Energizing Mocha-Almond Smoothies

Coffee or smoothie? No need to choose just one when you can blend up a batch of this brilliant beverage that includes cocoa, instant espresso, a banana and a couple hidden vegetables.

Ingredients

• 3/4 cup 1-inch pieces peeled rutabaga or parsnip
• 3/4 cup 1-inch pieces peeled eggplant
• 1/2 cup boiling water
• 2 teaspoons instant espresso coffee powder
• 1/4 cup packed brown sugar
• 1 1/2 cups vanilla-flavor or original almond milk, chilled
• 1 banana, peeled and cut up
• 3 tablespoons almond butter or peanut butter
• 2 tablespoons unsweetened cocoa powder
• 1 cup ice cubes

Directions

1. In a small saucepan cook rutabaga and eggplant in enough boiling water to cover, about 15 minutes or until very tender. Drain and rinse with cold water to cool quickly.
2. Meanwhile, in a small bowl combine the boiling water and the espresso powder. Stir until dissolved. Add brown sugar; stir until sugar is dissolved. Cover and chill while vegetables cook.
3. In a blender combine rutabaga mixture, brown sugar mixture, almond milk, banana, almond butter, and cocoa powder. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth.
4. Pour into tall glasses and serve immediately.

MAKE-AHEAD TIP: Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.