Healthy Almond MylkShake


As an addict of Almond Breeze’s unsweetened almond milk, I was a bit perturbed when Trader Joe’s opted to only carry the unsweetened vanilla and chocolate rather than the more versatile original.  After finally giving into their mis-guided buyers, I picked up a single package of the Unsweetened Chocolate.  Yet, as expected, it sat on my shelf for a good month.  Trying to give it some additional exposure, I upgraded the package to the fridge … where it chilled rather thoroughly… for another month.  At last, today some chocolate cravings kicked in causing me to finally break the seal.

Now, I had heard many times that you could easily make a sugar-free “milk” shake that was delicious, but as a former ice cream addict, I wasn’t buying it.  I grabbed my chocolate “milk” and set out to make a healthier sounding smoothie.  To my own surprise, with nothing more than a frozen banana, some of this unsweetened almond milk, and a good dose of almond butter, an insanely indulgent beverage emerged.  Seriously, it had a definite milkshake vibe.  I was in heaven….for all of 30 seconds, when my spoon was scraping the bottom of my suddenly empty glass.

I was surprised by how un-chocolaty the whole experience was, with the almond and banana taking center stage, nonetheless, I think the chocolate essence added a nice indulgent touch.

Aside from the sugars in the banana (I did use a ripe one), not an ounce of sugar could be found in the entire drink if you use an unsweetened “milk”, yet it tasted fabulously sweet and creamy.  Okay, I added ice for a thicker frosty like shake, but it appeared quite creamy before I did this, so I can only assume.  So here is a rough approximation of my creation:

Healthy Almond MylkShake
Prep time
Total time
Serves: 1
  • ⅔ cup chocolate almond milk, sweetened or unsweetened
  • 1 small, ripe, frozen banana
  • 2 tablespoons almond butter (I loooove the creamy raw almond butter from trader joe’s)
  • 1 tablespoon flax seeds (I can never resist throwing these in)
  • 5 sizable ice cubes (optional)
  1. Add all to a blender, except the ice, and blend until smooth. If desired, add one cube at a time (I use that little opening in the top so that the motor keeps running) until your perfect consistency is reached.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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