Thin Mint Smoothie

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Duyen Tran

California native trying to navigate her new life in NYC as a recent transplant, post-grad, who tries to make friends, explore the city and eat well on a small budget. She’s known for her fairly obscure pop culture references and gumption. You can see some of that doogen.wordpress.com or her twitter @doogencreates.

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Every now and then, my hoarding tendencies show up and one of those times is during Girl Scout cookie season. Usually, I pick up a box or two or four, but this year, I bought six boxes. And then my boyfriend bought six boxes. And then my sister bought six boxes and shipped them to me…

So now, I have 18 boxes of (mostly) Thin Mints. And I’ve eaten a lot, but I also stuck some in the freezer for the inevitable winter sans supplier.

The other day I had a craving for some Thin Mint goodness, but wanted to mix it up a little, so I adapted this recipe from Shutterbean for a Milk and Cookie Smoothie.

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Thin Mint Cookie Smoothie

Makes about two smoothies

Ingredients

  • 1 cup whole milk
  • 1 cup ice cubes
  • 1 frozen banana, peeled & sliced
  • 1/2 cup cookies (I obvi used Thin Mints)
  • 1/4 cup peanut butter
  • 2 tablespoons agave

Instructions

Ready for the next step? It’s real easy.

  1. Throw all said ingredients into your Magic Bullet.
  2. Pulse until it’s reached your desired consistency.

I like mine thick and a little chunky, so I didn’t blend too long.

Pop a cookie on the top–as an extra treat–and enjoy!

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