Denver Speculoos Smoothie

A delicious chocolate protein smoothie by Gabrielle Hatch
 

Speculoos Chocolate Sauce

Ingredients Preparation
  • 85g
    granulated sugar
  • 170g
    corn syrup
  • 170g
    heavy cream
  • 11g
    water
  • 3g
    vanilla extract
  • 1g
    salt
  • 2g
    Ginger, ground
  • 0.9g
    ground cinnamon
  • 0.45g
    ground cardamom
  • 0.15g
    ground nutmeg
  • 0.15g
    ground cloves

1. Bring the sugar, corn syrup, heavy cream, salt and spices to a boil.
2. Pour the hot mixture onto the un-melted Van Leer Denver 50% Dark Chocolate. Let this sit for 1 minute and then stir to emulsify.
3. Add in the water and vanilla extract last.
4. Use the chocolate sauce to decorate the glass with before pouring in the smoothie.

Almond Milk Smoothie

Ingredients Preparation
  • 1134g
    unsweetened almond milk
  • 255g
    American Almond Butter
  • 142g
    Speculoos chocolate sauce
  • 85g
    10 x sugar
  • 57g
    granulated sugar
  • 1g
    chia seeds
  • 3g
    Ginger, ground
  • 1g
    ground cinnamon
  • 0.5g
    ground cardamom
  • 0.5g
    ground nutmeg
  • 0.5g
    ground cloves

1. Sift the spices. Blend all ingredients together until emulsified.
2. Serve with Speculoos Protein Bites.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528