The original ingredients my Tia’s and Abuela used to use included: a sweetened fortified chocolate powder mix such as Choco Milk or Nesquick, banana, milk, and 1 whole raw egg.
Mine is a slightly different version.
I don’t use an egg. Instead, I use vanilla ice cream on occasion. If no ice cream is available, then it’s just the milk, chocolate, and banana for us.
The beauty of this licuado is its flexibility. You can use more milk, less milk, more chocolate, or banana, two scoops of ice cream, or none. It’s up to you. You can even go old-school and add an egg if that’s your thing! There is no right or wrong way of making a chocomil licuado.
The addition of ice cream though, does give it a smoother, silk-like consistency that comes with the added bonus of a little extra sweetness.
Today’s licuado has:
- About one & a quarter cup of milk
- Two tablespoons of Nesquick
- One scoop of french vanilla ice cream
- One whole frozen banana cut into slices (the ingredients picture doesn’t show a whole banana because I added the other half last minute).
This recipe makes about two cups.
Blend it all until there are no banana pieces left. You can use a hand blender or a bullet if you have one. A regular blender will work the same if you are making a large batch. Either way you’ll end up with a Choco-Banana Licuado ;).
I prefer the hand blender as you may already know. I’m obsessed and in love with my hand blender.
Anyway, cheers & salud!
