Peppermint Milkshake

This is why I love food! The diversity of what and how you can prepare a dish is incredible.

This needs no cow’s milk, no ice-cream…yet feels just as naughty and delicious as it’s counterparts, because the xanthium gum gives it the same consistency of a milkshake and the ice gives it, it’s chill factor 🙂

The 1st step is crucial. Believe me. My 1st trial I just threw the xanthum gum into the milk and blended it and I ended up with nasty little lumps. It turns out that xanthium gum is so incredibly fine that it sticks to itself so it needs to be ground down with another dry ingredient before being added to a wet ingredient.



1 gram of xanthum gum (I got mine from my local health food shop)

1 tablespoon of cocoa

2 tablespoons of maple syrup

500mls of chilled rice milk

peppermint essence to taste

6 ice cubes



Grind the xanthum gum and cocoa together with a mortar and pestle.

Place the rice milk in a blender and add the xanthum gum and cocoa mixture a little bit at a time and blend. Keep adding until it is all in the rice milk, blending each time.

Add the cocoa and maple syrup and blend. Carefully add a few drops of peppermint essence at a time until you are happy with the flavour and blend.

Add the ice cubes, blend and serve 🙂


Serves: 2

Time: 10 minutes

Freeze: N/A

Notes:  If you don’t want to use essence you could infuse a mint flavour into the milk by slowly bringing the milk to the boil with a heap of fresh, washed mint leaves. Allow it to cool, remove the leaves and refrigerate the milk until chilled and then proceed with the steps above.


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