsp stevia
1/8 tsp coconut extract
1 1/2 cups ice (I used 12 moon shaped cubes)
Blend all ingredients except ice. Add ice and process until smooth.
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