Personally, I’ve always liked a banana smoothie that’s pure bananas, especially when it has lots of vanilla in it. This comes from enjoying a few liquiados one winter in Mexico, which tasted of bananas, vanilla, and thick Mexican cream. It was like sipping melted ice cream through a straw.
| ||½ || cup silken tofu |
| ||1 || large ripe banana |
| ||1 to 1½ || cup soy milk |
| ||1 || tsp. vanilla |
| ||½ || tsp. orange-flower water (optional) |
| ||1 || tsp. light honey, to taste |
| ||5 || ice cubes |
| ||~ || Freshly grated nutmeg |
- In the blender, purée the tofu with the banana until smooth, then gradually add the milk and flavorings. Add the ice and purée again until smooth. Pour into glasses and scrape a little nutmeg over the top.
Variations: Add ¼ cup peanut or almond butter; 2 tablespoons or more chocolate syrup; both peanut butter and chocolate syrup; or ½ cup coconut milk plus a squeeze of fresh lime.
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